Presented in several types of food, bioactive amines are described as organic bases of low molecular weight. They have vasoactive, psychoactive and toxicological characteristics and constitute a potential health risk. The concentration of amines formed in foods depends on the type of microorganisms present, the action of decarboxylase enzymes produced by microorganisms on specific amino acids and favorable conditions for enzymatic activity. The presence of these chemical metabolites has been suggested as a quality indicator in routine analyzes for food production and marketing monitoring. The detection of bioactive amines can be performed by chromatographic methods, fluorometric and enzymatic kits. Bioactive amine formation can be prevented mainly through the adoption of good manufacturing practices, but the industry can also use other methods such as temperature control in the production chain, modified atmosphere packaging and food irradiation. This review aims to address the formation of bioactive amines in foods, emphasizing the formation and classification of these metabolites, aspects related to health, acceptable limits, detection methods and control methods used in the industry to ensure food safety and quality. The success of this approach is linked to the importance of bioactive amines as quality indicators, as well as the discussion on the development of methodologies for determining these substances and discussion of acceptable parameters in food.
B. T. Brink, C. Damink, H. M. L. J. Joosten and J. H. J. H. Veld, “Occurrence and Formation of Biologically Active Amines in Foods,” International journal of Food Microbiology, Vol. 11, No. 11, 1990, pp. 73-84. http://dx.doi.org/10.1016/0168-1605(90)90040-C
A. Halász, A. Baráth, L. Simon-Sarkadi and W. Holzapfel, “Biogenic Amines and Their Production by Microorganisms in Food,” Trends in Food Science and Technology, Vol. 5, No. 2, 1994, pp. 42-49. http://dx.doi.org/10.1016/0924-2244(94)90070-1
M. Saaid, B. Saad, N. H. Hashim, A. S. M. Ali and M. I. Saleh, “Determination of Biogenic Amines in Selected Malaysian Food,” Food Chemistry, Vol. 113, No. 4, 2009, pp. 1356-1362. http://dx.doi.org/10.1016/j.foodchem.2008.08.070
A. R. Shalaby, “Significance of Biogenic Amines to Food Safety and Human Health,” Food Research International, Vol. 29, No. 7, 1996, pp. 675-690. http://dx.doi.org/10.1016/S0963-9969(96)00066-X
M. H. Silla-Santos, “Biogenic Amines: Their Importance in Foods,” International Journal of Food Microbiology, Vol. 29, No. 2-3, 1996, pp. 213-231. http://dx.doi.org/10.1016/0168-1605(95)00032-1
G. J. Flick and L. A. Granata, “Biogenic Amines in Foods,” In: W. M. Dabrowski and Z. E. Sikorski, Eds., Toxins in Food (Chemical and Functional Properties of Food Components), CRC Press, Boca Raton, 2005, pp. 121-154.
