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INDUSTRY-LEADING DIAGNOSTIC SOLUTIONS

Seafood

With such a short shelf life, you need traceable results faster than ever with seafood products.

Seafood Testing

With automated pathogen-detection, quality indicator, and virus-risk management solutions, we can provide accurate and fast results, enabling earlier product release so you can protect your consumers, your brand integrity, and your supply chain.  

With intuitive, simplified workflow, rapid results, and unrivaled specificity, our industry-leading diagnostic solutions will give you peace of mind to identify issues efficiently. 

Product List

  • VITEK® 2 COMPACT

    Your Solution for Automated Microbial Identification

    The VITEK® 2 Compact system offers quality control testing solutions for fast and accurate microbial identification. With technology that includes an extensive and robust identification database, rapid results, and minimal training time, it will streamline laboratory workflow for increased productivity.
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  • VITEK® MS PRIME MALDI-TOF Mass Spectrometry System

    Superior Workflow. Prime Results.

    The VITEK® MS PRIME is an innovative MALDI-TOF mass spectrometry system that takes your automated identification experience to the next level.
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  • eGENE-UP® Lysis and RNA/DNA Purification

    Keep your customers safe

    The eGENE-UP® system enables high-quality Lysis and RNA/DNA purification to enhance the detection of foodborne pathogens across a wide array of targets.
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Resources

ENTEROPATHOGENIC VIBRIOS: A GROWING WORLDWIDE PUBLIC HEALTH RISK ASSOCIATED WITH SEAFOOD PRODUCTS

Members of the genus Vibrio are Gram-negative mobile rods, usually producing oxidase and catalase. Over 100 Vibrio species have been described and around a dozen of these have been demonstrated to cause infections in humans (Codex, 2010; Hartnell et al., 2019). The species most associated with foodborne infections include V. parahaemolyticus, V. vulnificus and V. cholerae (FDA-2012).

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CAMPYLOBACTER: A LEADING FOODBORNE PATHOGEN

Campylobacter species are widely distributed in most warm-blooded animals. They are prevalent in food animals such as poultry, cattle, pigs, sheep and ostriches; and in pets, including cats and dogs2. The bacteria have also been found in shellfish. Campylobacter has a low infective dose (less than 500), which means that coming into contact with a few bacteria can cause illness. Patients infected with Campylobacter may experience mild to severe illness. 

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SALMONELLA: A HARDY FOODBORNE PATHOGENIC BACTERIA

Salmonella is a genus of gram negative bacilli belonging to the Enterobacteriaceae family and composed of 2 species, Salmonella bongori and Salmonella enterica. Salmonella is one of the main causes of diarrhoeal diseases and foodborne illnesses. It can be present in animals and food materials and is robust in that it can survive several weeks in a dry environment and several months in water.

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