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Laboratorial tests PDF Print E-mail
Tuesday, 19 July 2011 13:59

Consists of checking the health and environmental contaminants and veterinary residues in food of aquatic origin, for the domestic and export markets.

The laboratories have a role in supporting the Fish Inspection System in the process of certification of fisheries products and provide services to industry in order to provide data for monitoring their systems of self-control.

The INIP has five laboratories located in Maputo, Beira, Quelimane, Nacala and Angoche. The fish inspection labs perform sensory, chemical and microbiological analysis. These can be performed both in aquatic products and other food and water.

1.1.     Sensory analysis
The physical and sensory changes such as appearance, color, smell, texture and flavor have been determined based on Codex standards for sensory evaluation of fishery products.

1.2.     Chemical analysis

In order to determine the quality of the fish from the chemical standpoint analysis have been made for the determination of food additives and determination of food additives and determination of the freshness of fish products, including:

  • Determination of sulphites,
  • Determination of total volatile bases,
  • Determination of pH,
  • Analysis of residues of environmental contaminants in matrices of aquatic food and water for consumption in particular mercury, cadmium and lead.

1.3.     Microbiological analysis
Using internationally recognized methods and validated, the Fish Inspection Laboratories have conducted microbiological testing to assess the level of hygiene in processing plants and the quality of fishery products from the standpoint of microbial contamination.

The main tests carried out are:

  • Total coliforms,
  • Fecal coliforms,
  • Staphilococcus  aureus,
  • Escherichia Coli,
  • Salmonella spp,
  • Vibrio cholerae;
  • Vibrio parhaemolyticus.


1.4.     Other activities

  • Support the Competent Authority on regular programs of the Fish Inspection,
  • Support the public institutions on training activities of secondary and higher education,
  • Guidance on sampling, collection and shipment of samples,
  • Information on the maximum allowable limits on environment contaminants in foods of aquatic origin.