[Content of biogenic amines in four food groups of the Austrian marketplace].

This article summarizes the results of an investigation into the content of seven biogenic amines in wine, cheese, fish and dry fermented sausages. 160 samples were investigated. Highest content of amines was recovered in fermented sausages, but some samples of cheese e.g. "Emmentaler type" also showed high content of histamine. Frozen, as well as pickled fish were low in biogenic amines, but high contents of amines were found in some smoked mackerel samples. Austrian red wine did not contain an appreciable content of amines.