Abstract The aim of this paper is to give an overview of the presence of biogenic amines, particularly histamine, in various food products, discuss the most important factors influencing their accumulation, and address potential toxicity and safe limits in food. Biogenic amines are natural components of animal and plant raw materials, where they are present at concentrations appearing non-harmful to human health. Their increased content in foods results from the activity of endogenous enzymes or from the microbial decarboxylation of amino acids during controlled or spontaneous fermentation, processing, storage, and distribution. General knowledge of biogenic amines, factors favouring their formation and their safe limits in food are useful in preventing exposure to their toxic effects on the human body. Based on this information, appropriate prophylaxis can be applied, which will consist primarily of maintenance of good hygiene standards of raw materials and products, employment of appropriate processing procedures and upkeep of sanitary food storage conditions.

中文翻译：

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食物中的组胺和其他生物胺

摘要 本文的目的是概述各种食品中生物胺，特别是组胺的存在，讨论影响其积累的最重要因素，并解决食品中的潜在毒性和安全限度。生物胺是动植物原料的天然成分，它们的存在浓度对人体健康无害。它们在食物中的含量增加是由于内源性酶的活性或氨基酸在受控或自发发酵、加工、储存和分销过程中的微生物脱羧作用。生物胺的一般知识、有利于它们形成的因素以及它们在食物中的安全限度有助于防止暴露于它们对人体的毒性作用。根据这些信息，