M. Rokka, M. S. Eerola, M. Smolander, H. L. Alakomi and R. Ahvenainem, “Monitoring of the Quality of Modified Atmosphere Packaged Broiler Chicken Cuts Stored in Different Temperature Conditions B. Biogenic Amines as Quality-Indicating Metabolites,” Food Control, Vol. 15, No. 8, 2004, pp. 601-607. http://dx.doi.org/10.1016/j.foodcont.2003.10.002
C. den Brinker, M. Kerr and C. Rayner, “Investigation of Biogenic Amines in Fish and Fish Products,” Victorian Government Department of Human Services: Public Health Division, Austrália, 2002, p. 17. http://www.health.vic.gov.au/archive/archive2011/foodsafety/archive/downloads/histamines_ biogenicamines1995.pdf
M. Innocente, M. Biasutti, M. Padovese and S. Moret, “Determination of Biogenic Amines in Cheese Using HPLC Technique and Direct Derivatization of Acid Extract,” Food Chemistry, Vol. 101, No. 3, 2007, pp. 1285-1289. http://dx.doi.org/10.1016/j.foodchem.2005.12.026
A. Onal, “A Review: Current Analytical Methods for the Determination of Biogenic Amines in Foods,” Food Chemistry, Vol. 103, 2007, pp. 1475-1486. http://dx.doi.org/10.1016/j.foodchem.2006.08.028
S. Bover-cid, M. J. Miguelez-arrizado, B. Backer, W. H. HolzapfeL and M. C. Vidal-carou, “Amino Acid Decarboxylation by Lactobacillus curvatus CTC273 Affected by the pH and Glucose Availability,” Food Microbiology, Vol. 25, No. 2, 2008, pp. 269-277. http://dx.doi.org/10.1016/j.fm.2007.10.013
L. Bunková, F. Bunka, P. Klcovsk, A. V. Mrkvicka, M. Dolezalová and S. Kracmar, “Formation of Biogenic Amines by Gram-Negative Bacteria Isolated from Poultry Skin,” Food Chemistry, Vol. 121, No. 1, 2010, pp. 203206. http://dx.doi.org/10.1016/j.foodchem.2009.12.012
M. B. A. Glória, “Bioactive Amines,” In: H. Hui and L. L. Nollet, Eds., Handbook of Food Science, Technology and Engineering, Taylor & Francis, New York, Vol. 1, 2005, pp. 13-32.
G. Greif, M. Greifova and J. Karovicova, “Effects of NaCl Concentration and Initial pH Value on Biogenic Amine Formation Dynamics by Enterobacter spp. Bacteria in Model Conditions,” Journal of Food and Nutrition Research, Vol. 45, No. 1, 2006, pp. 21-29.
T. Komprda, J. Neznalova, S. Standara and S. Bover-Cid, “Effect of Starter Culture and Storage Temperature on the Content of Biogenic Amines in Dry Fermented Sausage Polican,” Meat Science, Vol. 59, No. 3, 2001, pp. 267276. http://dx.doi.org/10.1016/S0309-1740(01)00079-1
P. Kordiovská, L. Vorlova, L. Borkovcova, R. Karpiskova, H. Buchtova, Z. Svobodova, M. Krizer and F. Vacha, “The Dynamics of Biogenic Amine Formation in Muscle Tissue of Carp (Cyprinuscarpio),” Czech Journal of Animal Science, Vol. 51, No. 6, 2006, pp. 262-270.
J. M. Jay, “Frutos do Mar,” In: J. M. Jay, Ed., Microbiologia de Alimentos, Artmed, Porto Alegre, 2005, pp. 119128.
R. Maijala and E. Nurmi, “Influence of Processing Temperature on the Formation of Biogenic Amines in Dry Sausages,” Meat Science, Vol. 39, No. 1, 1995, pp. 9-22. http://dx.doi.org/10.1016/0309-1740(95)80003-4
J. M. Landete, B. D. L. Rivas, A. Marcobal and R. Munoz, “Updated Molecular Knowledge about Histamine Biosynthesis by Bacteria,” Food Science and Nutrition, Vol. 48, 2008, pp. 697-714.
H. C. Chen, Y. R. Huang, H. H. Hsu, C. S. Lin, W. C. Chen, C. M. Lin and Y. H. Tsai, “Dertermination of Histamine and Biogenic Amines in Fish Cubes (Tetrapturusangustirostris) Implicated in a Food-Borne Poisoning,” Food Control, Vol. 21, No. 1, 2010, pp. 13-18. http://dx.doi.org/10.1016/j.foodcont.2009.03.014
S. Bardócz, “Polyamines in Food and Their Consequences for Food Quality and Human Health,” Trends in Food Science and Technology, Vol. 6, No. 10, 1995, pp. 341346. http://dx.doi.org/10.1016/S0924-2244(00)89169-4
A. S. Lima and M. B. A. Glória, “Aminas Bioativas em Alimentos,” Boletim da Sociedade Brasileira de Ciência e Tecnologia de Alimentos, Vol. 33, No. 1, 1999, pp. 7079.
