Biogenic Amines in Fermented Foods

Introduction to Biogenic Amines and Fermented Foods; Mechanisms of Biogenic Amine Formation: Microbial Alchemy and Decarboxylation Pathways; Key Biogenic Amines: Histamine, Tyramine, Phenylethylamine, Putrescine, and Cadaverine; Occurrence of Biogenic Amines Across Diverse Fermented Food Categories; Factors Influencing Biogenic Amine Production: Microbes, Precursors, and Environmental Conditions; Health Implications of Biogenic Amines: Intolerance, Toxicity, and Individual Sensitivity; Strategies for Mitigation and Ethical Considerations in Food Safety

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