Biogenic amines in cheese and other fermented foods: A review

Research output: Contribution to journalReview article

513 Citations (Scopus)

Abstract

The biogenic amine content of various foods has been widely studied because of their potential toxicity. Biogenic amines, such as tyramine and β-phenylefhylamine, have been proposed as the initiators of hypertensive crisis in certain patients and of dietary-induced migraine. Another amine, histamine, has been implicated as the causative agent in several outbreaks of food poisoning. Histamine poisoning is a foodborne chemical intoxication resulting from the ingestion of foods containing excessive amounts of histamine. Although commonly associated with the consumption of scombroid-type fish, other foods such as cheese have also been associated with outbreaks of histamine poisoning. Fermented foods such as wine, dry sausage, sauerkraut, MISO, and soy sauce can also contain histamine along with other biogenic amines. Microorganisms possessing the enzyme histidine decarboxylase, which converts histidine to histamine, are responsible for the formation of histamine in foods. One organism, Lactobacillus buchneri, may be important to the dairy industry due to its involvement in cheese-related outbreaks of histamine-poisoning. The toxicity of histamine appears to be enhanced by the presence of other biogenic amines found in foods that can inhibit histamine-metabolizing enzymes in the small intestine. Estimating the frequency of histamine poisoning is difficult because most countries do not regulate histamine levels in foods, nor do they require notification when an incident of histamine poisoning occurs. Also, because histamine poisoning closely resembles a food allergy, it may often be misdiagnosed. This review will focus on the importance of histamine and biogenic amines in cheese and other fermented foods.

Original languageEnglish (US)
Pages (from-to)460-470
Number of pages11
JournalJournal of food protection
Volume54
Issue number6
DOIs
StatePublished - Jun 1991

Fingerprint

Biogenic Amines
fermented foods
biogenic amines
Cheese
scombroid poisoning
histamine
Histamine
cheeses
Food
Poisoning
Disease Outbreaks
histidine decarboxylase
sauerkraut
Lactobacillus buchneri
migraine
toxicity
soy sauce
food allergies
tyramine
dairy industry

ASJC Scopus subject areas

  • Food Science
  • Microbiology

Cite this

Biogenic amines in cheese and other fermented foods : A review. / Stratton, Jayne E.; Hutkins, Rovert W.; Taylor, Steve L.

In: Journal of food protection, Vol. 54, No. 6, 06.1991, p. 460-470.

Research output: Contribution to journalReview article

@article{88008557a0b1485b824cc1eb8a006bc1,
title = "Biogenic amines in cheese and other fermented foods: A review",
abstract = "The biogenic amine content of various foods has been widely studied because of their potential toxicity. Biogenic amines, such as tyramine and β-phenylefhylamine, have been proposed as the initiators of hypertensive crisis in certain patients and of dietary-induced migraine. Another amine, histamine, has been implicated as the causative agent in several outbreaks of food poisoning. Histamine poisoning is a foodborne chemical intoxication resulting from the ingestion of foods containing excessive amounts of histamine. Although commonly associated with the consumption of scombroid-type fish, other foods such as cheese have also been associated with outbreaks of histamine poisoning. Fermented foods such as wine, dry sausage, sauerkraut, MISO, and soy sauce can also contain histamine along with other biogenic amines. Microorganisms possessing the enzyme histidine decarboxylase, which converts histidine to histamine, are responsible for the formation of histamine in foods. One organism, Lactobacillus buchneri, may be important to the dairy industry due to its involvement in cheese-related outbreaks of histamine-poisoning. The toxicity of histamine appears to be enhanced by the presence of other biogenic amines found in foods that can inhibit histamine-metabolizing enzymes in the small intestine. Estimating the frequency of histamine poisoning is difficult because most countries do not regulate histamine levels in foods, nor do they require notification when an incident of histamine poisoning occurs. Also, because histamine poisoning closely resembles a food allergy, it may often be misdiagnosed. This review will focus on the importance of histamine and biogenic amines in cheese and other fermented foods.",
author = "Stratton, {Jayne E.} and Hutkins, {Rovert W.} and Taylor, {Steve L.}",
year = "1991",
month = "6",
doi = "10.4315/0362-028X-54.6.460",
language = "English (US)",
volume = "54",
pages = "460--470",
journal = "Journal of Food Protection",
issn = "0362-028X",
publisher = "International Association for Food Protection",
number = "6",

}

TY - JOUR

T1 - Biogenic amines in cheese and other fermented foods

T2 - A review

AU - Stratton, Jayne E.

