A Commentary on Physico-chemical and Biological Activity of Biogenic Amines and Their Relationship with Safety of Cheese

This manuscript offers a comprehensive review about the bacterial amino acid decarboxylase activity and biogenic amines content of an artisanal cheese produced in Italy, named as Pecorino cheese. It is highlighted the importance of controlling primary production of raw milk, as well as cheese-making process to avoid the release of free amino-acids and viability of microorganisms possessing amino acid decarboxylating activity. Variation in other physico-chemical parameters, such as water activity or protein content, or quality of raw milk, processing conditions, ripening, and subsequent storage before consumption may influence the biogenic amines formation. There are not so many studies made in this area and this could be particularly interesting in other cheese types, where artisanal production is commonly followed.