Document Detail

Biogenic amines in foods: histamine and food processing.
MedLine Citation:
PMID:  10442480     Owner:  NLM     Status:  MEDLINE    
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.
S Bodmer; C Imark; M Kneubühl
Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Inflammation research : official journal of the European Histamine Research Society ... [et al.]     Volume:  48     ISSN:  1023-3830     ISO Abbreviation:  Inflamm. Res.     Publication Date:  1999 Jun 
Date Detail:
Created Date:  1999-10-01     Completed Date:  1999-10-01     Revised Date:  2005-11-16    
Medline Journal Info:
Nlm Unique ID:  9508160     Medline TA:  Inflamm Res     Country:  SWITZERLAND    
Other Details:
Languages:  eng     Pagination:  296-300     Citation Subset:  IM    
Biodyn AG, Dietlikon, Switzerland.
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MeSH Terms
Food Analysis*
Food Handling / methods*
Food Hypersensitivity / prevention & control
Histamine / analysis*
Wine / analysis
Reg. No./Substance:

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