Abstract:Biogenic amine is a harmful metabolite that mainly exists in fermented vegetables but is easily overlooked.Excessive biogenic amines will cause a series of poisoning reactions and threaten human health.At present，due to the diversification of products，it is difficult to stipulate the residual amount of biogenic amines in fermented vegetables，and there has been no relevant limit standard for biogenic amines in fermented vegetables in China.Research on the control measures of biogenic amines in fermented vegetables will help ensure product safety and promote long-term development of the fermented vegetable industry.The harms and quantity limits of biogenic amines in food and the significance of controlling biogenic amines in fermented vegetables were briefly described，and the control technologies were reviewed，which mainly included microbial enzymatic hydrolysis，strain screening control and fermentation process control.In-depth research was needed for the formation and changing laws of biogenic amines in different types of fermented vegetables.