Fish & Fishery Products
- Microbiological Analysis: Identifying harmful bacteria such as Salmonella, Listeria, and Vibrio species.
- Heavy Metal Detection: Testing for mercury, lead, and cadmium contamination.
- Histamine: Evaluating histamine levels in scombroid fish species to prevent food poisoning.
- Pesticide and Antibiotic Residue Analysis: Ensuring compliance with safety regulations.
- Nutritional Composition Analysis: Determining protein, fat, and moisture content.
Prawn & Prawn Products
- Pathogen Detection: Screening for E. coli, Vibrio, and other harmful microbes.
- Chemical Contaminant Analysis: Checking for traces of preservatives and processing chemicals.
- Allergen: Detecting allergens that may pose health risks to consumers.
- Shelf-Life Study: Assessing product freshness over time to ensure quality.
- Toxin Screening: Identifying any harmful substances affecting consumer safety.
Shrimps
- Antibiotic Residue: Ensuring shrimp products are free from banned antibiotics such as chloramphenicol and nitrofurans.
- Microbial Analysis: Checking for bacterial contamination to prevent foodborne illnesses.
- Heavy Metal Screening: Monitoring levels of arsenic, lead, and mercury.
- Freshness & Decomposition Analysis: Evaluating quality through biochemical testing.
- Parasitic Examination: Identifying parasites that may affect food safety.
Parameters
- Bacillus cereus
- Clostridium perfringens
- Coliform (ISO/BAM Method)
- Enterobacteriaceae
- Escherichia coli (ISO/BAM Method)
- Faecal coliform (ISO/BAM Method)
- Faecal streptococci
- Listeria monocytogenes (ISO/BAM Method)
- Mesophilic Lactic acid Bacteria
- Salmonella (ISO/BAM Method)
- Shigella
- Staphylococcus aureus (ISO/BAM Method)
- Total Plate Count (ISO/BAM Method)
- Vibrio alginolyticus
- Vibrio cholerae (ISO/BAM Method)
- Vibrio parahaemolyticus (ISO/BAM Method)
- Vibrio vulnificus
- Yeast & Mould