This review article discusses the occurrence and health effects of biogenic amines (BAs) in fermented foods. BAs are low-molecular-weight compounds formed during microbial fermentation from amino acids. Common BAs include histamine, tyramine, and phenylethylamine, which can be present in high levels in various fermented foods such as fish, meat, dairy, and soy products. High BA levels can cause adverse health effects, including migraines, elevated blood pressure, and tachycardia. The toxicity of BAs can vary based on individual sensitivity, alcohol consumption, and certain medications. The review highlights the health risks associated with BA exposure, the levels of BAs found in different fermented foods, regulatory thresholds, and risk mitigation strategies. It also discusses the mechanisms of BA formation in fermented foods, including decarboxylation of amino acids and amination of ketones and aldehydes. The toxicological effects of BAs are discussed, with histamine and tyramine being the most toxic. The review also addresses the occurrence of BAs in different fermented foods, including soybean, fish, meat, dairy, and vegetable products. It notes that some fermented foods may contain BAs at levels exceeding the suggested toxic doses. The review provides a summary of suggested and reported thresholds for BAs in foods, as well as regulatory thresholds for different countries and agencies. The review concludes that while BAs are naturally present in many fermented foods, their levels can be controlled through various strategies, including the use of starter cultures, proper food handling, and storage conditions. The review emphasizes the importance of monitoring BA levels in fermented foods to prevent adverse health effects and to ensure food safety.This review article discusses the occurrence and health effects of biogenic amines (BAs) in fermented foods. BAs are low-molecular-weight compounds formed during microbial fermentation from amino acids. Common BAs include histamine, tyramine, and phenylethylamine, which can be present in high levels in various fermented foods such as fish, meat, dairy, and soy products. High BA levels can cause adverse health effects, including migraines, elevated blood pressure, and tachycardia. The toxicity of BAs can vary based on individual sensitivity, alcohol consumption, and certain medications. The review highlights the health risks associated with BA exposure, the levels of BAs found in different fermented foods, regulatory thresholds, and risk mitigation strategies. It also discusses the mechanisms of BA formation in fermented foods, including decarboxylation of amino acids and amination of ketones and aldehydes. The toxicological effects of BAs are discussed, with histamine and tyramine being the most toxic. The review also addresses the occurrence of BAs in different fermented foods, including soybean, fish, meat, dairy, and vegetable products. It notes that some fermented foods may contain BAs at levels exceeding the suggested toxic doses. The review provides a summary of suggested and reported thresholds for BAs in foods, as well as regulatory thresholds for different countries and agencies. The review concludes that while BAs are naturally present in many fermented foods, their levels can be controlled through various strategies, including the use of starter cultures, proper food handling, and storage conditions. The review emphasizes the importance of monitoring BA levels in fermented foods to prevent adverse health effects and to ensure food safety.