Electrochemical biosensors based on diamine oxidase (DAO) conjugated to magnetic beads (MBs) were developed for the detection of histamine (Hist), putrescine (Put) and cadaverine (Cad), the most relevant biogenic amines (BAs) related to food safety and quality. DAO-MBs were immobilised on Co(II)-phthalocyanine/carbon and Prussian Blue/carbon electrodes to obtain mono-enzymatic biosensors, and on Os-wired HRP-modified carbon electrodes to obtain bi-enzymatic biosensors. The three sensor have low working potentials (+0.4 V, −0.1 V and −0.05 V vs Ag/AgCl, respectively), a linear range of two orders of magnitude (from 0.01 to 1 mM BA), good reproducibility (variability lower than 10 %), high repeatability (up to 8 consecutive measurements), limits of detection in the µM concentration range for Hist and in the sub-µM concentration range for Put and Cad, and no response from possible interfering compounds. The DAO-MB conjugates display excellent long-term stability (at least 3 months). The biosensor has been applied to the determination of BAs in spiked and naturally-spoiled fish, demonstrating its suitability both as screening tool and for BAs quantification. The use of MBs as supports for enzyme immobilisation is advantageous because the resulting biosensors are simple, fast, stable, affordable, and can be integrated into array platforms. This makes them suitable for high-throughput analysis of BAs in the food industry.

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