A Summary Review of Biogenic Amines in Southeast Asia Fermented Food, the Factors and the Reduction Methods

Southeast Asia boasts a rich variety of food, mainly featuring fishery and fermented products. This region is home to a wide range of indigenous foods, each unique to its own country. Most of these culinary offerings consist of meat and seafood. Various food items subjected to testing were found to contain a spectrum of biogenic amine compounds such as tryptamine, putrescine, cadaverine, histamine, spermine, spermidine, and tyramine, with histamine being the most frequently analyzed. Most food samples tested complied with the maximum biogenic amine content standards. Biogenic amines (BA) are organic compounds with one or more amine functional groups (-NH2) formed during microbial fermentation. Consuming foods high in BA is linked to adverse health effects like migraines, high blood pressure, and tachycardia. BA toxicity can occur at levels much lower than the regulatory and suggested toxic doses, influenced by an individual's sensitivity, alcohol consumption, and certain medications. Although BA are found in many fermented foods, food safety and public health professionals often lack awareness of the potential health risks and control strategies. This review examines the presence of BA in Southeast Asian foods, identifies contributing factors and formation mechanisms, and explores potential strategies for reducing their levels.