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Biogenic amines in foods: histamine and food processing.
Inflamm Res. 1999 Jun; 48(6):296-300.IR

Abstract

Biogenic amines, e.g. histamine, occur in many different foods. At high concentrations, they are risk factors for food intoxication, whereas moderate levels may lead to food intolerance. Sensitive persons, with insufficient diamine oxidase activity, suffer from numerous undesirable reactions after intake of histamine containing foods. Besides spoiled foodstuffs, especially fermented foods tend to contain elevated levels of biogenic amines, although their concentrations vary extensively not only between different food varieties but also within the varieties themselves. High histamine content in foods and beverages result from microbial contamination. The evidence of enteral histaminosis represents a challenge for the food industry to produce foods with histamine levels as low as possible. We therefore investigated critical steps for histamine formation during food production processes, and established production methods that include low-histamine technology.

Authors+Show Affiliations

Biodyn AG, Dietlikon, Switzerland. bodmer@biodyn.chNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

10442480

Citation

Bodmer, S, et al. "Biogenic Amines in Foods: Histamine and Food Processing." Inflammation Research : Official Journal of the European Histamine Research Society ... [et Al.], vol. 48, no. 6, 1999, pp. 296-300.
Bodmer S, Imark C, Kneubühl M. Biogenic amines in foods: histamine and food processing. Inflamm Res. 1999;48(6):296-300.
Bodmer, S., Imark, C., & Kneubühl, M. (1999). Biogenic amines in foods: histamine and food processing. Inflammation Research : Official Journal of the European Histamine Research Society ... [et Al.], 48(6), 296-300.
Bodmer S, Imark C, Kneubühl M. Biogenic Amines in Foods: Histamine and Food Processing. Inflamm Res. 1999;48(6):296-300. PubMed PMID: 10442480.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Biogenic amines in foods: histamine and food processing. AU - Bodmer,S, AU - Imark,C, AU - Kneubühl,M, PY - 1999/8/12/pubmed PY - 1999/8/12/medline PY - 1999/8/12/entrez SP - 296 EP - 300 JF - Inflammation research : official journal of the European Histamine Research Society ... [et al.] JO - Inflamm. Res. VL - 48 IS - 6 N2 - Biogenic amines, e.g. histamine, occur in many different foods. At high concentrations, they are risk factors for food intoxication, whereas moderate levels may lead to food intolerance. Sensitive persons, with insufficient diamine oxidase activity, suffer from numerous undesirable reactions after intake of histamine containing foods. Besides spoiled foodstuffs, especially fermented foods tend to contain elevated levels of biogenic amines, although their concentrations vary extensively not only between different food varieties but also within the varieties themselves. High histamine content in foods and beverages result from microbial contamination. The evidence of enteral histaminosis represents a challenge for the food industry to produce foods with histamine levels as low as possible. We therefore investigated critical steps for histamine formation during food production processes, and established production methods that include low-histamine technology. SN - 1023-3830 UR - https://www.unboundmedicine.com/medline/citation/10442480/Biogenic_amines_in_foods:_histamine_and_food_processing_ L2 - https://dx.doi.org/10.1007/s000110050463 DB - PRIME DP - Unbound Medicine ER -