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OBJECTIVE: n-3 fatty acid consumption during pregnancy is recommended for optimal pregnancy outcomes and offspring health. We examined characteristics associated with self-reported fish or n-3 supplement intake. DESIGN: Pooled pregnancy cohort studies. SETTING: Cohorts participating in the Environmental influences on Child Health Outcomes (ECHO) consortium with births from 1999 to 2020. PARTICIPANTS: A total of 10 800 pregnant women in twenty-three cohorts with food frequency data on fish consumption; 12 646 from thirty-five cohorts with information on supplement use. RESULTS: Overall, 24·6 % reported consuming fish never or less than once per month, 40·1 % less than once a week, 22·1 % 1-2 times per week and 13·2 % more than twice per week. The relative risk (RR) of ever (v. never) consuming fish was higher in participants who were older (1·14, 95 % CI 1·10, 1·18 for 35-40 v.

Ensuring healthy and sustainable food systems in increasing social, economic, and ecological change is a key global priority to protect human and environmental health. Seafood is an essential component of these food systems and a critical source of nutrients, especially in coastal communities. However, despite rapid transformations in aquatic food systems, and our urgent need to understand them, there is a dearth of data connecting harvested food production to actualized food consumption. Many analyses suggest institutional, legal, or technological innovations to improve food systems, but few have analyzed the pathways through which people already gain access to nutritious food. Here, using a random forest model and cluster analysis of a nationally representative data set from Kiribati, we operationalize access theory to trace the flows of consumptive benefit in a fisheries-based food system. We demonstrate that the market access mechanism is the key mechanism mediating seafood access in Kiribati, but importantly, the highest seafood consumption households showed lower market access, pointing to the importance of non-market acquisition (e.g., home production and gifting). We reveal six distinct household strategies that employ different sets of access mechanisms to ensure high levels of local seafood consumption in different contexts. We demonstrate the impacts of these strategies on the composition of household seafoods consumed, stressing the need to support these existing successful strategies. Finally, we point to key policy and management insights (e.g., improved infrastructure, shifts in species management) that may be more effective in reinforcing these existing pathways than commonly proposed food system interventions.

A healthy ocean is essential for human health, and yet the links between the ocean and human health are often overlooked. By providing new medicines, technologies, energy, foods, recreation, and inspiration, the ocean has the potential to enhance human health and wellbeing. However, climate change, pollution, biodiversity loss, and inequity threaten both ocean and human health. Sustainable realisation of the oceans health benefits will require overcoming these challenges through equitable partnerships, enforcement of laws and treaties, robust monitoring, and use of metrics that assess both the oceans natural capital and human wellbeing. Achieving this will require an explicit focus on human rights, equity, sustainability, and social justice. In addition to highlighting the potential unique role of the healthcare sector, we offer science-based recommendations to protect both ocean health and human health, and we highlight the unique potential of the healthcare sector tolead this effort.

The global population consumes more seafood from aquaculture today than from capture fisheries and although the aquaculture industry continues to grow, both seafood sectors will continue to be important to the global food supply into the future. As farming continues to expand into ocean systems, understanding how wild populations and fisheries will interact with farms will be increasingly important to informing sustainable ocean planning and management. Using a spatially explicit population and fishing model we simulate several impacts from ocean aquaculture (i.e., aggregation, protection from fishing, and impacts on fitness) to evaluate the mechanisms underlying interactions between aquaculture, wild populations and fisheries. We find that aggregation of species to farms can increase the benefits of protection from fishing that a farm provides and can have greater impacts on more mobile species. Splitting total farm area into smaller farms can benefit fishery catches, whereas larger farms can provide greater ecological benefits through conservation of wild populations. Our results provide clear lessons on how to design and co-manage expanding ocean aquaculture along with wild capture ecosystem management to benefit fisheries or conservation objectives.

Maintaining seafood freshness is vital in the fisheries supply chain. The Quality Index Method (QIM), assessing sensory quality with higher scores indicating poorer quality, is widely used for raw seafood. Processed seafood variations, like gutted, filleted, frozen, cooked, or packed suggest modifications to QIM schemes over time. This review highlights current QIM schemes, emphasizing their consistent use across species, especially if researchers use the same process for evaluating and validating the QIM for each species under study. Standardizing this methodology globally is recommended for official inspection and quality control, ensuring its widespread applicability. [ABSTRACT FROM AUTHOR]

Background: The rate of male infertility has increased in the last decades. One factor that may improve sperm quality and testosterone is fish consumption, which supplies the organism with essential nutrients. Aim: To determine evidence of a relationship between the frequency of fish consumption and sperm quality. Methods: Seventy‐four healthy men, aged 25–45 years, were involved in this observational study. Semen quality was evaluated by spermogram analyses and testosterone was measured in blood. Volunteers were classified as low, moderate, and high fish consumption groups according to the replies indicated in a questionnaire they had to fill out. Results: The moderate fish consumption group showed better semen quality with all spermogram parameters in the reference range and the low fish consumption group manifested the worst semen quality with sperm morphology below the reference range. The low fish consumption group had lower testosterone levels (3.6 ± 0.9 vs. 4.3 ± 1.5; p = 0.04), decreased nonprogressive spermatozoa (11.9 ± 6.2 vs. 15.8 ± 8.2; p = 0.04), and lower semen volume (3.1 ± 2.0 vs. 3.6 ± 1.3; p = 0.06) compared to the moderate fish consumption group. Positive associations were detected between the frequency of fish consumption, the semen volume, and nonprogressive spermatozoa, respectively. Conclusions: Fish consumption at moderate level such as once a week leads to improvement in sperm quality and testosterone levels. [ABSTRACT FROM AUTHOR]

