Biogenic Amines in Raw and Processed Foods: Detection and Control

Dear Colleagues,

Biogenic amines (BAs) in food are generally considered quality markers, but they can also affect consumer health if present at high concentrations. The use of low-quality raw material, contamination, and/or inappropriate hygiene conditions during food processing and storage might favor their formation. Thus, there is a growing demand for analytical methods to be used for their detection and quantification in food. Different techniques have been developed for their investigation, including gas or liquid chromatography with pre-column, post-column or on-column derivatization, fluorescence spectrometry, electrochemistry, and liquid chromatography tandem mass spectrometry, but they suffer from either one or more drawbacks, such as extensive sample preparation procedures, high instrumentation costs, and need for trained technicians. Analysis by HPLC is the official method according to European legislation for histamine detection in fish, because of its sensitivity, high resolution, and great versatility. However, other techniques are also described in literature, such as electrochemical biosensors, commercial or home-purified enzymes, flow injection analysis, capillary electrophoresis, and other colorimetric and fluorometric methods that sometimes are focused mainly on individual BA determination.

The topic of this Special Issue is the description of reliable methods of analysis of BAs in raw and processed foods as well as beverages, to reveal their presence at the lowest concentrations and ensure compliance with legislation.

Prof. Maria Schirone
Prof. Dr. Pierina Visciano
Guest Editors

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