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Seafood

Seafood is one of the categories of products with the shortest shelf life. This means that delivering consistently reliable products is the top priority to ensure customer safety and product reputation.
Developing and maintaining an effective and efficient HACCP (hazard analysis and critical control point) program is critical for protecting public safety, and for maximizing both productivity and shelf life. 

Seafood Testing

bioMérieux provides a comprehensive range of pathogen detection systems that ensure quality, risk management, and come in cost-effective and flexible solutions. With bioMérieux's products, you can ensure that your customers and brand are protected, as well as having an optimized supply chain.

Solutions

  • Culture Media

    Comprehensive Control

    Reliable culture media solutions safeguard food products from contamination, making them an essential part of your laboratory’s daily quality control testing while delivering high efficiency and reliability.

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  • D-COUNT® Rapid Microbial Detection

    Ultra Rapid Microbial Detection

    D‑COUNT® is an advanced analysis solution for the rapid detection of microorganisms, providing a faster method to release products while protecting brand quality and improving manufacturing profitability.

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  • DILUMAT®

    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.

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  • Dehydrated Culture Media for the Food Industry

    FLEXIBILITY AND OPTIMAL PERFORMANCE

    bioMérieux's Dehydrated Culture Media are specially formulated to offer optimal performance in various microbiological testing contexts and meet the specific requirements of the food industry.

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  • GENE-UP® Pathogenic E. coli

    Unrivaled Accuracy

    GENE-UP® Pathogenic E. coli (PEC) is a real-time PCR solution designed for the accurate, reliable, and easy-to-use detection of major pathogenic E. coli strains, through a simplified workflow and optimized target design.

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  • MASTERCLAVE® Media Preparator

    Broth and Culture Media Preparation

    MASTERCLAVE® is an automated culture media preparation system that improves your laboratory workflow, from media to sample preparation. 

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  • PMi™

    Systems for more efficient tube, bottle and plate filling

    The PMi™ (High Precision Peristaltic Dispenser) brings greater efficiency and precision to your culture media preparation. You can fill tubes, bottles or plates manually with PMi™. 

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  • Pathogen & Spoiler Environmental Monitoring E-Learning Course

    Our interactive E-Learning course is designed to elevate your team's proficiency and align their understanding of pathogen Environmental Monitoring practices.

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  • Pathogen Genomics APP

    From Genome to Action

    The PATHOGEN GENOMICS APP is a powerful new tool for pathogen investigations, providing Whole Genome Sequencing identification and clustering to streamline analysis. Genomics are changing the way food manufacturers manage quality control issues, leading to an efficient use of their budget and significant savings on non-quality cost.

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Related Content

Salmonella Infection, Prevention, and Control

Salmonella bacteria can cause severe foodborne illness. Learn more about Salmonella infection, prevention, and control in the food industry.
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CASE STUDY

Augmented Diagnostics with Pathogen Mapping for better understanding of Listeria monocytogenes contaminations in the salmon production.

A ready-to-eat salmon producer was recurrently encountering Listeria monocytogenes. Listeria monocytogenes is a common contaminant in salmon. Testing for this contaminant is especially crucial for smoked salmon as it is a ready-to-eat food. bioMérieux performed Pathogen Mapping, a Whole Genome Sequencing solution (WGS) for strain typing and better understanding of pathogen contaminations

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WEBINAR REPLAY

Salmonella Isolation From Processed Seafood

SALMONELLA IN RAW FISH FILLETS: WHY DO WE NOT CONSIDER IT A FOOD SAFETY HAZARD? Salmonella is routinely considered a potential food safety hazard in farmed prawns/shrimps but not for farmed fish. Contaminated whole fish and processed portions can cross-contaminate equipment and premises even when the end product will be cooked prior to consumption. Now, more fish species are being used in minimally “processed” recipes (e.g. ceviche & poke) beyond traditional sashimi species.
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