Table 3.

Biogenic amines reduction through irradiation.

Food type	Irradiation condition	Storage condition	Storage time	Biogenic amines reduced	Reference
Distilled water containing 100 ppm of biogenic amines	Applied doses: 0, 2.5, 5, 10, 15, 20, 25 kGy (best reduced at 25)	–	–	At 20 kGy putrescine, spermidine, phenylethylamine, spermine, and histamine were completely destroyed.	(Kim and others 2004)
	Source strength: 100 kCi dose rate: 5 kGy/h at 12 °C			At 25 kGy the remaining amines, cadaverine, tryptamine, tyramine and agmatine were completely destroyed.
Food type	Irradiation condition	Storage condition	Storage time	Reduction in the formation of biogenic amines	Reference
Pepperoni sausage (fermented)	Applied doses: 0, 5, 10, 20 kGy (best reduced at 20) Source strength: 100 kCi 5 dose rate: kGy/h at 12 °C	Air packaged and stored at 4 °C	4 wk	Decreased amines at 20 kGy: putrescine (from 2.6 ppm to complete destruction), tyramine (dropped from 0.9 to 0.2 ppm), spermine (dropped from 9.6 to 4.2 ppm) and spermidine (dropped from 11.8 to 8.4 ppm)	(Kim and others 2005a)
Low-salt fermented soybean paste (with 6% and 8% salt)	Applied doses: 5, 10, 15 kGy (best reduced at 15)	25 °C	12 wk	Putrescine (dropped from 3124 to 797.3 ppm at 8% salt and 15 kGy),	(Kim and others 2005b)
	Source strength: 100 kCi
	Dose rate: 5 kGy/h at 13 °C
Beef and pork	Applied doses: 0, 0.5, 1, 2 kGy (best reduced at 2)Source strength: 100 kCi dose rate: 83.3 Gy/min at 12 °C	4 °C	20 h	Decreased amines at 2 Gy: putrescine (dropped from 4.7 to 2 ppm in beef, and 2.3 to 0.3 ppm in pork), tyramine, (dropped from 24.7 to 9.3 ppm in beef, and 1.3 to 0.8 ppm in pork), and spermine (dropped from 28.4 to 22.4 ppm in beef, and 31.3 to 25.9 ppm in pork)	(Min and others 2007b)
Vacuum packed Chub mackerel (Scomber japonicus)	Applied dose: 1.5 kGy	At 1 °C with air circulation	14 d	Significant reduction of histamine (dropped from 50.91 to 2.87 ppm)	(Mbarki and others 2009)