Small pelagic fish (SPF) are crucial in marine food webs, transferring energy from plankton to higher trophic levels. This study focuses on herring (Clupea harengus) and sprat (Sprattus sprattus), addressing knowledge gaps in their feeding ecology in a nursery area, the Dutch Wadden Sea. We conducted a year-long, monthly survey, and used DNA metabarcoding to analyse zooplankton samples and stomach contents of two size classes of herring and sprat. Intra-, interspecific, and seasonal variations in fish condition, stomach fullness, and diet composition, along with selective feeding, were studied. Our study showed that condition and diet composition of herring and sprat, along with zooplankton density, exhibited a clear seasonal pattern. Juvenile herring and sprat displayed opportunistic feeding behaviour, rather than showing distinct prey selection. Besides copepods, we regularly observed (larvae of) benthic invertebrates in their diet. This emphasizes the crucial role of SPF as energy transfer agents, not solely between trophic levels, but also from benthic to pelagic habitats. Furthermore, fish post-larvae were part of the diet of larger herring (10–15 cm). Because of its unprecedented temporal and taxonomical detail, this study advances the understanding of seasonal dynamics of dominant components at the base of the Wadden Sea food web. [ABSTRACT FROM AUTHOR]

Global pollution has exacerbated accumulation of toxicants like methylmercury (MeHg) in seafood. Human exposure to MeHg has been associated with long-term neurodevelopmental delays and impaired cardiovascular health, while many micronutrients in seafood are beneficial to health. The largest MeHg exposure source for many general populations originates from marine fish that are harvested from the global ocean and sold in the commercial seafood market. Here, we use high-resolution catch data for global fisheries and an empirically constrained spatial model for seafood MeHg to examine the spatial origins and magnitudes of MeHg extracted from the ocean. Results suggest that tropical and subtropical fisheries account for >70% of the MeHg extracted from the ocean because they are the major fishing grounds for large pelagic fishes and the natural biogeochemistry in this region facilitates seawater MeHg production. Compounding this issue, micronutrients (selenium and omega-3 fatty acids) are lowest in seafood harvested from warm, low-latitude regions and may be further depleted by future ocean warming. Our results imply that extensive harvests of large pelagic species by industrial fisheries, particularly in the tropics, drive global public health concerns related to MeHg exposure. We estimate that 84 to 99% of subsistence fishing entities globally likely exceed MeHg exposure thresholds based on typical rates of subsistence fish consumption. Results highlight the need for both stringent controls on global pollution and better accounting for human nutrition in fishing choices. [ABSTRACT FROM AUTHOR]

Summary: This study aims to explore the opportunities offered by non‐thermal food processing technologies, including high‐pressure processing, pulsed electric fields, ultraviolet light, ultrasound, and microwave that could be viable for the agriculture commodities produced in the ASEAN region. The applications of these technologies across various food product categories (from dairy to fruits and vegetables, meat and seafood, beverages, condiments, fermented foods, edible oil, and ready‐to‐eat meals) focusing on microbial inactivation and mass transfer process enhancement, are systematically discussed to highlight their potential to foster the production of safe, nutritious, and fresh‐like quality food products from the region. The adoption of non‐thermal technologies can face several challenges that hinder the integration of these technologies in ASEAN, including high start‐up costs, limited access to stable electricity and clean water, and inconsistencies in food regulations across countries. Information gaps related to the adoption of non‐thermal technologies within the diverse food‐related scenarios in ASEAN were identified and recommendations were given to improve the state of knowledge in the region. Overall, this work offers critical insights for policymakers, industry stakeholders, and researchers to consider inclusion of non‐thermal technologies in food production as strategic approaches and tailored solutions to enhance the competitiveness of regional food products globally. [ABSTRACT FROM AUTHOR]

Today, the fishery industry plays a crucial role in meeting the global demand for human food. However, the increased production and processing of aquatic animals like fish, shellfish, squids, and bivalves have resulted in a significant amount of waste generation. This waste, which includes fish heads, viscera, skin, bones, scales, exoskeletons, pens, ink, and clam, account for approximately 30–70% of the total aquatic product. The accumulation of this waste not only adds to production costs but also poses a serious environmental challenge. To address these issues, researchers have turned to utilizing fish by-products to extract bioactive compounds such as protein hydrolysate, chitin, chitosan, carotenoid, carotenoproteins, omega-3 polyunsaturated fatty acids, and gelatin. These compounds possess desirable properties such as antioxidant, antimicrobial, and therapeutic effects. As a result, they have grabbed the attention of the food and feed industry for various applications. In this article, we aim to provide a concise review of the bioactivity properties of these compounds and their potential applications specifically in aquaculture and seafood processing. [ABSTRACT FROM AUTHOR]

Seafood is one of the most important sources of nutrients. However, they have a short shelf-life and the traditional preservation methods may generate losses in their natural flavour and nutrients. Thisstudy evaluated and optimize the High Pressure Processing (HPP) regarding pressure level (200--400 MPa) and holding time (0--5 min) applied to lion's paw scallop (Nodipecten nodosus) to reduce microbial contamination while maintaining desirable characteristics. Response surface methodology with a Box-Behnken design and Desirability function were employed to simultaneously optimize these quality attributes. HPP enhanced microbial quality at 200 MPa/5 min, despite promoting inadequate physical-chemical modifications in the adductor muscle of the scallop. In such processing condition, in spite of a slight increase in muscle humidity which could be of benefit, pH increase was also verified, as well as a decrease in water holding capacity (WHC). At more severe level (400 MPa/5 min), a decrease in the shear force related to instrumental texture and in Whiteness (W) and Luminosity (L*) related to color was observed. Simultaneous optimization provided a value of 365MPa / 2min where physicochemical characteristics would be the more similar to the scallop without facing a preservation process. [ABSTRACT FROM AUTHOR]

