Seafood Residue Testing

Seafood histamine, sulfites, and marine biotoxins are three of the most common adulterants that pose significant safety concerns for marine products.

Around 40% of the seafood-related foodborne illnesses reported to the U.S. Centers for Disease Control and Prevention (CDC) are caused by histamine fish poisoning. This type of poisoning occurs when individuals consume fish that has not been refrigerated or preserved properly, leading the bacteria to generate toxins within the fish tissue with a significant amount of histidine. The symptoms of histamine poisoning resemble an allergic reaction, such as mild skin irritation, nausea, vomiting, and diarrhea.

Antioxidants such as sulfites are used as preservatives in various foods and beverages, including certain seafood products like shrimp, lobster, and related crustaceans to prevent melanosis (a.k.a "blackspot"). While sulfating agents are very beneficial to the seafood industry, some consumers are highly allergic to sulfite residues in food. For this reason, the US FDA regulations state that seafood containing sulfite residues of 10 ppm or more must be labeled as containing sulfites.

Marine biotoxins are produced by harmful algal blooms (HAB), that are unpredictable and can occur worldwide. In addition to seafood and shellfish contamination, they also pose a threat to both humans and wildlife populations. Due to the high demand for shellfish across the world, it is vital to test if shellfish are free from contamination as the toxins cannot be eliminated through cooking.

Certain types of microscopic algae, specifically phytoplankton, are naturally present in marine waters in safe numbers but can undergo periodic surges to harmful levels during algal blooms. Here are the most common diseases associated with marine biotoxins according to the Food and Agriculture Organization (FAO):