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 ...