Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546

► Improper storage of meat resulted in the formation of biogenic amine in Nham. ► Cadaverine and tyramine increased significantly in improperly-stored pork meat. ► Cadaverine, putrescine, tyramine were biogenic amines commonly associated with Nham. ► The use of Lactobacillus plantarum BCC 9546 reduced biogenic amine formation in Nham.