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===Biogenic Amines===
Biogenic amines are produced by all living things and are present in many fermented foods and beverages. The biogenic amines that are primarily produced in fermented foods are histamine, tyramine, cadaverine and putrescine. These are produced by microorganisms that can decarboxylate amino acids, and thus their levels in some foods (particularly fish and chicken) are one potential indicator of food freshness or microbiological cleanliness. High dosages can lead to health issues associated with food poisoning or allergic-like reactions such as vomiting, headache, respiratory distress, asthma, hypertension, hypotension, and cardiac palpitation. Thus, biogenic amines have been studied intensely. Although there is no evidence that ''S. cerevisiae'' ale yeast strains produce biogenic amines in beer (even when harvested and re-pitched) <ref>[https://www.sciencedirect.com/science/article/abs/pii/0308814695926613 Influence of Saccharomyces cerevisiae var. uvarum on histamine and tyramine formation during beer fermentation. M. Izquierdo-Pulido, J. Font-Fábregas, C. Vidal-Carou. 1994.]</ref>, biogenic amines in spontaneously fermented beers are produced mostly by enterobacteria. Lactic acid bacteria and yeasts can also produce them to a smaller degree, although a small number of strains of lactic acid bacteria can also degrade biogenic amines. Wort that is pre-acidified greatly reduces the production of biogenic amines, but small levels can still be found. These levels are below the levels found in cheese and fermented sausage and are well below the levels that are acceptable for health <ref name="Wade_2018">[https://onlinelibrary.wiley.com/doi/full/10.1111/ajgw.12366 Role of Pediococcus in winemaking. M.E. Wade, M.T. Strickland, J.P. Osborn, C.G. Edwards. 2018. DOI: https://doi.org/10.1111/ajgw.12366.]</ref><ref name="loret_2005">[https://www.sciencedirect.com/science/article/abs/pii/S0308814604002365 Levels of biogenic amines as a measure of the quality of the beer fermentation process: Data from Belgian samples. S. Loret, P. Deloyer, G. Dandrifosse. 2005.]</ref><ref>[https://www.academia.edu/13219732/Biogenic_Amines_Degradation_by_Lactobacillus_plantarum_Toward_a_Potential_Application_in_Wine?email_work_card=title Capozzi, Vittorio et al. “Biogenic Amines Degradation by Lactobacillus Plantarum: Toward a Potential Application in Wine.” Frontiers in Microbiology 3 (2012): n. pag. Web.]</ref>.
Some government regulations and rules exist for upper limits of hystamine in meat and fish (although these limits could be applied to other food products). For example, histamine levels in meat and fish must be less than 50 mg/kg in the US and less than 200 mg/kg in the UK <ref>[https://www.mdpi.com/2304-8158/8/2/62/htm Impact of Biogenic Amines on Food Quality and Safety. Claudia Ruiz-Capillas and Ana M. Herrero. 2019. DOI: https://doi.org/10.3390/foods8020062.]</ref>. Some countries have set an upper limit of histamine in wine to be anywhere from 2-10 mg/l <ref>[https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.12833 Biogenic amines in wine: a review. Yan‐Yun Guo, Yan‐Ping Yang, Qian Peng, Ye Han. 2015.]</ref>. Loret et al. (2005) quotes the upper limit of individual amines to generally be safe for consumption at below 10 mg/l <ref name="loret_2005" />.