Fermented food products are good sources of bioactive compounds. Lactic acid bacteria (LAB) proteolytic system is very efficient in releasing those compounds from several proteins present in different food matrices. The bioactive peptides may be involved in the control of nutritional, metabolic and cardiovascular functions as well as infections and gut-brain axis, etc. However, not all bioactive peptides have a positive effect on human health. Some bioactive peptides may have adverse effects, such as biogenic amines (BAs), causing intoxication, hypertensive crises, and headache. BAs are present in raw and processed foods and are formed and degraded through several pathways during the metabolic processes of animals, plants, and microorganisms. Testing the ability of LAB isolated from fermented food products to produce BAs, combined with qualitative and quantitative monitoring of BAs by ultra performance liquid chromatography (UPLC), seem to be a good approach to avoid compromising quality and safety in fermented food products.