TY - BOOK ID - 50284813 TI - Biogenic Amines on Food Safety AU - Ruiz-Capillas, Claudia AU - Herranz, Ana Herrero PY - 2019 SN - 3039210556 3039210548 PB - MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - catecholamines KW - radish kimchi KW - Chonggak kimchi KW - cheese KW - biogenic amines KW - herby cheese KW - Kkakdugi KW - serotonin KW - screening method KW - storage conditions KW - putrescine KW - quality control KW - decarboxylase enzymes KW - food products KW - iodine feed KW - intervention methods KW - bowel diseases KW - tyramine KW - decarboxylase activity KW - plant-origin foods KW - nutrition KW - high hydrostatic pressure KW - Lactobacillus brevis KW - physico-chemical composition KW - artisanal cheese KW - free amino acid KW - histamine KW - gastrointestinal tract KW - culinary process KW - meat species KW - food quality KW - Bacillus spp. KW - inflammation KW - fermented soybean foods KW - quality index KW - polyamines KW - HPLC KW - public health KW - cadaverine KW - gastric cancer KW - kimchi KW - colon cancer KW - quality indexes KW - control KW - lactic acid bacteria KW - legislation–regulation KW - food safety KW - raw milk cheese KW - starter cultures KW - analytical determination KW - histamine intolerance KW - low-histamine diet KW - starter culture UR - https://www.unicat.be/uniCat?func=search&query=sysid:50284813 AB - Biogenic amines have been known for some time. These compounds are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.) and their formations are influenced by different factors associated to those foods (composition, additives, ingredients, storage, microorganism, packaging, handing, conservation, etc.). The intake of foods containing high concentrations of biogenic amines can present a health hazard. Additionally, they have been used to establish indexes in various foods in order to signal the degree of freshness and/or deterioration of food. Nowadays, there has been an increase in the number of food poisoning episodes in consumers associated with the presence of these biogenic amines, mainly associated with histamines. Food safety is one of the main concerns of the consumer and safety agencies of different countries (EFSA, FDA, FSCJ, etc.), which have, as one of their main objectives, to control these biogenic amines, principally histamine, to assure a high level of food safety.Therefore, it is necessary to deepen our understanding of the formation, monitoring and reduction of biogenic amines during the development, processing and storage of food, even the effect of biogenic amines in consumers after digestion of foods with different levels of these compounds.With this aim, we are preparing a Special Issue on the topic of ""Biogenic Amines in Food Safety"", and we invite researchers to contribute original and unpublished research articles and reviews articles that involve studies of biogenic amines in food, which can provide an update to our knowledge of these compounds and their impacts on food quality and food safety. ER -