Scientific Opinion on risk based control of biogenic amine formation in fermented foods
Abstract A qualitative risk assessment of biogenic amines (BA) in fermented foods was conducted, using data from the scientific literature, as well as from European Union‐related surveys, reports and consumption data. Histamine and tyramine are considered as the most toxic and food safety relevant,...
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Wiley
2011-10-01
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| Schriftenreihe: | EFSA Journal |
| Schlagworte: | |
| Online-Zugang: | https://doi.org/10.2903/j.efsa.2011.2393 |
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