P. Kalac, E. Dadáková and T. Pelikánová, “Content of Biogenic Amines and Polyamines in Some Species of European Wild-Growing Edible Mushrooms,” European Food Research Technology, Vol. 230, No. 1, 2009, pp. 163-171. http://dx.doi.org/10.1007/s00217-009-1148-3
M. B. A. Glória, and S. M. Vieira, “Technological and Toxicological Significance of Bioactive Amines in Grapes and Wines,” In: N. Benkeblia, Ed., Food, Global Science Books, ReinoUnido, Vol. 1, No. 2, 2007, pp. 258-270.
M. C. Vidal-Carou, F. Lahoz-Portoles, S. Bover-Cid and A. Marine′-Font, “Ion-Pair High-Performance Liquid Chromatographic Determination of Biogenic Amines and Polyamines in Wine and Other Alcoholic Beverages,” Journal of Chromatography A, Vol. 998, No. 1-2, 2003, pp. 235-241. http://dx.doi.org/10.1016/S0021-9673(03)00610-1
S. Eerola and R. Maijala, “Biogenic Amines: Overview of Food Safety,” In: D. M. L. Morgan, T. Hirvi, G. Dandrifosse, P. Deloyer and A. White, Eds., Health Implications of Dietary Amines: Review of Current Status, Belgium, 2004.
J. D. Coisson, C. Cerutti, F. Travaglia and M. Arlorio, “Production of Biogenic Amines in Salaminiitalianiallacacciatora PDO,” Meat Science, Vol. 67, No. 2, 2004, pp. 343-349. http://dx.doi.org/10.1016/j.meatsci.2003.11.007
P. Kalac and P. Krausová, “A Review of Dietary Polyamines: Formation, Implications for Growth and Health and Occurrence in Foods,” Food Chemistry, Vol. 90, 2005, pp. 219-230. http://dx.doi.org/10.1016/j.foodchem.2004.03.044
S. Moret, D. Smela, T. Populin and L. S. Conte, “A Survey on Biogenic Amine Content of Fresh and Preserved Vegetables,” Food Chemistry, Vol. 89, No. 3, 2005, pp. 355-361. http://dx.doi.org/10.1016/j.foodchem.2004.02.050
H. Ohta, K. I. Yoza, Y. Takeda and Y. Nogata, “Influence of Storage Temperature on the Polyamine Levels and Ethyleneproduction in Broccoli (Brassica oleracea),” Bioscience, Biotechnology and Biochemistry, Vol. 57, No. 5, 1993, pp. 831-832. http://dx.doi.org/10.1271/bbb.57.831
L. F. Bjeldanes, D. E. Schutz and M. M. Morris, “On the Etiology of Scombroid: Cadaverine Potentiation of Histamine Toxicity in the Guinea-Pig,” Food and Cosmetics toxicology, Vol. 16, No. 2, 1978, pp. 157-159. http://dx.doi.org/10.1016/S0015-6264(78)80196-5
M. S. Benedetti, “Biotransformation of Xenobiotics by Amines Oxidades,” Fundamental & Clinical Pharmacology, Vol. 15, 2001, pp. 75-84. http://dx.doi.org/10.1046/j.1472-8206.2001.00011.x
C. Ortolani and E. A. Pastorello, “Food Allergies and Food Intolerances,” Best Practice & Research Clinical Gastroenterology, Vol. 20, No. 3, 2006, pp. 467-483. http://dx.doi.org/10.1016/j.bpg.2005.11.010
E. Dadáková, M. Krizek and T. Pelikanova, “Determination of Biogenic Amines in Foods Using Ultra-Performance Liquid Chromatography (UPLC),” Food Chemistry, Vol. 116, No. 1, 2009, pp. 365-370. http://dx.doi.org/10.1016/j.foodchem.2009.02.018
L. Lehane and J. Olley, “Review: Histamine Fish Poisoning Revisited,” International Journal of Food Microbiology, Vol. 58, No. 1-2, 2000, pp. 1-37. http://dx.doi.org/10.1016/S0168-1605(00)00296-8
T. Hernández-Jover, M. Izquiermo-Pulido, M. T. VecianaNogués, A. Mariné-Font and M. C. VidaL-Carou, “Biogenic Amine and Polyamine Contents in Meat and Meat Products,” Journal of Agricultural and Food Chemistry, Vol. 45, No. 6, 1997, pp. 2098-2102. http://dx.doi.org/10.1021/jf960790p
J. Emborg and P. Dalgaard, “Modelling the Effect of Temperature, Carbon Dioxide, Water Activity and pH on Growth and Histamine Formation by Morganella psychrotolerans,” International Journal of Food Microbiology, Vol. 128, No. 2, 2008, pp. 226-233. http://dx.doi.org/10.1016/j.ijfoodmicro.2008.08.016
S. L. Taylor, “Other Microbial Intoxications,” In: D. O. Cliver, Ed., Foodborne Diseases, Academic Press, San Diego, 1990, pp. 164-168.
