Biogenic amines are organic compounds, present in living organisms and they can be a responsibility for many essential processes. Naturally, they can be also in fruits and vegetable and all foods that contain free amino acids or proteins. In a high amount they can be produced by microorganism through the enzymatic reac- tion. Histamine, putrescine, cadaverine, tyramine, tryptamine, β-phenylethylamine, spermine and spermidine are considered to be the most important biogenic amines occurring in foods. Excessive consumption of these amines can inflict health concern and analysis of biogenic amines is important based on their toxicity and their usage as indicators of the degree of freshness or spoilage of food. Several methods exist for isolation, identif- ying and determination of biogenic amines in food. They are mainly based on chromatographic methods: thin layer chromatography (TLC), gas chromatography (GC), capillary electrophoresis (CE) and high-performance liquid chromatography (HPLC). Due to the low volatility and lack of chromophores of most biogenic amines, UV- spectrometric detection is limited. A new challenge is electrochemical determination of those amines based on oxidative reaction. This review shows different methods which allow quantitative determination of biogenic amines in different food stuffs.