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- W2047951113 endingPage "R150" @default.
- W2047951113 startingPage "R139" @default.
- W2047951113 abstract "Abstract: Biogenic amines have been reported in a variety of foods, such as fish, meat, cheese, vegetables, and wines. They are described as low molecular weight organic bases with aliphatic, aromatic, and heterocyclic structures. The most common biogenic amines found in foods are histamine, tyramine, cadaverine, 2-phenylethylamine, spermine, spermidine, putrescine, tryptamine, and agmatine. In addition octopamine and dopamine have been found in meat and meat products and fish. The formation of biogenic amines in food by the microbial decarboxylation of amino acids can result in consumers suffering allergic reactions, characterized by difficulty in breathing, itching, rash, vomiting, fever, and hypertension. Traditionally, biogenic amine formation in food has been prevented, primarily by limiting microbial growth through chilling and freezing. However, for many fishing based subsistence populations, such measures are not practical. Therefore, secondary control measures to prevent biogenic amine formation in foods or to reduce their levels once formed need to be considered as alternatives. Such approaches to limit microbial growth may include hydrostatic pressures, irradiation, controlled atmosphere packaging, or the use of food additives. Histamine may potentially be degraded by the use of bacterial amine oxidase or amine-negative bacteria. Only some will be cost-effective and practical for use in subsistence populations." @default.
- W2047951113 created "2016-06-24" @default.
- W2047951113 creator A5001860375 @default.
- W2047951113 creator A5047623415 @default.
- W2047951113 creator A5052632500 @default.
- W2047951113 creator A5072865450 @default.
- W2047951113 creator A5079128470 @default.
- W2047951113 date "2010-09-01" @default.
- W2047951113 modified "2023-10-16" @default.
- W2047951113 title "Control of Biogenic Amines in Food-Existing and Emerging Approaches" @default.
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