Biogenic Amines in Feed and Food

Biogenic amines are organic nitrogen-containing compounds formed primarily through the microbial decarboxylation of amino acids. This process occurs when microorganisms break down proteins in raw materials, particularly under conditions where temperature, moisture or storage conditions allow microbial growth.
Biogenic amines may accumulate in a variety of food and feed products, especially those containing high levels of protein. Their formation is often associated with the deterioration of raw materials and can therefore serve as an indicator of product freshness, microbial activity or spoilage.
In feed and food production systems, monitoring biogenic amines can provide valuable information about raw material quality and storage conditions.

Biogenic amines most commonly develop in protein-rich materials where microbial activity can occur during storage, handling or processing. Fish-derived ingredients and animal protein by-products are particularly susceptible because of their high amino acid content.
Biogenic amines are therefore frequently monitored in:
‣ Fishmeal
‣ Animal protein by-products
‣ Poultry by-product meal (PBY)
‣ Fermented protein ingredients
‣ Certain processed food products
Elevated amine levels may indicate prolonged storage, delayed processing of raw materials or unsuitable environmental conditions during transport and storage.

Several biogenic amines may form during protein degradation, but a number of compounds are particularly relevant for feed and food quality monitoring.
Histamine is one of the most widely recognised biogenic amines and is commonly associated with the spoilage of fish and fish-derived ingredients such as fishmeal. It is formed through the decarboxylation of the amino acid histidine and may accumulate rapidly when fish are improperly stored or processed.
Cadaverine and putrescine are strongly associated with protein decomposition. Cadaverine is formed from lysine, while putrescine originates from ornithine. These compounds often occur together in degraded protein materials and are commonly used as indicators of microbial spoilage.
Tyramine is produced through the breakdown of tyrosine and may occur in a variety of protein-containing materials. Although often associated with fermented foods, it may also develop in animal protein ingredients where microbial activity occurs.
The presence and relative concentrations of these amines can provide useful insight into the history and quality of protein-based raw materials.

High concentrations of biogenic amines are generally associated with microbial degradation of protein-rich materials. In feed ingredients such as fishmeal and animal by-product meals, elevated levels may indicate reduced freshness of raw materials or unsuitable storage conditions.
Certain biogenic amines may also contribute to adverse physiological effects when consumed at high levels. Histamine, for example, is associated with histamine toxicity in humans and can pose food safety concerns in fish and fish-derived products.
In animal nutrition, high levels of biogenic amines may negatively affect feed palatability and may contribute to digestive disturbances or reduced feed intake.

Laboratory analysis allows accurate detection and quantification of biogenic amines in feed and food matrices. Analytical testing provides objective data on ingredient quality and supports quality assurance programmes for protein-based raw materials.
Modern LC-MS/MS methods enable sensitive and reliable measurement of multiple biogenic amines within a single analytical run. This allows simultaneous monitoring of compounds such as histamine, cadaverine, putrescine and tyramine in feed ingredients including fishmeal and animal by-products.
Routine monitoring of biogenic amines provides valuable information on raw material quality, processing conditions and overall product integrity within feed and food supply chains.