M. H. Rapaport, “Dietary Restrictions and Drug Interactions with Monoamine Oxidase Inhibitors: The State of the Art,” Journal of Clinical Psychiatry, Vol. 68, No. 8, 2007, pp. 42-46.
G. Campbell-Platt and G. G. May, “Food Science and Technology,” In: G. Platt, Ed., Regulatory Toxicology, Wiley-Blackwell, Iowa, 2009, p. 507.
Food and Drug Administration (FDA), “Fish and Fisheries Products Hazards and Controls Guide,” Office of Seafood, Washington DC, 1996.
Food and Agriculture Organization (FAO), “Control de Calidad de Insumos y Dietasacuicolas,” México City, 1994.
J. Elliot, Y. Berhane and S. R. Bailey, “Effects or Monoamines Formed in the Cecum of Horses on Equine Digital Blood Vessels and Platelets,” American Journal of Veterinary Research, Vol. 64, No. 9, 2003, pp. 11241131. http://dx.doi.org/10.2460/ajvr.2003.64.1124
A. R. Shalaby, “Changes in Biogenic Amines in Mature and Germinating Legume Seeds and Their Behavior during Cooking,” Food Nahrung, Vol. 44, No. 1, 2000, pp. 23-27. http://dx.doi.org/10.1002/(SICI)1521-3803(20000101)44:1 3.0.CO;2-B
A. G. Tkachenko, M. R. Pshenichnov and L. I. Nesterova, “Putrescine as a Factor Protecting Escherichia coli against Oxidative Stress,” Microbiology, Vol. 70, No. 4, 2000, pp. 422-428.
S. Goldberg, A. Kozlovsky, D. Gordon, I. Gelernter, A. Sintov and M. Rosenberg, “Cadaverine as a putrefactive Component of Oral Malodor,” Journal of Dental Research, Vol. 76, No. 6, 1994, pp. 1168-1172.
C. M. G. Silva and M. B. A. Glória, “Bioactive Amines in Chicken Breast and Thigh after Slaughter and during Storage at 4 ± 1℃ and in Chicken-Based Meat Products,” Food Chemistry, Vol. 78, No. 2, 2002, pp. 241-248. http://dx.doi.org/10.1016/S0308-8146(01)00404-6
R. T. Coutts, G. B. Baker and F. M. Pasutto, “Foodstuffs as Sources of Psychoactive Amines and Their Precursors: Content, Significance and Identification,” Journal Advances in Drug Research, Vol. 15, 1986, pp. 169-231.
G. Lenz, “Farmacologia—Compostos Químicos Com Acao Biológica,” 2000. http://www.ufrgs.br/biofis/farmaco.PDF
J. Budni, V. M. Gadotti, M. P. Kaster, A. R. S. Santos and A. L. S. Rodrigues, “Envolvimento dos Canais de k+ no Efeito Antidepressivo da Agmatina no Teste do Nado Forcado,” XXII Reuniao Anual da FeSBE (Federacao de Sociedades de Biologia Experimental), águas de Lindóia, 23-26 August 2006.
