Biogenic amines in dry fermented sausages: a review.

By G. Suzzi, F. Gardini. Journal of food microbiology, 2003

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EFSA Panel on Biological Hazards (BIOHAZ); Scientific Opinion on Scientific Opinion on risk based control of biogenic amine formation in fermented foods (2011, unknown): “…or the use of relatively low processing temperatures have been presented as appropriate measures to prevent the accumulation of biogenic amines, not only during manufacture but also during storage of fermented products (Latorre-Moratalla et al., 2010a; Pinho et al., 2001, Suzzi and Gardini, 2003).”
Functional meat starter cultures for improved sausage fermentation. (2006, background): “The use of decarboxylase-negative starter cultures that are highly competitive and fast acidifiers prevents the growth of biogenic amine producers and leads to end-products nearly free of biogenic amines (Bover-Cid et al., 2000a,b; González-Fernández et al., 2003; Suzzi and Gardini, 2003), as long a”
Lactobacillus Plantarum: Characterization of the Species and Application in Food Production (2010, background): “( 43 , 44 ) Lactobacilli appear to be very active in production and consequent accumulation of histamine, tyramine and putrescine; enterococci are, in turn, considered to be notorious tyramine formers.”