Physico-chemistry of Fishery and Aquaculture Products (PCPPA) unit of the Laboratory for Food Safety

Boulogne-sur-Mer site

Head of Unit: Guillaume Duflos    

The Physico-chemistry of Fishery and Aquaculture Products (PCPPA) unit is dedicated to two themes. The first involves histamine risks (related to the consumption of foods containing high levels of histamine) and the second deals with microplastics in seafood products.

Reference activities

The unit has a National Reference Laboratory (NRL) mandate for histamine in fishery products. It works to improve and harmonise analytical methods for the identification and quantification of biogenic amines, including histamine, in these products.

Research activities

The unit participates in research activities that further knowledge on the production of biogenic amines in products, by studying potentiating factors for biogenic amines, i.e. factors that increase the effects of histamine, and investigating the resistance of histamine to various product preparation processes.

The unit also evaluates the contamination of seafood products by microplastics by studying both the prevalence of these microplastics and the contaminants they can contain and transfer.

The Physico-chemistry unit carries out its work in synergy with the Biochemistry of Aquatic Products contracted unit in partnership with the University of the Littoral-Côte d’Opale, to meet common objectives. The unit’s activities dealing with chemical contaminants in aquatic products can be conducted in synergy and in conjunction with the chemical contaminant units of the laboratory's Maisons-Alfort site.