 I've talked in the past about the biogenic amines, like spermine and cadaverine, that can be formed in decomposing tissues. But a new review on the human toxicological effects of these substances in our diet suggests that putrosine may have carcinogenic cancer-causing effects. Putrosine is a chemical compound of decay that contributes to the smell of putrifying flesh and the fissiota of certain vaginal infections, but it's found even in non-spoiled fish, meat, cheese, and fermented foods. Can't stay away from it, though, unless we know which foods have the most. Here's a dozen commonly eaten foods they tested. Beer, blue cheese, feta cheese, kimchi, miso, sauerkraut, sardines, sausage, soy sauce, tempeh, tuna, and wine. Which to think has the most? These were runner up, but the highest levels are found in tuna. To stay away from putrosine, we should stay away from canned fish. There's a recommendation that we should try to stick under 40 mg in a meal. So just a couple bites, a quarter of a serving of tuna, and we're over the limit, but it would take two servings of sausages or like 10 beers to approach the limit otherwise.