A critical review on biogenic amines in dairy: Formation pathways, toxicity, and regulatory standards

Abstract

Biogenic amines (BAs) are nitrogenous chemicals often found in dairy products, formed primarily through the elimination of amino acid carboxyl groups by microbial enzymes. Their presence in dairy items such as cheese, yogurt, and milk can pose significant health risks, including food poisoning, migraines, and hypertensive crises. This review offers a comprehensive analysis of the sources and formation pathways of BAs in dairy products, highlighting the factors influencing their accumulation. Various methods for detecting and quantifying biogenic amines, including chromatographic and spectroscopic techniques, are discussed, along with their regulatory limits. Additionally, the health implications associated with the consumption of BAs and strategies to control their formation in dairy products are explored. Understanding the formation, detection, and impact of BAs is necessary for maintaining the safety and quality of milk and milk-based products. Research and quality control necessitate precise identification techniques for tracking even the smallest changes in the BA's profile. Further work is needed to reduce the assay and make it compatible with low-cost materials like nitrocellulose membranes for paper-predicated lateral flow detection of BAs in complex matrices, such as saliva, blood, and other biological fluids, as well as in victuals extract.