Seafood is an essential component of diets across many regions of the world, often serving as a primary source of animal protein. With increasing awareness of healthy eating habits, more consumers are turning to fish and shellfish as alternatives to red meat. However, seafood can also pose health risks if contaminated or improperly processed. Pathogenic microorganisms, toxins, and environmental pollutants are among the major concerns, especially as seafood processing—despite its technological advancement—remains susceptible to food safety challenges.

At SIMA LABS, we offer a comprehensive range of seafood testing services aimed at ensuring the safety, authenticity, and regulatory compliance of fish and aquaculture products. Our capabilities include microbiological testing, detection of heavy metals and antibiotic residues, and DNA-based species identification to prevent mislabeling and food fraud. We understand the importance of implementing robust quality assurance systems at every stage of seafood production, from catch to consumer. By providing accurate and reliable analyses, SIMA LABS supports seafood exporters and processors in meeting global food safety standards and delivering high-quality, contaminant-free products to the market.

• Physical & Chemical Analysis (histamine, moisture, % by wt., fat, % by wt., protein, % by wt., pH, smell (absence of acidic, putrefying smell), appearance (black, green, grey spots, flaky, slimy layer), taste (marine, sweet, bitter), texture (chewy, soft, tough, fat, rubbery))
• Minerals (zinc)
• Mycotoxins (total aflatoxin, aflatoxin B1, aflatoxin B2, etc.
• Heavy metal residues (lead, tin, arsenic, copper, cadmium, etc.)
• Fatty acid profile (SFA, MUFA, and PUFA) & Trans fatty acids
• Naturally Occurring Toxic Substances (Agaric acid, Hydrocyanic acid, Hypercine, and Safrole)
• Melamine
• Additives (brilliant blue FCF, carmoisine, fast green FCF, EPA, DHA, sterols, etc.)
• Pesticide Residues
• Antibiotics Residues
• Shelf life Testing
• Microbiological parameters (total plate count, total coliform count, yeast and mould count, salmonella and shigella, E. coli, etc.)
• Molecular Testing
• Allergens (celery, mollusc, milk, egg, fish, etc.)
• GMO Testing
• Test for active Components (Qualitative)
• Particle size analysis
• ETO and ECH Testing
• MCPDs and GE Testing
• Food Application and recipe engineering
• Radioactive residues
• Steroids and Hormone Testing
• Sensory Evaluation
• Dioxins, PCBs, PAHs & Furans