Biogenic amines in foods

12Citations
Citations of this article
123Readers
Mendeley users who have this article in their library.

Abstract

Different people display individual patterns of susceptibility to biogenic amines in foods. Clinical signs of histamine poisoning are more severe in people taking medications which inhibit enzymes that normally detoxify histamine in the intestines. Symptoms may be gastrointestinal (nausea, vomiting, diarrhea), circulatory (hypotension), or cutaneous (rash, urticaria, palpitations, tingling, flushing, burning, or itching). Antihistamines may be used effectively to treat the symptoms.

References Powered by Scopus

Biogenic amines and their production by microorganisms in food

993Citations
N/AReaders
Get full text

Fermented foods and food safety

287Citations
N/AReaders
Get full text

CHEMICAL QUALITY INDEX OF CANNED TUNA AS DETERMINED BY HIGH‐PRESSURE LIQUID CHROMATOGRAPHY

277Citations
N/AReaders
Get full text

Cited by Powered by Scopus

Scientific Opinion on risk based control of biogenic amine formation in fermented foods

0
783Citations
N/AReaders
Get full text

Histamine intolerance and dietary management: A complete review

49Citations
N/AReaders
Get full text

Biogenic Amines

25Citations
N/AReaders
Get full text

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Cite

CITATION STYLE

APA

Flick, G. J., & Ankenman Granata, L. (2004). Biogenic amines in foods. In Toxins in Food (pp. 121–154). CRC Press. https://doi.org/10.6013/jbrewsocjapan.114.248

Readers' Seniority

Tooltip

PhD / Post grad / Masters / Doc 53

65%

Researcher 14

17%

Lecturer / Post doc 8

10%

Professor / Associate Prof. 6

7%

Readers' Discipline

Tooltip

Agricultural and Biological Sciences 46

55%

Chemistry 27

32%

Engineering 6

7%

Medicine and Dentistry 5

6%

Save time finding and organizing research with Mendeley

Sign up for free