Biogenic amines can be formed and degraded as a result of normal metabolic activity in animals, plants, and microorganisms and are usually produced by the decarboxylation of amino acids (1). Recent trends in food security are promoting an increasing search for trace compounds that can affect human health. Although they are present in fermented foods and beverages in low quantities, they exhibit interactions with normal human metabolism (e.g., having vasoactive or psychoactive properties) that justify the research on their presence in foods and the possible related toxicological effects that they may cause.