Phytocontrol extends it’s research on biogenic amines

Phytocontrol completes its offering of contaminant analysis with the development of a research method for biogenic amines covering the group of products called “solids” such as wine, fish milk, cooked meats, meat…

Biogenic amines are produced by all living cells so they are essential for the function of the organisme (neurotransmitters, regulation of blood pressure, defence mechanisms…).

Biogenic amines are present naturally in food but because of their properties, they can bring on headaches, nausea, rashes, among others, in sensitive people. Some such as putrescine and cadaverine may have an unpleasant smell. They are also used as an indicator of hygiene, such as histamine in fish. Histamine is the most controlled compound, especially in wines and fish.

To meet the demands of its customers, the Phytocontrol laboratory is able to analyse and quantify the main biogenic amines (cadaverine, histamine, phenylethylamine, putrescine, serotonin, tryptamine, tyramine) by liquid chromatography coupled with a mass spectrometer in milk, fish, delicatessen or alcoholic beverages.

For all technical, pricing and/or regulatory information, please do not hesitate to contact us.