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.

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Seafood

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.

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GENE-UP^®

Automated Pathogen Detection

Our real-time PCR solution simplifies workflows, decreases cross-contamination risks, and gives you rapid results that speed up critical manufacturing decisions.

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VIDAS^® KUBE™ Automated Food Pathogens Detection

EASY AUTOMATED FOOD PATHOGEN DETECTION

VIDAS® KUBE™’s adaptable automation helps your lab to be more productive, more accurate, and at the forefront of innovation—all-in-one simplifed platform.

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GENE-UP^® QUANT Salmonella

True Quantification

GENE-UP® QUANT Salmonella brings efficiency and ease with accurate quantification of Salmonella. With no incubation or enrichment required, you get reliable results with true quantification for informed and efficient intervention decisions.

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GENE-UP^® CAMPYLOBACTER

GENE-UP® CAMPYLOBACTER is a real-time PCR-based solution that delivers results in under an hour and is AOAC validated for a variety of enrichment medias.

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TEMPO^® Quality Indicator Solution

Automated Quality Indicator Solution

TEMPO® is a fully automated enumeration system that tests quality indicators in food products and environmental samples within your laboratory.

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Related Content

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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