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dc.contributor.authorFEDDERN, V.eng
dc.contributor.authorMAZZUCO, H.eng
dc.contributor.authorFONSECA, F. M. daeng
dc.contributor.authorLIMA, G. J. M. M. deeng
dc.date.accessioned2020-03-03T00:38:42Z-
dc.date.available2020-03-03T00:38:42Z-
dc.date.created2019-10-31
dc.date.issued2019
dc.identifier.citationAnimal Production Science, v.59, n. 4, p. 608-14,618, 2019.eng
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1113693-
dc.descriptionAbstract: Biogenic amines (BAs) represent a considerable toxicological risk in some food and feed products. They are formed under unhygienic conditions during storage and processing; therefore, an increase in the concentrations of those metabolites is related to putrefaction. Because BAs are thermostable, they remain in food and feed that have undergone heat treatment. There are several toxicological effects, especially caused by histamine, when high concentrations of BAs are ingested by humans, depending on the food itself and also on individual susceptibility and individual health status. The present paper reviews the main BAs in meat products, their use as spoilage indicators, the risk on human health and also the contamination of by-product meals. Furthermore, we highlight the state of art regarding impact of BAs on poultry, meat and eggs.eng
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectAminas bioativaseng
dc.subjectAminas biogênicaseng
dc.subjectSaúde humanaeng
dc.subjectRisco toxicológicoeng
dc.subjectBioactive amineseng
dc.subjectBy-productseng
dc.titleA review on biogenic amines in food and feed: toxicological aspects, impact on health and control measures.eng
dc.typeArtigo de periódicoeng
dc.date.updated2020-03-03T00:38:42Z
dc.subject.thesagroAve Domesticaeng
dc.subject.thesagroFrango de Corteeng
dc.subject.thesagroRaçãoeng
dc.subject.thesagroToxicologia de Alimentoeng
dc.subject.thesagroAminaeng
dc.subject.thesagroCarneeng
dc.subject.thesagroProcessamentoeng
dc.subject.thesagroSaúde Públicaeng
dc.subject.nalthesaurusHuman healtheng
dc.subject.nalthesaurusChicken meateng
dc.subject.nalthesaurusPoultry meateng
dc.subject.nalthesaurusRenderingeng
riaa.ainfo.id1113693eng
riaa.ainfo.lastupdate2020-03-02
dc.identifier.doi10.1071/AN18076eng
dc.contributor.institutionVIVIAN FEDDERN, CNPSA; HELENICE MAZZUCO, CNPSA; FRANCISCO NOE DA FONSECA, CNPSA; GUSTAVO JULIO MELLO M. DE LIMA, CNPSA.eng
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