• Corpus ID: 38764789

Are consumers aware of the risks related to Biogenic Amines in food

@inproceedings{Russo2010AreCA,
  title={Are consumers aware of the risks related to Biogenic Amines in food},
  author={Pasquale Russo and Giuseppe Spano and Vittorio Capozzi and Daniela Fiocco and Francesco Grieco and Luciano Beneduce},
  year={2010}
}
Food-fermenting lactic acid bacteria (LAB) are generally considered to be not-toxinogenic and not-pathogenic. Some species of LAB, however, can produce biogenic amines. Biogenic amines (BA) are organic, basic, nitrogenous compounds, mainly formed by the decarboxylation of amino acids. BA are present in a wide range of foods and can occasionally accumulate in high concentrations. The presence of BA in foods has traditionally been used as an indicator of undesired microbial activity. Relatively… 
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TLDR
Improved knowledge of the factors involved in the synthesis and accumulation of BA should lead to a reduction in their incidence in foods, and the detection of bacteria possessing amino acid decarboxylase activity is important to estimate the likelihood that foods contain BA and to prevent their accumulation in food products.
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TLDR
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