1. Risks Associated with Fish and Seafood
- Author
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Sailaja Chintagari, Marlene Janes, Ravi Jadeja, Nicole Hazard, and Genevieve Edwards
- Subjects
0301 basic medicine ,Microbiology (medical) ,Risk ,General Immunology and Microbiology ,Ecology ,Physiology ,business.industry ,Food Handling ,030106 microbiology ,Food spoilage ,Cell Biology ,Shelf life ,Fishery ,Foodborne Diseases ,03 medical and health sciences ,030104 developmental biology ,Infectious Diseases ,Fresh fish ,Aquaculture ,Seafood ,Genetics ,%22">Fish ,Animals ,Humans ,Business - Abstract
Fresh fish and seafood are highly perishable, and microbiological spoilage is one of the important factors that limit their shelf life and safety. Fresh seafood can be contaminated at any point from rearing or harvesting to processing to transport or due to cross-contamination by consumer mishandling at home. With the increase in the demand for fish and seafood, aquaculture production is increasing, which could lead to new risks that will need to be addressed in the future to control foodborne pathogens.
- Published
- 2017