Formation and control mechanisms of biogenic amines in cured meat products: a review

Abstract Biogenic amines (BAs) are nitrogen-containing organic compounds that not only affect product quality but also pose potential health risks to consumers. The accumulation of BAs in cured meat products poses a persistent food safety challenge. While microbial decarboxylation is a primary driver, recent evidence highlights a significant, yet underexplored, role for non-enzymatic chemical pathways mediated by lipid oxidation products. This narrative review provides a detailed summary of the formation pathways, with particular emphasis on the often-overlooked chemical decarboxylation of amino acids by lipid oxidation products. The scope of this review extends beyond simple reduction strategies to include an analysis of the formation process and mechanisms of BAs. Furthermore, we propose that the reduction of BAs relies on a dual approach: controlling their formation and promoting the degradation of already formed BAs. This review systematically summarizes the formation and mitigation mechanisms of biogenic amines in cured meat products, and proposes a dual-targeted control strategy that combines the inhibition of both microbial and chemical formation pathways with the promotion of enzymatic degradation. It is expected to provide a theoretical basis for ensuring the food safety of cured meat products. Graphical Abstract