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Seafood is a vital source of food and protein for consumers around the world. It is available in the market in various forms; from fishes and crustaceans to processed seafood like frozen, smoked, canned, dried and surimi.

To ensure the safety of these fishery products, it is essential that Good Manufacturing Practice (GMP) and Hazard Analysis and Critical Control Point (HACCP) systems are in place to ensure that products meet food safety, quality and legal requirements. These systems help to prevent the growth of harmful pathogens like salmonella, listeria or vibrio bacteria.

Manufacturers also need to have the appropriate rapid and precise seafood testing systems to ensure the safe, secure and timely release of perishable products to keep consumers safe.

Related bacteria 

Foodborne pathogens often associated with seafood products and seafood processing plant environments include vibrio vulnificus, vibrio parahaemolyticus, salmonella spp and listeria monocytogenes.

Salmonella spp

Listeria monocytogenes

Vibrio

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