Recommendations on risks of biogenic amines in cheese

Biogenic amines are formed by micro-organisms degrading amino acids in food, which can occur during fermentation and spoilage. Biogenic amines have long been associated with disease, especially due to consumption of cheese and fish. Symptoms include headache, dizziness, intestinal problems, redness of skin, accelerated heartbeat and hallucinations. These symptoms are usually temporary. More severe cases of illness are reported in literature, but these are rare.