The ability of lactic acid bacteria (LAB) to produce biogenic amines (BAs) from amino acids using amino acid decarboxylase enzymes is an important food safety criterion due to their use as starter or bio-protective cultures. In this study, various LAB isolates, including Lactococcus (three isolates), Lactobacillus (five isolates), Enterococcus (13 isolates), and Leuconostoc (seven isolates), were isolated from ready-to-eat fish products like sauced, marinated, smoked anchovies, and smoked mackerel. These isolates were then tested for their ability to produce BAs (histamine, putrescine, cadaverine, spermidine, tryptamine, 2-phenylethylamine, spermine, serotonin, tyramine, 3-methylamine, and dopamine) and ammonia in histidine decarboxylase broth. The post-biotic solutions (cell-free supernatant) of Lb. paracasei NZ.Lbp.111, Lb. brevis NZ.Lbb.085, and E. casseliflavus NZ.Ec.074 exhibited the highest ammonia levels. Histamine accumulation was generally low in post-biotic solutions from four LAB isolates, ranging from 2.00 to 7.78 ppm. However, the post-biotic solution of Leu. mesenteroides NZLeu 009 displayed a significantly higher histamine concentration (83.23 ppm). Lactobacillus post-biotic solutions had the highest concentrations of ammonia (1220.28 ppm), 2-phenylethylamine (82.96 ppm), serotonin (278.70 ppm), tyramine (267.48 ppm), and cadaverine (19.72 ppm). Also, the average BAs concentration for Lactobacillus post-biotic solutions was the highest at 31.98 ppm. The results revealed the analysis of BAs concentrations in different LAB isolates from fish products, providing interesting insights into their metabolic capabilities and potential implications for food safety and quality. [ABSTRACT FROM AUTHOR]

Microbial contamination during seafood processing can often lead to a reduction in shelf life and the possibility of food-borne illnesses. Sanitisation with chlorine-based products during seafood processing is therefore sometimes undertaken. This study compared the effects of two sanitisers, chlorine dioxide (ClO2) and hypochlorous acid (HOCl) at their suggested concentration (5 ppm and 10 ppm; 50 ppm and 100 ppm respectively), on physical, chemical, and microbial qualities of Atlantic salmon (Salmo salar) fillets throughout 7 days of simulated retail display refrigeration. Parameters used for assessment included quality index (QI), drip loss, colour, texture, histology, total volatile base nitrogen (TVB-N), lipid oxidation (malonaldehyde, MDA), pH, and total viable count changes. Results indicated that whilst drip loss increased over the storage time, day 4 and 7 drip loss in both sanitisers decreased significantly compared with the control. There was a linear relationship (R > 0.70) between QI and storage time in all treatments, particularly in regard to skin brightness, flesh odour, and gaping parameters, but treatment differences were not present. Texture parameters including gumminess, chewiness, and hardness increased over time in the control whilst both sanitiser treatments seemed to provide protective effects against texture hardening during storage. The observed softening effects from the sanitiser treatments were aligned with microstructural and cytological changes in the histology results, as evidenced by a reduced fibre–fibre adhesion, myodigeneration, and an increase in interfibrillar space over storage time. Colour, especially chroma (C*), was shown to decrease over time in control, whereas insignificant protective effects were observed in both sanitiser treatments at day 7. Irrespective of treatment and storage time, MDA levels exceeded the acceptable limit on all days, whilst TVB-N levels were below the critical limit. Although pH was influenced by treatment and storage time, the pH was within the normal range. Microbiological results showed that with sanitiser addition, TVC was below the permissible level (106 CFU/g) until day 4 but ClO2 ice (5 ppm), ClO2 (10 ppm), and HOCl (100 ppm) treated fillets all exceeded the limit on day 7. The mixed results on the effect of sanitiser addition on fillet quality and shelf life suggested that further investigation on pathogen reduction, sanitiser introductory method, as well as testing the same treatments in low-fat fish models would be recommended. [ABSTRACT FROM AUTHOR]

Microalgae presents an inducing potential as a primary raw material in crafting plant‐based seafood alternatives, revolutionizing the landscape of sustainable food production. These microscopic organisms display a rich nutritional profile, presenting an array of nutrients such as essential amino acids, polyunsaturated fatty acids, vitamins, and minerals comparable to those found in seafood. Their versatile nature allows for the replication of seafood flavors and textures, addressing the sensory aspects crucial to consumer acceptance of substitutes. Furthermore, microalgae cultivation requires minimal land and resources, making it an environmentally friendly and scalable option for meeting the increasing demand for sustainable protein sources. The biochemical diversity within microalgae species provides a wide spectrum of options for developing various seafood substitutes. Moreover, advancements in biotechnology and processing techniques continue to enhance the feasibility and palatability of these alternatives. Modern technologies, such as 3D printing, provide convenient and efficient technological options to reproduce the identical texture properties of seafood. As society gravitates toward eco‐conscious food choices, the exploration of microalgae as a core ingredient in plant‐based seafood alternatives aligns with the quest for ethical, environmentally sustainable, and nutritious food sources. This expanding field holds immense potential for reshaping the future of food by offering appealing, cruelty‐free alternatives while reducing dependence on traditional, unsustainable modes of seafood production. [ABSTRACT FROM AUTHOR]

