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Bivalve Molluscs

Bivalve molluscs are promoted in many countries for their beneficial health effects and organizations around the world are creating Protected Designation of Origins for species such as mussels, oysters and scallops. But the consumption of raw or undercooked filter-feeding bivalve molluscs can cause illnesses due to the presence of microorganisms (including both viruses and bacteria).

Bivalve Molluscs

In many cases these microorganisms are introduced from fecal contamination of bivalves and their identification requires precise testing systems. We help producers bring peace-of-mind to their consumers by ensuring good manufacturing practices and clean production environments, while constantly monitoring the right quality indicators and testing for pathogens.

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.

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  • BIOBALL® Standardized Strains for Food Applications

    BIOBALL® delivers unprecented accuracy and precision, batch after batch.

    A small freeze dried water-soluble Certified Reference Material containing a precise number of viable micro-organisms for Quantitative Quality Control

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  • 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. 

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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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