AU - Hutkins, Rovert W.

AU - Taylor, Steve L.

PY - 1991/6

Y1 - 1991/6

N2 - The biogenic amine content of various foods has been widely studied because of their potential toxicity. Biogenic amines, such as tyramine and β-phenylefhylamine, have been proposed as the initiators of hypertensive crisis in certain patients and of dietary-induced migraine. Another amine, histamine, has been implicated as the causative agent in several outbreaks of food poisoning. Histamine poisoning is a foodborne chemical intoxication resulting from the ingestion of foods containing excessive amounts of histamine. Although commonly associated with the consumption of scombroid-type fish, other foods such as cheese have also been associated with outbreaks of histamine poisoning. Fermented foods such as wine, dry sausage, sauerkraut, MISO, and soy sauce can also contain histamine along with other biogenic amines. Microorganisms possessing the enzyme histidine decarboxylase, which converts histidine to histamine, are responsible for the formation of histamine in foods. One organism, Lactobacillus buchneri, may be important to the dairy industry due to its involvement in cheese-related outbreaks of histamine-poisoning. The toxicity of histamine appears to be enhanced by the presence of other biogenic amines found in foods that can inhibit histamine-metabolizing enzymes in the small intestine. Estimating the frequency of histamine poisoning is difficult because most countries do not regulate histamine levels in foods, nor do they require notification when an incident of histamine poisoning occurs. Also, because histamine poisoning closely resembles a food allergy, it may often be misdiagnosed. This review will focus on the importance of histamine and biogenic amines in cheese and other fermented foods.

AB - The biogenic amine content of various foods has been widely studied because of their potential toxicity. Biogenic amines, such as tyramine and β-phenylefhylamine, have been proposed as the initiators of hypertensive crisis in certain patients and of dietary-induced migraine. Another amine, histamine, has been implicated as the causative agent in several outbreaks of food poisoning. Histamine poisoning is a foodborne chemical intoxication resulting from the ingestion of foods containing excessive amounts of histamine. Although commonly associated with the consumption of scombroid-type fish, other foods such as cheese have also been associated with outbreaks of histamine poisoning. Fermented foods such as wine, dry sausage, sauerkraut, MISO, and soy sauce can also contain histamine along with other biogenic amines. Microorganisms possessing the enzyme histidine decarboxylase, which converts histidine to histamine, are responsible for the formation of histamine in foods. One organism, Lactobacillus buchneri, may be important to the dairy industry due to its involvement in cheese-related outbreaks of histamine-poisoning. The toxicity of histamine appears to be enhanced by the presence of other biogenic amines found in foods that can inhibit histamine-metabolizing enzymes in the small intestine. Estimating the frequency of histamine poisoning is difficult because most countries do not regulate histamine levels in foods, nor do they require notification when an incident of histamine poisoning occurs. Also, because histamine poisoning closely resembles a food allergy, it may often be misdiagnosed. This review will focus on the importance of histamine and biogenic amines in cheese and other fermented foods.

UR - http://www.scopus.com/inward/record.url?scp=84964316661&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84964316661&partnerID=8YFLogxK

U2 - 10.4315/0362-028X-54.6.460

DO - 10.4315/0362-028X-54.6.460

M3 - Review article

C2 - 31051616

AN - SCOPUS:84964316661

VL - 54

SP - 460

EP - 470

JO - Journal of Food Protection

JF - Journal of Food Protection

SN - 0362-028X

IS - 6

ER -