In recent years, fermented meat products have become very popular among consumers due to their nutritional benefits and good taste, but biogenic amines often present in fermented meat products have also triggered concerns about their safety. Biogenic amines are a class of bioactive, low-molecular nitrogen-containing organic compounds, which in the right dose range can help human growth and enhance metabolism, but excess biogenic amines can lead to adverse effects such as allergy, diarrhoea, teratogenicity and even death. This paper reviews three mechanisms by which Staphylococcus reduces biogenic amines in fermented meat: oxidative amine reduction by biogenic amine oxidase, production of staphylococcin by the strain, and synergistic effects with other strains. The amine-lowering effect of Staphylococcus will be useful for the prevention, control and elimination of biogenic amines in food products.