(1) Background: "Blue food" is a recently coined term referring to seafood, emphasizing health benefits and sustainability. This study compares nutrient intake levels between Koreans who consume fish and shellfish and those who do not. (2) Methods: Data from the eighth Korea National Health and Nutrition Examination Survey (2019–2020) were used. A total of 9442 individuals were analyzed (≥1 year old). A complex sample design was applied. (3) Results: Younger individuals aged 9 to 29 consumed less fish and shellfish, while those with higher education and income levels consumed more. Compared with the non-consumption group, individuals in the fish and shellfish consumption group exhibited a higher nutrient density in their diets, excluding total fat, saturated fatty acids, monounsaturated fatty acids, and riboflavin (p < 0.01). They also had a higher proportion of nutrient intakes relative to the Recommended Nutrient Intake level for all nutrients than the non-consumption group (p < 0.001), particularly in eicosapentaenoic acid and docosahexaenoic acid intakes. Conversely, the non-consumption group had a higher proportion of nutrient intakes below the Estimated Average Requirement compared with the consumption group. (p < 0.001). (4) Conclusions: Individuals consuming blue food exhibited higher levels of nutrient intake. Developing strategies to promote the consumption of blue food, considering factors such as age, education, and income, is essential. [ABSTRACT FROM AUTHOR]

Introduction: Considering the need to feed the increasing world population, it is essential to ensure that food production systems are sustainable. Aquaculture has been identified as a potential crucial source of sustainable food with its significant potential for future growth, notably by the recent EU regulations aiming at boosting food security and sustainable food systems. In this context, it is important to reflect on how the aquaculture of carnivorous species, which are exhibiting the highest growth rates, stands in respect of environmental impacts and contribution to the overall food supply. In particular, tuna aquaculture has been largely criticized for its high environmental impacts and general low sustainability. Methods: Here, we present a methodology to assess the sustainability of seafood production systems, with a first analysis applied to Atlantic bluefin tuna (BFT) aquaculture, detailed for both BFT fattening and farming. Results: Results suggest that the limited economic and social contributions of BFT aquaculture do not currently compensate its environmental impacts with an estimate of a 3.4-fold higher long-term social cost than the short-term economic gain. Discussion: However, it is also a species where the production cycle is not closed in commercial operation, and with a significant potential for further improvement as the control of the production process increases. [ABSTRACT FROM AUTHOR]

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Seafood is abundant in high-quality protein, healthy fats (n-3 and n-6 PUFAs), minerals (calcium, magnesium, copper, selenium, and so on), and vitamin D. Functional compounds in seafood can protect against lifestyle-related diseases. Having had all the merits mentioned, it is also a highly putrefiable food item. To maintain quality and prolong seafood's shelf life, various chemicals have been added, including nitrite, sulfur dioxide, and formaldehyde. In this review, we summarize the uses, the incidence of added formalin contamination, and the approved limit for seafood products. Additionally, worldwide regulations or standards for the use of formalin in seafood products, as well as recent changes relevant to new methods, are highlighted. Although strict limits and regulations have been placed on the utilization of formaldehyde for seafood preservation, there are few incidences reported of formalin/formaldehyde detection in seafood products around Asian countries. In this context, various qualitative and quantitative detection methods for formaldehyde have been developed to ensure the presence of formaldehyde within acceptable limits. Besides this, different rules and regulations have been forced by each country to control formaldehyde incidence. Although it is not an issue of formaldehyde incidence in European countries, strict regulations are implemented and followed. [ABSTRACT FROM AUTHOR]

The antimicrobial effects of high hydrostatic pressure (HHP) treatments on chill‐stored seafood are well‐documented, while their impact on the metabolic profile of seafood, especially the metabolome of fish flesh, and remains underexplored. Addressing this gap, this study investigates the effects of HHP on the metabolome of chill‐stored rose shrimp by conducting multivariate data analysis based on untargeted proton nuclear magnetic resonance observations. Vacuum‐packed rose shrimp samples were subjected to HHP at 0, 400, 500, and 600 MPa for 10 min and then stored at 2–4°C. The microorganism analysis and metabolic analysis were carried out on days 1 and 14. HHP treatment effectively deactivated Lactobacillus spp., Escherichia coli, Pseudomonas spp., total Coliforms, and sulfite‐reducing anaerobic bacteria. Consequently, HHP treatment significantly reduced the formation rate of decay‐related metabolites, such as hypoxanthine, trimethylamine, and biogenic amines, which exhibited significant accumulation in untreated samples. Multivariate unsupervised analyses provided insights into the overall changes in the metabolite profile induced by HHP. Metabolic pathway analysis revealed several pathways underlying spoilage, including pyruvate metabolism, valine, leucine, and isoleucine biosynthesis, purine metabolism, methane metabolism, glycine, serine, and threonine metabolism, citrate cycle (TCA cycle), glycolysis/gluconeogenesis, alanine, aspartate, and glutamate metabolism, sulfur metabolism, pantothenate and CoA biosynthesis, glutathione metabolism, and glyoxylate and dicarboxylate metabolism. Importantly, these pathways underwent alterations due to the application of HHP, particularly at high‐pressure levels. In summary, the results unveil the potential mechanisms of HHP effects on chill‐stored rose shrimps. [ABSTRACT FROM AUTHOR]

This study investigates the potential health risks associated with consuming mussels (Mytilus galloprovincialis Lamarck, 1819) from the Romanian Black Sea coast between 2001 and 2023. The research focuses on heavy metal (copper, cadmium, lead, nickel, and chromium) bioaccumulation in mussels and the associated human health hazards. While most metals fell within safe limits, lead and cadmium exceeded the maximum admissible concentrations set by the European Commission in a small percentage of samples (10% for cadmium, 14% for lead). To assess human health risks, we calculated dietary intake estimates and hazard quotients. These calculations suggested that current metal concentrations in the mussels are unlikely to cause adverse health effects at typical consumption levels. Although current metal concentrations seem safe based on estimated intake and hazard quotients, we emphasize the need for continuous monitoring of pollutants in seafood to ensure consumer safety. Future research should consider the cumulative effects of various contaminants and how individual factors like age and health conditions might influence risk. Public health protection requires continuous monitoring, comprehensive risk assessments, and transparent communication between scientists, policymakers, and the public to establish safe consumption guidelines. [ABSTRACT FROM AUTHOR]

