Meat and meat products are an important component of the diet in developed countries. Sucuk, traditional Turkish dry-fermented sausage, is the most popular meat product in Turkish alimentary habits. Biogenic amines are produced by decarboxylation of free amino acids (FAAs) mediated by amino acid decarboxylase enzymes. Biogenic amines can present a health hazard because of the direct toxic effect and have a role as indicators of quality and acceptability in these foods and can produce detrimental effects on human health. Biogenic amines may also be considered as carcinogens because they are able to react with nitrites to form potentially carcinogenic nitrosamines. Biogenic amines are undesirable in all foods and beverages because if consumed at too high concentration, they may induce foodborne intoxications. This compounds are found in various types of foods such as cheese, wine, kefir,  beer, fermented sausages. Histamine, putrescine, cadaverine, tyramine, tryptamine, beta-phenylethylamine, spermine, and spermidine are considered to be the most important biogenic amines occurring in foods. Excessive consumption of these amines can be of health concern and can generate different degrees of diseases determined by their action on nervous, gastric and intestinal systems and blood pressure. High levels of BA may cause rash, urticario, edema, nausea, vomiting, diarrhea, and abdominal cramps in gastrointestinal track. Hypotension, headache, palpitations, tingling, flushing and burning sensations in the mouth are the other symptoms. Dry fermented sausages are worldwide diffused fermented meat products that can be a source of biogenic amines. The purpose of this paper is to give an overview on the presence of biogenic amines in dry fermented sausages and to discuss factors influencing their accumulation.