MARINE INSTITUTE USES INNOVATIVE TECHNOLOGIES IN ENHANCING SEAFOOD SAFETY

Marine Institute uses innovative technologies in enhancing seafood safety. This week, as part of the Marine Institute’s Science Week celebration, four laboratory professionals reveal how their daily work ensures Irish seafood remains among the safest available worldwide.

Throughout November, the Marine Institute’s ‘Ocean of Careers’ video series will showcase the diverse careers that support Ireland’s marine environment and blue economy. Aligned with Science Week’s national theme “Then. Today. Tomorrow,” the campaign will also explore how marine science has evolved.

Then, Today, Tomorrow

Irish seafood is recognised globally for quality and safety. Behind every oyster and mussel lies rigorous scientific testing which ensures they remain among the safest on the international market.

Ireland’s approach to seafood safety is proactive. In the early 2000s, Ireland established a robust seafood safety programme, with the Marine Institute becoming the National Reference Laboratory for testing shellfish and fish. Regular sampling detects contaminants like biotoxins, veterinary residues, and diseases before products reach consumers.

There are over 100 production areas in Ireland which are licensed to farm and harvest mussels, pacific and native oysters, clams, cockles, razor clams and scallops. The Marine Institute carries out a national testing programme to ensure that all shellfish are safe before being placed on the market for human consumption. This involves testing shellfish for regulated marine toxins and analysing seawater for the presence of toxin producing phytoplankton.

Scientists at the Marine Institute also monitor shellfish, farmed finfish and fish landed at Irish ports to ensure concentrations of environmental contaminants do not pose a risk to human health, and do not exceed maximum levels set out in various EU Directives.

The Marine Institute works in cooperation with the Sea Fisheries Protection Authority, Food Safety Authority of Ireland, along with other agencies and industry to ensure Irish seafood products are of the highest quality and meet food safety standards.

Looking ahead, new technologies such as underwater drones and automated sensors can help improve monitoring of phytoplankton species. Predictive computer models may also help to provide earlier, and more accurate warnings of harmful algal bloom (HAB) events. These blooms, which can originate offshore can move into coastal areas and impact aquaculture operations and ecosystems. An Imaging Flow Cytobot was deployed on the RV Tom Crean in 2024, which can enhance detection of HAB events occurring offshore, which would enable advanced warnings to be issued to shellfish producers.

Monitoring for harmful algae

Samuel York Alcalde examines water samples from shellfish farms to identify potentially harmful algae species. After studying Biology and Marine Environment, Samuel joined the Marine Institute’s Phytoplankton Unit.

“My daily work involves preparing water samples and looking at them under the microscope to identify toxic species that could affect shellfish safety. Each sample tells a unique story about the marine environment it came from,” Samuel explains.

“What I enjoy most is the continuous learning. Over time, you recognise patterns and know which species appear in specific locations. Knowing our work helps ensure Irish seafood is safe is rewarding.”

Using new technology

Felix Sproll, a Scientific and Technical Officer, uses advanced equipment to monitor harmful algae. His love of the sea began with fishing and snorkelling, leading him to study Marine Science at the University of Galway.

“I analyse water samples from around Ireland’s coast to identify toxic algae species. This helps ensure our shellfish, like oysters and mussels, are safe to eat,” Felix says.

“We’re using underwater drones, automated sensors, and imaging equipment to better understand and predict harmful algal blooms in Irish waters.” These tools will eventually enable scientists to detect and mitigate potential issues in advance.

Testing for chemical pollution

Bolaji Ojofeitimi tests seafood for environmental contaminants. Her interest in chemistry started at age seven and led to university studies in Chemical and Pharmaceutical Science, followed by a Master’s in Analytical Chemistry.

“My daily work involves testing shellfish and fish for pollutants like petroleum and dioxins, helping Ireland meet environmental standards. The process requires precision and specialised equipment,” Bolaji explains.

“What I enjoy most is the extraction phase with elaborate glassware. When I see luminous green liquid boiling in my fume hood, I feel like part scientist, part alchemist. That sense of wonder I first felt as a curious seven-year-old has never left me.”

Maintaining high standards

Navdeep Kaur, Senior Laboratory Analyst and Technical Manager, oversees laboratory operations. After studying Chemistry, Navdeep was drawn to how it offers practical solutions to challenges like sustainability and climate change.

“My work involves managing our labs and team, implementing quality systems, calibrating equipment, and ensuring safety procedures are followed. I review data and co-ordinate laboratory and field activities,” Navdeep describes.

“What I enjoy most is balancing technical expertise with leadership. Most importantly, my work matters to people, the community, and the planet, providing accurate data that supports environmental and food safety decisions.”

This was Week 3 of the Marine Institute’s four-week ‘Oceans of Careers’ series celebrating Science Week 2025. Next week explores ‘Ocean Leaders: Building Futures.’

View the ‘Oceans of Careers’ videos on the Marine Institute’s social media channels: LinkedIn @MarineInstitute, Instagram @marineinstituteireland, Facebook @marineinstituteireland, X @MarineInst and YouTube @marineinstituteIRL.

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