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.
Asia Pacific is known for its great food and it plays a prominent role in the life and culture of Asian people. But fast urbanization, rapid population growth and changing environmental conditions have triggered the emergence of new food safety threats. How can we improve food safety without compromising the taste?
DKSH provides a range of instrumentation and solutions to ensure customers can focus on their core business of manufacturing safe and high-quality food products. Our team do the rest for you, ensuring that you meet food safety quality, authenticity and adulteration requirements in your laboratories and manufacturing.
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
Workflow
Discover our solutions to support food producers ensure the safety and quality of their food.