W. Raasch, S. Regunathan, G. Li and D. J. Reis, “Agmatine, the Bacterial Amine, Is Widely Distributed in Mammalian Tissues,” Life Science, Vol. 56, No. 26, 1995, pp. 2319-2330. http://dx.doi.org/10.1016/0024-3205(95)00226-V
Y. Feng, A. E. Halaris and J. E. Piletz, “Determination of Agmatine in Brain and Plasma Using High-Performance Liquid Chromatography with Fluorescence Detection,” Journal of Chromatography A, Vol. 691, 1997, pp. 277286.
H. P. Til, H. E. Falke, M. K. Prinsen and M. I. Willems, “Acute and Subacute Toxicity of Tyramine, Spermidine, Spermine, Putrescine and Cadaverine in Rats,” Food and Chemical Toxicology, Vol. 35, No. 3-4, 1997, pp. 337348. http://dx.doi.org/10.1016/S0278-6915(97)00121-X
Brasil, Ministério da Agricultura, Pecuária e Abastecimento, “Decreto no 30.691 de 29 de Marco de 1952, Alterado pelos Decretos no 1255 de 25 de Julho de 1962, no 1.236 de 02 de Setembro de 1994, no 1.812 de 08 de Fevereiro de 1996, no 2.224 de 04 de Junho de 1997 e no 6.385 de 27 de Fevereiro de 2008,” Aprova o novo Regulamento de Inspecao de Produtos de Origem Animal (R.I.I.S.P.O.A.), Departamento Nacional de Inspecao de Produtos de Origem Animal, Diário Oficial [da] República Federativa do Brasil, Brasília, 2008.
“Mercosul, Resolucao GMC no 40—Regulamento Técnico de Identidade e Qualidade de Peixe Fresco (Inteiro e Eviscerado),” XIV GMC, Buenos Aires, 3,VIII, 1994.
Brasil, Ministério da Agricultura, Pecuária e Abastecimento, “Portaria no 185 de 13 de Maio de 1997, Aprova o Regulamento Técnico de Identidade e Qualidade de Peixe Fresco (inteiro e eviscerado),” Diário Oficial [da] República Federativa do Brasil, Brasília, 1997.
Uniao Européia, “No. 2073 de 15 Novembro 2005, Microbiologicalcriteria for Foodstuffs,” Commission Regulation (EC), Official Journal of the European Union, Vol. 338, 2005, pp. 1-25.
M. C. Vidal-Carou, M. L. Latorre-Moratalla, S. BoverCid and T. Veciana-Nogués, “Thin-Layer Chromatography for the Identification and Semi-Quantification of Biogenic Amines Produced by Bacteria,” Journal of Chromatography A, Vol. 1216, No. 18, 2009, pp. 4128-4132. http://dx.doi.org/10.1016/j.chroma.2009.02.045
C. Proestos, L. Paul and M. Komaitis, “Determination of Biogenic Amines in Wines by HPLC with Precolumn Dansylation and Fluorimetric Detection,” Food Chemistry, Vol. 106, No. 3, 2008, pp. 1218-1224. http://dx.doi.org/10.1016/j.foodchem.2007.06.048
T. Lavizzari, M. T. Veciana-Nogués, S. Bover-Cid, A. Mariné-font and M. C. Vidal-Carou, “Improved Method for the Determination of Biogenic Amines and Polyamines in Vegetable Products by Ion-Pair High-Performance Liquid Chromatography,” Journal of Chromatography A, Vol. 1129, No. 1, 2006, pp. 67-72. http://dx.doi.org/10.1016/j.chroma.2006.06.090
I. C. S. F. J. Jardim, H. C. Collins and L. F. L. Guimaraes, “Cromatografia Líquida de Alta Eficiência,” In: C. H. Collins, G. L. Braga and P. S. Bonato, Eds., Fundamentos de Cromatografia, Editora da Unicamp, Sao Paulo, 2006. pp. 274-398.