This study examined seafood consumption during the early period of economic recovery following the COVID-19 pandemic. Specifically, surveys of U.S. consumers compared seafood purchasing behavior of the first two quarters of 2021 (Q1, 1 January through 31 March 2021, and Q2, 1 April through 30 June 2021) with those of 2020. Each survey included 100 seafood consumer respondents in each of the 20 U.S. metropolitan market areas. Following data cleaning, there were 1885 valid responses for Q1-2021 and 1940 for Q2-2021. A majority (57%) of respondents had received at least one dose of the COVID-19 vaccine before March 2021 and 70% had received at least one dose as of June 2021. Regardless of vaccination status, few respondents (6% to 9.5% for food generally and 4% to 6.5% for seafood) reported changes in seafood consumption. Seafood consumption away from home increased significantly in Q1-2021 as compared to 2020 and continued to increase but to a lesser degree in Q2-2021. Demographic differences were found in shopping behaviors by age, education, income, and gender, but not by ethnic group. Generally, higher-income females with higher education tended to purchase more seafood. Respondents reported increased numbers of shopping trips per year in Q1-2021 as compared to 2020, which continued into Q2-2021 for general food, but shopping trips for seafood decreased as compared to 2020. The frequency of takeout purchases (times/year) of prepared meals for home consumption of seafood decreased during Q1 from 2020 and remained at that level in Q2-2021, but home delivery purchases of prepared meals of seafood increased during this period. Approximately 50–55% of respondents reported no change in overall seafood consumption levels, while 28% noted an increase in seafood consumption compared to pre-pandemic periods, a significant increase from the 19% who had reported doing so pre-pandemic. In contrast, those reporting a decrease declined from 31% to 17% in comparison to pre-pandemic levels. Seafood consumption in the U.S. remained stable and recovered in early 2021, with a preference for dining out. Consumer behaviors varied by age, income, education, and gender, but not by ethnicity. These changes were primarily driven by access, availability, and income, indicating the need for further research on long-term consumption patterns. This study found apparent stability of seafood consumption by U.S. consumers, which recovered from pandemic consumption levels in early 2021, and there was little change in seafood consumption, frequency, or the types of seafood consumed. Vaccination status did not appear to affect seafood consumption. [ABSTRACT FROM AUTHOR]

Aquaculture, commonly conceived as "fish farming," includes the culture of anininls, plants, or other species in water. Although about 70% of Earth's surfnce is covered by water, aquaculture often uses much snialler spaces such as tanks, ponds, mceways, or aquatic enclosures to grow aquatic food, fiber, mid other resources. Theologically, humans are called to "protect and serve" (Gen. 2:15), and throughout the Bible, there nre calls to good stezoardship and cultivation while allowing for fruitfulness of other creatures. Biblically, fish are seen as God-created aquatic creatures, often used as food, with implications for wise stewardship (e.g., Psalm 8). At the present, many fisheries around the world are overfished. Sustainable nqunculture should address environmental, economic, and health concerns, and it could help reduce the stress on natural fisheries. As the fastest-growing protein sector, aquaculture now produces more seafood than the wild / mrvest of all the world 's oceans (now approximately 120 niillion metric tons per year). This promising and expanding field (approximately 6-8% growth per year over the last 50 years) includes extremely efficient converters of protein, micro- and nincro-algae (seaweeds) that con absorb unwanted wastes and clean the water, and filter feeders such as oysters and clams that Clear the water of algne and other particles, simultaneously contributing various eco-system services and habitat. Ongoing problems include pathogenic and related disease issues. environmental pollution in sulface waters, food st#ty, increasing automation utilization, potential genetic concerns, and the relatively recent start of modern aqua-culture (most nqunculture growth has occurred since 1970). This article addresses each of these hurdles, identifies areas of theological and ethical concern, and clarifies matters of interest to Christians and others, suggesting possible ways forzoard in this fast-growing but cliallenging field. [ABSTRACT FROM AUTHOR]

Purpose: Complementary feeding practices was more difficult during the COVID-19 pandemic due to economic instability, especially for animal source foods (ASFs) consumption. According to the problem, the purpose of this study was to determine the economic impact of COVID-19 pandemic on ASFs consumption and ASFs consumption related factors on complementary feeding in Indonesia. Design/methodology/approach: This cross-sectional study was targeted at mothers of children aged 6–23 months during pandemic. A total of 574 respondents were obtained through online questionnaire. Findings: This study found that flesh food, including fish/seafood, organ meat, meat, poultry and processed meat, were associated with all economic impact of COVID-19 pandemic; in contrast, those economic impacts did not affect the dairy product and egg consumption. Multivariate analysis showed children with older age (AOR: 1.13, 95%CI: 1.04–3.26), meet minimum dietary diversity (AOR: 2.17, 95%CI: 1.56–5.44) and are from high income level household (AOR: 1.14, 95%CI: 1.09–2.10) contributed to ASFs consumption. Practical implications: Other strategies aimed at enhancing food security to increase ASFs consumption on complementary feeding. The government may consider short-term emergency purchasing subsidies and macro-control of the ASFs market. Nutrition education is also required to improve knowledge related to importance of ASFs consumption for children. Originality/value: This study reveals the association between each food group of ASFs consumption on complementary feeding and the economic impact of COVID-19 pandemic. [ABSTRACT FROM AUTHOR]

