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

Abstract A qualitative risk assessment of biogenic amines (BA) in fermented foods was conducted, using data from the scientific literature, as well as from European Union‐related surveys, reports and consumption data. Histamine and tyramine are considered as the most toxic and food safety relevant,...

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Bibliographic Details

Published in:	EFSA Journal
Main Author:	EFSA Panel on Biological Hazards (BIOHAZ)
Format:	Article
Language:	English
Published:	Wiley 2011-10-01
Subjects:	Biogenic amines histamine tyramine fermented food formation criteria
Online Access:	https://doi.org/10.2903/j.efsa.2011.2393