This review article by Nikita Saha Turna, Rena Chung, and Lorraine McIntyre focuses on the occurrence and health effects of biogenic amines (BAs) in fermented foods. BAs, formed during microbial fermentation, can accumulate in various fermented foods such as soybean products, fish, meat, dairy, and vegetables. High levels of BAs, particularly histamine, tyramine, and phenylethylamine, can lead to adverse health effects including migraines, elevated blood pressure, and tachycardia. The article highlights the regulatory and suggested toxic doses of BAs, the factors contributing to their formation, and risk mitigation strategies. It also discusses the methods for identifying BAs in fermented foods and provides guidance for food industry professionals and public health practitioners to manage the risks associated with BAs in fermented foods. The review emphasizes the importance of preventing BA formation through proper microbial control, processing conditions, and food handling practices. Despite the availability of some regulatory limits for histamine in fish and fish products, there are limited guidelines for other BAs. The article concludes by noting the need for further research to better understand the health risks associated with BAs in fermented foods and to develop comprehensive risk management strategies.This review article by Nikita Saha Turna, Rena Chung, and Lorraine McIntyre focuses on the occurrence and health effects of biogenic amines (BAs) in fermented foods. BAs, formed during microbial fermentation, can accumulate in various fermented foods such as soybean products, fish, meat, dairy, and vegetables. High levels of BAs, particularly histamine, tyramine, and phenylethylamine, can lead to adverse health effects including migraines, elevated blood pressure, and tachycardia. The article highlights the regulatory and suggested toxic doses of BAs, the factors contributing to their formation, and risk mitigation strategies. It also discusses the methods for identifying BAs in fermented foods and provides guidance for food industry professionals and public health practitioners to manage the risks associated with BAs in fermented foods. The review emphasizes the importance of preventing BA formation through proper microbial control, processing conditions, and food handling practices. Despite the availability of some regulatory limits for histamine in fish and fish products, there are limited guidelines for other BAs. The article concludes by noting the need for further research to better understand the health risks associated with BAs in fermented foods and to develop comprehensive risk management strategies.