The Seafood Industry
Certified Laboratories, Inc. is a leader in the area of Food and Drug Administration (FDA) related seafood analyses and is recognized by every FDA District in the country.
Certified Laboratories can handle any type of analysis required by the FDA on your merchandise.
Microbiological
Originally, the FDA was concerned with the presence of Salmonella in cooked and raw seafood. Certified Laboratories has been performing FDA accepted Salmonella since the beginning of the FDA Import Detention Program. Other areas of concern are Staphylococcus aureus and Escherichia coli, but once again, you can be assured that we are using the most up to date methods available. Certified Laboratories prides itself on its rapid turnaround time, which is so important to the seafood community. We welcome the opportunity to work with you on your next project.
Organoleptic
A major concern the FDA has with seafood is product decomposition. A shipment may have been held too long prior to freezing or refrigerating and the product may have begun to spoil. Cooking will sometimes hide this condition. Our trained organoleptic analysts, using a scoring system established by the FDA, can tell you whether your shipment will pass FDA standards. Certified Laboratories, Inc. has on its staff trained organoleptic specialists who are accepted nationally by the FDA. We can help you clear shipments that have been automatically detained (e.g. shrimp, lobster tails, and various finfish). In addition, Certified Laboratories’ organoleptic experts can provide Quality Control workshops to foreign shippers who have had issues meeting the strict FDA decomposition standards.
Other
Certified Laboratories can economically grade your product using official governmental agency methods. This will aid in assuring quality prior to shipping. Certified Laboratories is an expert at handling all FDA paperwork, including Detention Without Physical Examination, and retesting under FDA766 applications. Our many years of working with the FDA has allowed us to establish good working relationships with key FDA personnel. We will make all submissions to the FDA, and will keep you informed of the status of your sample while it is in the laboratory.
Sanitation
The presence of extraneous matter (Filth) in seafood has long been a major concern of the FDA. “Filth” can best be described as the extraneous matters left behind by contaminants of the product. These include whole insects and fragments, excreta, rat and mouse hairs, and feather barbules. Certain countries are on automatic detention because of this problem, and the FDA routinely monitors shipments of seafood (particularly shrimp) from all exporting countries. Certified Laboratories is recognized as experts in this field, having on its staff a former FDA analyst who is recognized nationwide as an expert in this area. Certified Laboratories stays current with changing FDA methodology and Defect Action Levels (DAL’s) enabling us to tell you quickly and accurately whether or not your shipment will pass the rigid FDA standards established for “Filth”.
Chemical
Improper use of unapproved veterinary drugs (antibiotics or chemotherapeutics) and the misuse of FDA approved new drugs in aquaculture species, including imported and domestic fish and fishery products, is a concern, due to the significant safety impact on consumers. The Federal Food and Drug Act and FDA regulations require testing of drug residues in samples of aquaculture seafood products and processed crabmeat. Certified Laboratories covers the analytical requirements of all types of drug residues and offers our clients comprehensive capabilities to meet regulatory requirements. Chemicals are sometimes added as preservatives in seafood. FDA has set limits for all of these preservatives. Of particular interest is sulfites and we have a full staff of chemists with the methodology and equipment to perform the analysis. Mercury testing in fresh and frozen swordfish and additives in tuna is a major concern, and we pride ourselves on our rapid turnaround time. Decomposition in cooked seafood cannot always be detected organoleptically, and with this in mind, we offer testing of seafood for indole and histamine levels (chemical indices of decomposition). With a new awareness of an environmentally safe food supply on the public’s mind, you can get a real edge on your competition by ensuring that your product meets these governmental standards.
