The Mericq Lab
Backed by our expertise and more than 60 years of experience in the seafood industry, we chose to go even further by creating our own quality control laboratory. A tool we consider essential to uphold high standards and deliver to our clients with complete confidence.
A strategic decision that speaks volumes, especially given the challenges and demands of ultra-fresh products. Our lab enables us to guarantee the freshness of the products that end up on consumers’ tables.
We are fully aware that our clients’ image and success are at stake, so we will continue investing in this tool and adopting the most innovative technologies and practices.
Strict coordination
of the entire Mericq network
Our Lab teams carry out over 600 tests per month. They coordinate quality processes and rely on a network of quality contacts across all Mericq sites.
A dedicated team provides training and ensures the latest regulations are properly applied throughout the process : product reception, handling, processing, filleting, packaging, cooking, …
Internal audits are also carried out : each Mericq site sends samples to the Lab to have its stock checked.
Systematic quality inspection
Upon delivery, each batch undergoes inspection according to a strict control plan : assessment of freshness, presentation, presence of parasites, packaging, labelling, glazing, product temperature …
Our in-house laboratory enables us to test products at the slightest doubt, whether for microbiological, chemical or organoleptic analysis.
A lab designed to COFRAC standards
The laboratory was designed in accordance with COFRAC criteria
- Air treatment with filtration system and negative pressure inside the lab
- Pass-through hatch for samples
- Forward-flow design
- Two separate zones for microbiological testing : one for safety criteria, one for pathogen detection
- Use of laminar flow hoods and a level 2 microbiological safety cabinet
Analyses Microbiological,
chemical and organoleptic
Three types of analysis are carried out at the Lab:
- Microbiological analyses : all conducted in-house. They are used to quickly detect possible pathogens (Salmonella, Listeria, E. Coli in live shellfish). Our teams identify hygiene or process quality indicators (total flora, lactic flora, coliforms, coliforms, enterobacteria, staphylococci, yeasts and molds, Bacillus…). The effectiveness of our cleaning and disinfecting procedures is constantly challenged via contact agar plates. Microbiological quality of process water, ice and tanks is also monitored using precise methodologies.
- Chemical analyses : including TVB-N to assess freshness, moisture/protein ratio to detect added water, histamine, sulfites and pH to ensure product stability.
- Organoleptic analyses : product tastings (taste, smell, appearance, texture). These analyses are essential to confirm product compliance. A panel of tasters is trained and assessed every two years.
To validate the accuracy and reliability of our procedures and analysts, our teams take part in inter-laboratory comparison tests twice a year for all microbiological markers and twice a year for histamine.
New services to support our clients
The Lab has enabled us to develop new services for our clients. We can provide personalized quality support by:
- conducting analyses based on their own control plans,
- assisting them following inspections by health authorities. We can, for example, carry out additional or counter-analyses,
- supporting them during veterinary inspections.
