Essential foods of a daily meal have been reported to comprise of numerous kinds of biogenic amines (BAs) at different levels. BAs have a variety of toxicological impacts on human health, and they have been connected to multiple outbreaks of foodborne disease. They also are known to cause cancer based on their ability to react with nitrite salts resulting in the production of a carcinogenic organic compound (i.e. nitrosamines). BAs toxicity is often linked to the ingestion of large quantities of BAs in food that causes toxicological threats and health disorders and has psychoactive, vasoactive, and hypertensive effects and can cause respiratory, gastrointestinal, cardiovascular and neurological disorders. Toxicity properties of BAs are linked closely to histamine and tyramine. Other amines, such as phenylethylamine, putrescine, and cadaverine are meaningful because they could increase histamine's negative effects. The key method for reducing BA concentration and foodborne disease is bacterial load management. It helps to control the formation of histamine and other BAs, and also reduce histamine and tyramine toxicity by applying basic good handling and hygiene practices. A greater understanding of BAs is essential to enhance food safety and quality. This review paper discusses the public health concerns of BAs in foods.