Services - Seafood Decomposition

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Members of our staff are also trained in seafood decomposition analysis by Organoleptic (sensory evaluation). When necessary, our Chemistry Department can confirm the presence of decomposition indicators, such as Histamine, Indole, cadaverine, putrescine and Ammonia. Chemical analysis may be indicated when the product is cooked or seasoned, making Organoleptic evaluation alone inconclusive.

The consumer problem most frequently encountered with seafood is decomposition that affects quality and fitness. This situation derives from the high perishability of seafood. Decomposition is due to poor handling practices, particularly temperature abuse, somewhere in the system and is therefore usually preventable.

Many of the regulatory actions taken against seafood offered for entry into the United States as imports are for decomposition, although problems also occur with domestic products.