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Fish & Crustaceans

Fish and crustaceans are one of the primary sources of protein for many people and are highly demanded products by consumers. However, raw seafood such as sushi, smoked fish or partially cooked shrimps or prawns may contain pathogens, antibiotics or toxins. Identifying critical risks (SalmonellaListeria and Vibrio) through a Hazard Analysis Critical Control Point (HACCP) system, whether linked to the environment, equipment, processes, products or personnel, is essential. 

Fish & Crustaceans

Monitoring procedures, with approved methods in place, enable more control, prevent recalls and protect your brand image and company reputation. bioMérieux provides the expertise required to implement the appropriate testing methods to streamline this process and ensure fresh, safe products reaching your consumers.

Product List

  • API® 

    Manual Microbial Identification

    API® makes microbial identification simple and reliable. Combining a standardized method with an extensive and robust digital microbial ID knowledge base, API® can easily be implemented into any microbiology laboratory.
  • Culture Media    

    Comprehensive Control

    Reliable culture media solutions safeguard food products from contamination, making them an integral part of your laboratory’s daily quality control testing.

    Automated Sample Dilution

    The DILUMAT® dilution system is designed to ensure accurate dilutions and reduce contamination risks, standardizing your sample preparation and evolving with your needs.
  • Environmental Monitoring E-Learning

    Through this training, master your program on Environmental Monitoring (EM) for pathogens, it includes:

    -What is environmental monitoring, and why is it important?

    - What does a food company need to consider when developing an environmental monitoring strategy and plan for pathogens?

    - How does a food company implement an environmental monitoring plan at their site?