The presence of biogenic amines is a consequence of different factors like the presence of
free amino acid, microorganism producers of decarboxylase enzymes, and variations in food
processing and storage. Identification and quantification of these metabolites, especially
histamine and tyramine, is important not only to represent indirect indicators of
bacteriological food quality but also to be linked with episodes of food intoxication in
humans. Among all methods, liquid chromatography is considered suitable for detection and …