Abstract：Biogenic amines of fermented meat products mainly arises from free amino acid by microorganisms decarboxylase. Biogenic amines species is complex and easy to produce toxicity in the human body. The article reviewes characteristics and toxicity of biogenic amines, produced biogenic amines microorganism species and controlling factors of biogenic amines in fermented meat products(controlling of raw meat, good fermentation agent development, and controlling of production process conditions).The aim is to control the content of the biogenic amine in fermented meat products,ensure the fermented meet safety.
2010, Vol. 24 