The aim of this literature review was to identify and provide a summary update on the validity and applicability of the most promising dietary biomarkers reflecting the intake of important foods in the Western diet for application in epidemiological studies. Many dietary biomarker candidates, reflecting intake of common foods and their specific constituents, have been discovered from intervention and observational studies in humans, but few have been validated. The literature search was targeted for biomarker candidates previously reported to reflect intakes of specific food groups or components that are of major importance in health and disease. Their validity was evaluated according to 8 predefined validation criteria and adapted to epidemiological studies; we summarized the findings and listed the most promising food intake biomarkers based on the evaluation. Biomarker candidates for alcohol, cereals, coffee, dairy, fats and oils, fruits, legumes, meat, seafood, sugar, tea, and vegetables were identified. Top candidates for all categories are specific to certain foods, have defined parent compounds, and their concentrations are unaffected by nonfood determinants. The correlations of candidate dietary biomarkers with habitual food intake were moderate to strong and their reproducibility over time ranged from low to high. For many biomarker candidates, critical information regarding dose response, correlation with habitual food intake, and reproducibility over time is yet unknown. The nutritional epidemiology field will benefit from the development of novel methods to combine single biomarkers to generate biomarker panels in combination with self-reported data. The most promising dietary biomarker candidates that reflect commonly consumed foods and food components for application in epidemiological studies were identified, and research required for their full validation was summarized. [ABSTRACT FROM AUTHOR]

Katingan River has been contaminated by mercury from ASGM activities since the early 2000s. This study aims to assess the risk of mercury exposure from Katingan fish consumption and analyze relationships between exposure variables. We proposed two risk assessment scenarios based on mercury analysis of 74 fish samples and fish consumption questionnaire. The risk assessment result revealed that estimated daily intakes (EDIs) of Scenario 2 were generally 3–4 times higher than Scenario 1. The statistical test results showed significant differences (p < 0.05) in EDI values between scenarios, indicating that variations in fish consumption influenced the mercury intake. Three different health reference-based values (HRVs) were applied in estimating the hazard quotient (HQ) and it influenced the HQ results (p < 0.05), for both scenarios. The relationship analysis between variables presented a strong non-linear correlation between EDI and hair mercury level for both scenarios, but a weak relationship between age and hair mercury level. [ABSTRACT FROM AUTHOR]

The Dietary Guidelines for Americans (DGA) recommend twice-weekly consumption of seafood for health benefits, yet many U.S. consumers have historically fallen short of this target. The economic and societal impacts of the COVID-19 pandemic brought concern about further declines in seafood intake. This study evaluated the influence of COVID-19 on seafood intake among U.S. residents, toward understanding potential public health implications. A nationally representative cross-sectional survey of 1200 U.S. residents conducted in June 2021 evaluated the frequency and types of seafood consumed, and purchase methods used, before and during the early stages of the COVID-19 pandemic. The results (weighted data) indicate most U.S. consumers (90%) eat seafood, yet only 19% meet the seafood DGA. The likelihood of meeting the DGA was higher among consumers who were Asian, Black, or Hispanic; older; unmarried; of higher income; familiar with the DGA; choosing seafood for health reasons; and living in Atlantic or Gulf coast states. During COVID-19, some increased seafood intake for health reasons (45%), while others reduced intake due to factors such as cost (29%), limited availability (16%), and challenges with preparation (11%). Fresh salmon (68%), frozen shrimp (59%), and cooked oysters (41%) were most frequently purchased by consumers of these foods. More consumers indicated purchasing wild salmon (62%), shrimp (44%), and oysters (51%) than farm-raised products, though many were unsure. Fewer consumers included seafood in online grocery orders (36%) than meal kit orders (61%) when using these services. Though many consumers continued to eat seafood despite decreased restaurant patronage, most did not reach the intake level needed to maximize health benefits. Educational and marketing efforts promoting the health benefits of seafood and the convenience of procurement via online purchase methods may encourage intake across demographic groups to benefit public health outcomes in the U.S. [ABSTRACT FROM AUTHOR]

Plastic, which has become an indispensable part of our daily life due to its wide range of uses, is produced worldwide by millions of tons, and most of it accumulates in the ecosystem. Microplastics (MPs), which emerge as a result of their decomposition over time, are found almost everywhere we live. Some foods can also have high MP concentrations. Fish and shellfish living in the sea and oceans appear to be one of the most important ways of MPs uptake through the food chain. At the same time, table salt and drinking water pose a threat to food safety in terms of the presence of MPs. Unfortunately, increased exposure to MPs can also bring health problems. For example, respiratory diseases, reproductive problems, change of microbiota, neurotoxicity, and even cancer are just a few of them. Therefore, this danger should be recognized and necessary precautions should be taken. Even small steps are needed in this area. It is extremely important for people to increase their awareness of this issue and for countries to prevent this threat with various policies. This review was written to explain how MPs threaten food safety and human health. Transmission routes of microplastics and possible health risks (Created with BioRender.com) [ABSTRACT FROM AUTHOR]

Recent bibliographic research highlights the innovative application of organic and inorganic nanoparticles in edible coatings for seafood preservation. Given the high susceptibility of seafood to spoilage, incorporating nanoparticles into coatings presents a promising solution. These nanoparticles possess significant antioxidant and antimicrobial properties, which contribute to maintaining the quality and extending the shelf life of seafood products. This study reviews various materials and synthesis techniques for nanoparticles, assessing their characteristics and suitability for food applications. It emphasizes the role of nanotechnology in enhancing the mechanical properties of biopolymer-based coatings, which are biodegradable and non-toxic, thus promoting environmental sustainability. The findings indicate that nanoparticle-infused coatings effectively improve the physicochemical properties of seafood, such as pH stabilization and the reduction in total nitrogenous volatile bases, while also inhibiting microbial growth. This multifaceted approach not only addresses food waste and safety concerns but also supports the fishing industry by enhancing product quality. Overall, this research underscores the potential of nanoparticle coatings as a viable strategy for seafood preservation, paving the way for future innovations in sustainable food packaging solutions. [ABSTRACT FROM AUTHOR]

