Formation of biogenic amines in four edible mushroom species stored under different conditions

Wild growing mushrooms (Boletus badius, Boletus chrysentereon and Boletus variegatus) and cultivated common mushroom (Agaricus bisporus) were stored at 6 °C or 20 °C as intact fruiting bodies, wet slices and stewed slices for at least 2 days. Biogenic amines were determined as N-benzamides by high-performance liquid chromatography. No detectable levels of histamine and tyramine were observed. Concentrations of putrescine were up to 1600 mg kg−1 dry matter and of cadaverine up to 165 mg kg−1 dry matter in mushrooms of consumable quality. These levels seem to be safe for human consumption. No unambiguous effect of storage temperature on the amine levels was observed.