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122. Carey, R., Dobson, S., Ball, E. (1999). Azodicarbonamide. IPCS Concise International Chemical Assessment Document, 16, 1 23. 123. Hamlet, C.G., Jayaratne, S.M., Morrison, C. (2005). Processing Contaminants in Bread from Bread Making Machines. A Report Prepared for the UK Food Standards Agency, RHM Technology Ltd, High Wycombe, UK. 124. Butzke, C.E., Bisson, L.F. (1997). Ethyl Carbamate Preventative Action Manual, US Food and Drug Administration, Washington, D.C. http://www.cfsan.fda.gov/ frf/ecaction.html (accessed September 2007). 125. Taki, N., Imamura, L., Takebe, S., Kobashi, K. (1992). Cyanate as a precursor of ethyl carbamate in alcoholic beverages. Japanese Journal of Toxicology and Environmental Health, 38, 498 505. 126. Laugel, P., Bindler, F. (1992). Le carbamate d ethyle dans les eaux-de-vie de fruits noyaux. Elaboration et Connaissance des Spiritaux. Tec&Doc, Paris, France. 127. Riffkin, H.L., Wilson, R., Howie, D., M ller, S. (1989). Ethyl carbamate formation in the production of pot still whisky. Journal of the Institute of Brewing, 95, 115 119. 128. Swanston, J.S., Thomas, W.T.B., Powell, W., Young, G.R., Lawrence, P.E., Ramsay, L., Waugh, R. (1999). Using molecular markers to determine barleys most suitable for malt whisky distilling. Molecular Breeding, 5, 103 109. 129. Swanston, J.S. (1999). Quantifying cyanogenic glycoside production in the acrospires of germinating barley grains. Journal of the Science of Food and Agriculture, 79, 745 749. 130. Weltring, A., Rupp, M., Arzberger, U. et al. (2006). Ethyl carbamate: analysis of questionnaires about production methods of stone-fruit spirits at German small distilleries. Deutsche Lebensmittel-Rundschau, 102, 97 101. 131. Bruno, S.N.F., Vaitsman, D.S., Kunigami, C.N., Brasil, M.G. (2007). In uence of the distillation processes from Rio de Janeiro in the ethyl carbamate formation in Brazilian sugar cane spirits. Food Chemistry, 104, 1345 1352. 132. Gonz lez-Rodr guez, J., P rez-Juan, P., Luque de Castro, M.D. (2002). Method for monitoring urea and ammonia in wine and must by ow injection-pervaporation. Analytica Chimica Acta, 471, 105 111. 133. Francis, P.S. (2006). The determination of urea in wine a review. Australian Journal of Grape and Wine Research, 12, 97 106. 134. Miyagawa, K., Sumida, M., Nakao, M. et al. (1999). Puri cation, characterization, and application of an acid urease from Arthrobacter mobilis. Journal of Biotechnology, 68, 227 236. 135. Minist rio da Agricultura (2005). Di rio O cial da Uni o, No. 124, Instru o Normativa No. 13 de 29 de junho de 2005. que aprova o Regulamento T cnico para Fixa o dos Padroes de Identidade e Qualidade para Aguardente de Cana e para Cacha a, Minist rio da Agricultura, Sao Palo, Brasil. 136. Health Canada (2007). Canadian Standards ( Maximum Limits ) for Various Chemical Contaminants in Foods, http://hc-sc.gc.ca/fn-an/securit/chem-chim/ contaminants-guidelines-directives_e.html (accessed September 2007). 137. World Trade Organization (WTO) (2002). Committee on Sanitary and Phytosanitary Measures Noti cation Switzerland Alcoholic beverages, G/SPS/N/CHE/29, 2 April 2002, http://www.ipfsaph.org/En/default.jsp (accessed September 2002).
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The history of biogenic amine research began in 1678 with the discovery of the crystallization of spermine phosphate from human semen by Anthony van Leeuwenhoek (1), the inventor of the microscope. The name spermine was given to the base by A. Ladenburg and J. Abel in 1888 (2). The correct structure of spermine was established by H.W. Dudley et al. in 1926 (3). In 1885, two other related bases were isolated from decomposing animal material by L. Brieger (4), and in 1886, Ladenburg con rmed their structures by synthesis (5). They were named putrescine and cadaverine because of their origin and foul smell of putrefaction. Agmatine was rst identi ed in 1910 by A. Kossel in herring sperm (6) and was known as an intermediate in the polyamine metabolism of various bacteria, fungi, parasites, and marine fauna. In 1994, it was discovered that agmatine was expressed and stored also in many mammalian organs (7). Histamine was rst discovered in 1910 by Sir H.H. Dale and G. Barger (8) as a contaminant of ergot, a plant fungus that infects cereals and other grasses. In the same year, Dale and Laidlaw (9) isolated histamine from animal tissues. Histamine had previously been synthesized by A. Windaus and W. Vogt in 1907 (10), but it was not known to occur naturally in the animal body or elsewhere. The word histamine comes from histos, which means tissue.
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Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks, Edited by Richard H. Stadler and David R. Lineback Copyright 2009 by John Wiley & Sons, Inc.
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