Biogenic amine analysis

Campaign offer

Order in February
and get €600 discount

This February we are offering a discount of €600 on biogenic amine production test per strain for mesophilic (growing +30 - +37 °C) aerobic/ facultatively anaerobic bacteria growing on one of the following media: TSA, NA, MRS. Biogenic amine production of the strain is induced prior the analysis of histamine, tyramine, putrescine, cadaverine and phenylethylamine with chromatographic method.

Samples: 2 units of microbial strain(s) as freeze-dried, cryo-stock, agar slant or on agar plate. The test strain must arrive to Biosafe at latest 2.4.2026
Schedule: Sample preparation and analyses on April and the report ready for client’s review on June 12th.

Order here and save

Biogenic amines (BA) are derivatives of amino acids and form during fermentation such as cheese ripening or wine fermentation and during the microbial decomposition of protein rich foods such as fish. These biogenic amines include histamine, tyramine, cadaverine, putrecine, and related metabolites. They may cause adverse effects and are involved in several pathogenic syndromes.

The most dangerous BAs, histamine and tyramine, are most often found in fish like tuna, sardines, anchovies or cheese, and can lead to “scombroid fish poisoning” and “cheese reaction” respectively. Food BA content has been linked to the poor hygiene of non-fermented foods, but the potential to produce BAs is widespread in gram-negative and gram-positive bacteria, including strains used as starter cultures.

Although there is no specific legislation concerning BAs, the General Food Law sets the responsibility of food safety to business operators in the food chain. Therefore, the characterisation of the microorganisms used in the food chain should be commissioned by the makers of the products, and they should assess the risk of BAs too with microbial testing.