The environmental impact of consuming seafood is receiving increasing attention. However, in New Zealand, environmental claims on food products are not regulated in the Food Standards Code. The objective of this study is to describe labelling practices, including environmental claims, on fish and other seafood products available in New Zealand. In total, 369 fish and seafood products from 2022 were analysed from Nutritrack – a database of food products available from major New Zealand supermarkets. For each product, labelling information, as well as the number and type of environmental claims were extracted from archived photographs of all sides of the product packages. Self-declared environmental claims were evaluated against the International Organization for Standardization (ISO) 14021:2016 standard for environmental claims. About half (48.4%) of the products did not state the harvest location, 8.7% did not state the processing location and 92.6% did not state the harvest method. We identified 33 distinct self-declared environmental claims displayed on a total of 152 packaged seafood products, with 78.8% classified as unclear, and therefore in breach of the ISO standard. This study suggests that stronger regulation around seafood labelling is needed in New Zealand, to provide consumers transparent, accurate and substantiated information. [ABSTRACT FROM AUTHOR]

Objective: To improve the taste of sea buckthorn juice and remove the bitter substance isorhamnetin glycoside. Methods: Fermentation of sea buckthorn juice with Lactiplantibacillus plantarum to study the growth curves of probiotics, the changes of various indexes such as total phenolic content and antioxidant activity during the fermentation process, as well as the changes of isorhamnetin glycosides and isorhamnetin content. Results: The sea buckthorn juice fermented by Lactiplantibacillus plantarum 67-25-2 fermentation had its bitter flavour improved and the sensory analysis score reached 85, and the total free phenol content and antioxidant activity of the juice were increased, reaching maximum at 62 h, in which the total phenol content was increased to 598.9 mg GAE/L, and the scavenging rate of the ABTS+ free radicals and the DPPH free radicals were reached 67.5% and 61.8%, respectively. Pearson correlation analysis revealed that total phenol content and isorhamnetin content were significantly positively correlated with DPPH radical scavenging and ABTS+ radical scavenging (P<0.01). Conclusion: The main bitter substance in sea buckthorn, isorhamnetin-3-O-neohesperidin, was significantly (P<0.05) reduced by the fermentation of Lactiplantibacillus plantarum 67-25-2, which also significantly (P<0.05) increased the total phenol content and antioxidant activity. This research can serve as a theoretical foundation for the development of functional fermented sea buckthorn foods that contain highly active transformation products and methods for enhancing the taste of sea buckthorn fruit. [ABSTRACT FROM AUTHOR]

Introduction: Nigeria is Africa's most populous country, third largest fish producer, and second largest aquaculture producer. There have been numerous studies of aquaculture and fisheries in Nigeria, but no study to date has analyzed aquaculture and capture fisheries value chains together, while giving equal weight to all value chain segments and systematically capturing information on temporal trends in value chain structure, conduct, and performance. This paper does so. Methods: We conducted a structured, qualitative, rapid reconnaissance survey of 180 actors from eight segments of the aquatic food value chain in three Nigerian states with contrasting geographies, Ebonyi, Kebbi, and Oyo. Results: Results particularly important for future research and policy are as follows. (1) Partial vertical integration is a common feature of the organization of firms in all value chain segments, as a risk reduction strategy to overcome market imperfections and frictions. Scarcity and high cost of imported intermediate inputs is stimulating local innovation and import substitution manufacturing of feeds and fabricated items. (2) Inter-sectoral spillovers from the poultry industry have hastened the development of fish value chains, while improvements in power supply have enabled the expansion of cold storage capacity, facilitating the geographical lengthening of frozen fish value chains. (3) Rapid technological and/or institutional change is occurring in all value chain segments, including those usually viewed as traditional, such as processing and fishing. Logistics services are becoming more specialized and sophisticated, and digital communications technologies including social media play an increasingly important role in value chain coordination and marketing. (4) Increasing opportunity costs of time drive demand for convenience foods such as smoked and fried fish, which require little further preparation and can be stored at room temperature. Demand for farmed catfish is linked to growing consumption of food away from home at bars and restaurants. (5) Significant opportunities exist to improve the performance of value chains in terms of gender equity, environmental impacts, and food safety. [ABSTRACT FROM AUTHOR]

Food agencies recommend increasing the consumption of aquatic food to promote healthy living and sustainability, and, particularly, to prevent Western lifestyle-related diseases and secure sustainable food systems. This requires growth in global seafood production, and the utilization of low trophic species (LTS) is suggested. LTS are already considered nutritious and important in Asian and Pacific diets. As the use of LTS is expanding in Western diets, producers and consumers need information on the food safety practices associated with them and their nutritional content. LTS are mainly immobile or slow-moving extractive species or organisms that feed on such, and their nutrient and contaminant content varies by species and location. Species-specific knowledge on nutritional contents and safe consumption limits is often missing, making the monitoring and analysis of contaminants, nutrients, and consumption data crucial to guiding the utilization and consumption of LTS. Using global and regional standards regarding nutrients, food hazards, and labeling, this review highlights the appropriate guidelines and regulations for guiding the utilization of selected novel species and also identifies knowledge gaps. [ABSTRACT FROM AUTHOR]

