<p>Biogenic amines are small nitrogen‑containing molecules with significant biological activity, produced when microorganisms remove the carboxyl group from amino acids or when specific enzymatic pathways transform these precursors. Although they occur naturally in foods at low levels, they can rapidly accumulate under improper processing, storage, or transportation conditions, posing significant health risks. Protein-rich foods are particularly prone to the formation of biogenic amines. Globalized trade, extended food systems, and increased logistical complexity have made controlling these compounds even more critical. When ingested in excessive quantities, biogenic amines can trigger a range of adverse health effects, such as respiratory difficulties, elevated blood pressure, allergic responses, and neurological disturbances. Additionally, they serve as important markers of food freshness and quality. This review offers an in‑depth assessment of the generation of biogenic amines, their classification, associated health hazards, and their relevance to food safety. It explores their chemical characteristics, pathways of formation, and environmental conditions that promote their development, reviews their occurrence in high‑risk food categories, such as fish and seafood, meat and meat products, dairy items, and fruits and vegetables, and summarizes the regulatory limits set by international standards. Furthermore, the acute and chronic effects of biogenic amines on human health are discussed with particular emphasis on vulnerable populations. Within monitoring and risk management, chromatographic methods, rapid tests, and cold chain control are discussed. Scientific strategies and regulatory frameworks to prevent accumulation through optimized hygiene and storage are also presented. Thus, this review provides an integrated assessment of biogenic amines.</p>