Biogenically Active Amines in Food : Volume VII

The COST 917 Action ‘Biogenic Amines in Food’ has been running for 5 years, from September 1996 to September 2001. Six volumes of COST 917 proceedings have been published. Volume I deal with ‘Biologically Active Amines in Transgenic Plants’. The ‘Metabolic Effects of Biologically Active Amines in Food’ are discussed in Volume II. The two topics in Volume III are ‘Biologically Active Amines in Food Processing and Amines Produced by Bacteria’ and ‘Polyamines and Tumour Growth’. Volume IV contains contributions to the first General Workshop, in which all Working Groups participated. Volume V contains papers presented at the second meetings on ‘Polyamines and Tu mour Growth’ and ‘Biologically Active Amines in Food Processing and Amines Produced by Bacteria’. In Volume VI are papers from the meeting on ‘Biologically Active Amines: Metabolism and Physiology and the third meeting devoted to Biologically Active Amines in food processing and Amines Produced by Bacteria.
The contents of Volumes I-VI are in Appendix II. This, the last volume in the series, contains papers presented at the final meeting of COST Action 917, ‘Biologically Active Amines in Food’ held in Krems, Austria, from October 10th to October 14th, 2001. The sessions included the second workshop of Working Group 1, ‘Biologically Active Amines in Transgenic Plants’; the fourth workshop of Working Group 2, ‘Polyaminesand Tumour Growth’; the fourth workshop of Working Group 3, ‘Physiology and Metabolism of biologically active amines’; the sixth workshop of Working Group 4 ‘Biologically Active Amines in Food Processing and Amines Produced by Bacteria’.
Biogenic amines in food can be important indicators of food spoilage and food safety. Some foods may contain biogenic amines at levels that may cause acute food intoxication.
The Management Committee of COST Action 917 has collected data from participating laboratories on the amine content of foods and this data is included as Appendix I in this volume.