Brasil, Ministério da Agricultura, Pecuária e Abastecimento, “Instrucao Normativa no 25 de 02 de Junho de 2011,” Aprova os Métodos Analíticos Oficiais Físico-Químicos para Controle de Pescado e seus Derivados, Diário Oficial [da] República Federativa do Brasil, Brasília, 2011.
D. E. Schutz, G. W. Chang and L. F. Bjeldanes, “Rapid Thin Layer Chromatographic Method for the Detection of Histamine in Fish Products,” Journal of the Association of Official Analytical Chemists, Vol. 59, No. 6, 1976, pp. 1224-1225.
L. C. L. Lopes, “Cromatografia em Camada Delgada,” In: C. H. Collins, G. L. Braga and P. S. Bonato, Eds., Fundamentos de Cromatografia, Editora da Unicamp, Sao Paulo, 2006, pp. 66-86.
P. S. Bonato, “Cromatografia Gasosa,” In: C. H. Collins, G. L. Braga and P. S. Bonato, Eds., Fundamentos de Cromatografia, Editora da Unicamp, Sao Paulo, 2006, pp. 203-272.
H. Kataoka, “Derivatization Reactions for the Determination of Amines by Gas Chromatography and Their Applications in Environmental Analysis,” Journal of Chromatography A, Vol. 733, No. 1-2, 1996, pp. 19-34. http://dx.doi.org/10.1016/0021-9673(95)00726-1
K. R. Kim, M. J. Paik, J. H. Kim, S. W. Dong and D. H. Jeong, “Rapid Gas Chromatographic Profiling and Screening of Biologically Active Amines,” Journal of Pharmaceutical and Biomedical Analysis, Vol. 15, No. 9-10, 1997, pp. 1309-1318. http://dx.doi.org/10.1016/S0731-7085(96)02048-1
J. H. Kim, H. J. Ahn, D. H. Kim, H. S. Yook, H. J. Park and M. W. Byun, “Irradiation Effects on Biogenic Amines in Korean Fermented Soybean Paste during Fermentation,” Journal of Food Science, Vol. 68, No. 1, 2003, pp. 80-84.
M. Tavares and R. B. Moreno, “Pescados e Derivados,” In: O. Zenebon, N. S. Pascuet and P. Tiglea, Eds., Métodos Físico-Químicos Para Análise de Alimentos, Instituto Adolfo Lutz, Sao Paulo, 2008. pp. 637-647.
H. Nishikawa, T. Tabata and S. Kitani, “Simple Detection Method of Biogenic Amines in Decomposed Fish by Intramolecular Excimer Fluorescence,” Food and Nutrition Sciences, Vol. 3, 2012, pp. 1020-1026. http://dx.doi.org/10.4236/fns.2012.37135
P. L. Rogers and W. F. Staruszkiewicz, “Performance of Histamine Test Kits for Applications to Seafood,” 4th World Fish Inspection & Quality Control Congress, Vancouver, 26 October 2001.
C. E. Bundac, “Rapid Histamine Test Kit: It’s Your Own Choice,” Seafood Net News, Louisiana, Spring, 2000. http://www2.lsuagcenter.com/seafood/pdfs/NewsSPRING2000.pdf
P. L. Rogers and W. F. Staruszkiewicz, “Histamine Test Kit Comparison,” Journal of Aquatic Food Product Technology, Vol. 9, No. 2, 2000, pp. 5-17. http://dx.doi.org/10.1300/J030v09n02_02
F. L. Cunha, et al., “Determinacao de Aminas Biogênicas em Diferentes Tipos de Queijos por Cromatografia Líquida de Alta Eficiência,” Revista do Instituto Adolfo Lutz (Impresso), Vol. 71, No. 1, 2012, pp. 69-75.
