Biogenic amines (BAs) are low-molecular decarboxylation products of amino acids formed
during microbial fermentation. Several fermented foods may contain BAs such as histamine …

Traditional fermented milk products have been prepared since ancient time by various
civilizations. Despite their long history, popularity, and nutritive and healthy value, the …

Cheeses as ready-to-eat food should be considered as a potential source of foodborne
pathogens, primarily Listeria monocytogenes. The aim of present study was to determine the …

Biogenic amines (BAs) are considered a potential microbiological toxicological hazard in
aged cheese. Risk mitigation strategies include good hygiene practice measures, thermal …

This study aimed to investigate the presence of eight biogenic amines (BAs): tryptamine
(TRP), phenylethylamine (PHE), putrescine (PUT), cadaverine (CAD), histamine (HIS) …

Cheeses are becoming a major safety and public health concern: cheeses available in
supermarkets occasionally contain high histamine concentrations that can have negative …

Introduction: In recent years, there has been a great interest in biogenic amines such
histamine, as they are associated with the quality and safety of some kinds of fermented …

Smear-ripened cheeses are fermented dairy products characterised by an increased content
of biogenic amines (BAs). The high contents of these bioactive compounds can negatively …

Food-fermenting lactic acid bacteria are generally considered to be non-toxic and non-
pathogenic (Chapters 7–16, in this book). Some species of lactic acid bacteria, however, can …

The use of lactic acid bacteria (LAB) in the fermentation process to produce fermented foods
has a long history. Furthermore, LAB are beneficial microorganisms known for their health …