Table 2.

Biogenic amines reduction through high hydrostatic pressure.

Food type	HHP applied	Storage condition	Storage time	Reduction in the formation of biogenic amines	Reference
Goat cheese ripening	400 MPa for 5 min and 50 MPa for 72 h at 14 °C	Ripened at 14 °C and 86% RH	28 d	Tyramine dropped from 10.3 to 1.6 ppm	(Novella-Rodriguez and others 2002)
Meat batter, raw material for sausage fermentation	200 MPa at 17 °C for 10 min	12 °C, RH > 95% for 10 d, RH 80% till end of ripening.	21 d	Putrescine and cadaverine level decreased (88% and 98% reduction compared with the control)	(Latorre-Moratalla and others 2007)
Dry-cured sausage (Chorizo)	350 MPa for 15 min at 20 °C	2 °C	160 d	Decrease in tyramine (17%), putrescine (8.7%) and cadaverine (12.5%)	(Ruiz-Capillas and others 2007)
Yellowfin tuna and mahi-mahi	300 to 400 MPa for 5 min	4.4 °C	12 d	Reduced histamine producing bacteria (Morganella morganii) and their histidine decarboxylase activity	(Bolton and others 2009)