S. C. Souza, K. H. Theodoro, E. R. Souza, S. Motta and M. B. A. Glória, “Bioactive Amines in Brazilian Wines: Types, Levels and Correlation with Physic-Chemical Parameters,” Brazilian Archives of Biology and Technology an International, Vol. 48, No. 1, 2005, pp. 53-62.
F. Ozogul and Y. Ozogul, “The Ability of Biogenic Amines and Ammonia Production by Single Bacterial Cultures,” European Food Research and Technology, Vol. 225, No. 3-4, 2007, pp. 385-394. http://dx.doi.org/10.1007/s00217-006-0429-3
A. G. Ntzimani, E. K. Paleologos, I. N. Savvaidis and M. G. Kontominas, “Formation of Biogenic Amines and Relation to Microbial Flora and Sensory Changes in Smoked Turkey Breast Fillets Stored under Various Packaging Conditions at 4℃,” Food Microbiology, Vol. 25, No. 3, 2008, pp. 509-517. http://dx.doi.org/10.1016/j.fm.2007.12.002
R. B. A. Oliveira, W. P. Evangelista, M. J. Sena and M. B. A. Glória, “Tuna Fishing, Capture and Post-Capture Practices in the Northeast of Brazil and Their Effects on Histamine and Other Bioactive Amines,” Food Control, Vol. 25, No. 1, 2012, pp. 64-68. http://dx.doi.org/10.1016/j.foodcont.2011.10.011
R. H. Dainty, “Chemical/Biochemical Detection of Spoilage,” International Journal of Food Microbiology, Vol. 33, No. 1, 1996, pp. 19-33. http://dx.doi.org/10.1016/0168-1605(96)01137-3
T. P. Coultate, J. Frazzon, L. H. B. Soares, L. F. Medina and J. X. Heck, “Alimentos: A Química de Seus Componentes,” Artmed, Porto Alegre, 2004, pp. 267-309.
G. Duflos, “Histamine Risk in Fishery Products,” Bulletin de l’AcademieVeterinaire de France, Vol. 162, No. 3, 2009, pp. 241-246.
V. E. Gonzaga, A. G. Lescano, A. A. Huamán, G. SalmnMulanovic and D. L. Blazes, “Histamine Levels in Fish from Markets in Lima, Perú,” Journal of Food Protection, Vol. 72, No. 5, 2009, pp. 1112-1115.
W. Tapingkae, S. Tanasupawat, K. L. Parkin, S. Benjakul and W. Visessanguan, “Degradation of Histamine by Extremely Halophilicarchaea Isolated from High Salt-Fermented Fishery Products,” Enzyme and Microbial Technology, Vol. 46, No. 2, 2010, pp. 92-99. http://dx.doi.org/10.1016/j.enzmictec.2009.10.011
M. K. Kim, J. H. Mah and H. J. Hwang, “Biogenic Amine Formation and Bacterial Contribution in Fish, Squid and Shellfish,” Food Chemistry, Vol. 116, No. 1, 2009, pp. 8795. http://dx.doi.org/10.1016/j.foodchem.2009.02.010
L. de la Torre, et al., “Evaluación de Aminas Biogénicas Durante el Almacenamiento en Refrigeración de Carne de Pollo,” Actualidad Avipecuaria, Vol. 6, 2012, pp. 80-83.
M. L. N. E. Dapkevicius, M. J. R. Nout, F. M. Rombouts, J. H. Houben and W. Wymenga, “Biogenic Amine Formation and Degradation by Potential Fish Silage Starter Microorganisms,” International Journal of Food Microbiology, Vol. 57, No. 1-2, 2000, pp. 107-114. http://dx.doi.org/10.1016/S0168-1605(00)00238-5
P. Nieto-Arribas, J. M. Poveda, S. Sesena, L. I. Palop and L. Cabezas, “Technological Characterization of Lactobacillus Isolates from Traditional Manchego Cheese for Potential Use as Adjunct Starter Cultures,” Food Control, Vol. 20, No. 12, 2009, pp. 1092-1098. http://dx.doi.org/10.1016/j.foodcont.2009.03.001