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Abstract
It’s strongly recommended to search for effective methods for the reduction of biogenic amines in fermented foods. therefore, the present study was conducted to evaluate the concentration of free amino acids and biognic amines for the time in some Egyptian and European fermented food prducts such as cheese, sauerkraut, sausage and fish products. the reduction of biogenic amines in Egyptian blue cheese and Egyptian fermented sausage using different doses of y-irradiation and none histidine decarboxylase lactic acid bacterial strains in the production of sauerkraut repesented the main objectives of the present study.