Biogenic amines in foods may pose a public health problem. Therefore, histamine, 
tyramine, putrescine, cadaverine, spermine, and spermidine concentrations were
measured in selected food items commonly consumed in Egypt. Foods examined were
dairy products (blue cheese and Mesh cheese), meats (fermented and smoked cooked 
sausage), and fish (smoked and salted fermented fish [Feseekh], salted sardines, 
and anchovies). Egyptian fermented sausage had the highest concentration of total
biogenic amines ...

Biogenic amines (BA) are low molecular weight nitrogenous bases commonly found in
fermented foods and beverages and their consumption can induce undesirable
reactions. In this work, the BA content in natural cider from Spain and France
was determined. Samples from commercially available cider or obtained during the 
elaboration process were analyzed. A different profile and BA concentration was
observed depending on cider origin. qPCR tools developed for the quantitative
detection of BA producers f...

Biogenic amines in wine may impair sensory wine quality and cause adverse health 
effects in susceptible individuals. In this study, histamine and other biogenic
amines were determined by HPLC after amine derivatisation to dansyl chloride
conjugates in 100 selected high-quality red wines made from seven different
cultivars. Amine levels varied considerably between different wines. The most
abundant amines were putrescine (median = 19.4 mg l(-1), range = 2.9-122),
histamine (7.2 mg l(-1), 0.5-26.9),...

"Pecorino di Farindola" is a traditional ewes' milk cheese produced in the Abruzzo
region (Italy) and ripened for a minimum of 90 days. The main objective of this
research was to characterize the microbiological and chemical composition of this
cheese, manufactured in ten dairy farms during the winter cheese-making season
December through March). By using classical enumeration system on specific media
variability was observed in the viable numbers of aerobic mesophilic bacteria,
enterobacteria,coag...

This book chapter gives an overview of the chemical analysis of biogenic amines and polyamines in dairy food. It includes a table with contents of amines in different types of cheese.

Tomáš Komprda and Vlastimil Dohnal, Chapter 41 in: L.M. Nollet, F. Toldra (editors), Handbook of Dairy Food Analysis, CRC Press, Taylor and Francis, ISBN: 9781420046311 (in press, 2010)