Determination of Biogenic Amines (Histamine)

Biogenic amines, which are compounds formed as a result of decarboxylation of amino acids or amination and transamination of aldehydes and ketones, cause health problems when they are taken over a certain dose through foods. In high doses, it can also cause death. For this reason, it is important to detect the presence of biogenic amines, especially in terms of human health and food quality.

Biogenic amine compounds can also be formed as a result of fermentation in fermented products such as yogurt, tarhana, sausage, kefir, boza. Therefore, the quantity of harmful compounds formed during fermentation is important. Biogenic Amine Determination is mostly carried out in meat products and general fermented products.

Biogenic amines are components that have important contributions to the development of taste in foods. Biogenic amines are mostly formed in protein-rich foods and fermented foods. As it is of great importance in terms of food safety and food spoilage, "Determination of Biogenic Amines (Histamine)" is carried out in accredited and authorized Food Analysis Laboratories.

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