Research advances on biogenic amines in traditional fermented foods: Emphasis on formation mechanism, detection and control methods

•Tradtional fermented foods confront risk of excessive biogenic amines.•Excessive BAs, especially tyramine and histamine, might lead to serious human harm.•Amino acid decarboxylase-producing microorganisms are key factor to produce BAs.•Convenient, rapid, accurate, environment-friendly BAs detection methods are emerging.•Physical and biological integration method is a promising method to control BAs.