This paper focuses on the importance of equality, diversity, and inclusion (EDI) in the aquaculture industry, with a particular emphasis on the sector in Scotland. Aquaculture is a particularly important industry when it comes to EDI, given its potential to address Sustainable Development Goals on gender equality and diversity. The paper highlights the increasing attention being paid to EDI in many areas and the significant benefits to businesses that adopt EDI policies, including improved reputation, increased innovation, and greater profitability. This paper draws on a survey of EDI in Scottish aquaculture, a workshop and interviews with industry experts to suggest concrete actions that could improve EDI in the sector. A key priority is the collection and publication of workforce data in Scottish aquaculture as well as industry champions who raise awarenes and promote EDI, and supporting cross-sector organizations who provide EDI training. We conclude by calling for more research to support the development of EDI in Scottish aquaculture, which will contribute to future resilience and fairness as well as a dynamic, relevant, and accessible industry. [ABSTRACT FROM AUTHOR]

Mackerel is one of the most popular fish in Korea. However, the determinants of consumer purchase behaviors have not been identified, even though mackerel is an important fish to Korean consumers. This study aims to predict the determinants affecting consumer purchase intentions for mackerel in the Korean domestic market. For this, the author conducted a questionnaire survey, predicted the consumers' purchase intentions for mackerel using PLS-SEM (partial least squares structural equation modeling), and evaluated the predictions using the TPB (theory of planned behavior) model. Moreover, this study examined whether there is a difference in consumers' purchase intentions between Korean and Norwegian mackerel. As a result, it is identified that the quality and utility of exogenous constructs indirectly affected the purchase intention (PI) through attitude toward the behavior (AB). In addition, the PI was affected by the subject norm (SN), which was affected considerably by the industrial conditions (IC) of exogenous constructs. Furthermore, the PI was also influenced by perceived behavioral control (PBC), which has the strongest impact on the PI. However, the purchase determinants of consumers were not different between Korean and Norwegian mackerel. In conclusion, Korean consumers consider quality and utility when they purchase mackerel, and their positive attitude can help them make a purchasing decision. Moreover, the more they recognize the conditions of production, business, and culture, the higher their intention is to purchase mackerel because they are forming a positive social atmosphere. Furthermore, whether they have the financial leeway and repulsion also represents factors in their purchase intention for mackerel. Finally, although Korean consumers prefer domestic seafood, they do not have different preferences when purchasing mackerel. [ABSTRACT FROM AUTHOR]

Purpose: Fish and shellfish consumption is suggested to be a cancer-protective factor. However, studies investigating this association for gastric cancer, especially considering Helicobacter pylori (H. pylori) and atrophic gastritis (AG), are limited. We investigated gastric cancer risk associated with fish, shellfish, and n-3 polyunsaturated fatty acids (n-3 PUFAs) consumption among Japanese adults. Methods: 90,504 subjects enrolled in the Japan Public Health Center-based Prospective Study (JPHC Study) were followed until December 2013. Dietary intake data were collected using a food frequency questionnaire. Hazard ratios (HRs) and 95% confidence intervals (CIs) were calculated for gastric cancer risk associated with fish and shellfish consumption and marine n-3 PUFAs (sum of eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA), and docosahexaenoic acid (DHA)) using Cox proportional hazards models. Among those with avaliable data, we conducted a subgroup analysis taking H. pylori infection and AG status into consideration. Results: There were 2,701 gastric cancer cases during an average of 15 years of follow-up. We observed an increased gastric cancer risk for salted fish consumption for men [HR for fifth quintile versus first quintile 1.43 (95% CI 1.18–1.75)] and for women [HR 1.33 (95% CI 1.00–1.77)]. We observed a weak risk reduction trend for women as the intake of marine n-3 PUFAs increased (p-trend:0.07). When we included H. pylori infection and atrophic gastritis status in the analysis, the associations diminished. Conclusion: Our results suggest that salted fish increases gastric cancer risk for men and women, while marine n-3 PUFAs marginally decreases this risk among women in Japan. [ABSTRACT FROM AUTHOR]

Summary: For alternative meat products to gain more traction, it is crucial to determine the differences in sensory and nutritional properties between animal and alternative meat food products currently available in the market. The present work compared 27 food products from poultry, pork, and seafood (i.e. three main categories with nine sub‐groups consisting of one animal‐based and two alternative meat products). Results from both the sensory evaluation and instrumental texture analysis indicate that there were distinct differences between the animal meat and their alternative meat counterparts. The alternative meat products tested in this study were divided into five clusters using agglomerative hierarchical clustering, with various clusters associated with different sensory attributes. Differences in the denseness of structure, ingredient interactions, and moisture content contributed to the varied textural properties. The lysine and methionine content in at least one of the alternative meat products was lower than that of their animal meat counterpart for all meat and seafood categories, except for prawn. Alternative meat products containing higher levels of carbohydrates, fibres, and fats resulted in poorer protein digestibility. These findings provide information on the sensorial (both taste and texture) and nutritional gaps that need to be overcome when developing next‐generation alternative meat products. [ABSTRACT FROM AUTHOR]

BACKGROUND: Seafood consumers are widely exposed to diclofenac due to the high contamination levels often present in aquatic organisms. It is a potential risk to public health due its endocrine disruptor properties. Limited information is available about diclofenac behavior after food digestion to enable a more realistic scenario of consumer exposure. This study aimed to evaluate cooking effects on diclofenac levels, and determine diclofenac bioaccessibility by an in vitro digestion assay, using commercial fish species (seabass and white mullet) as models. The production of the main metabolite 4′‐hydroxydiclofenac was also investigated. Fish hamburgers were spiked at two levels (150 and 1000 ng g−1) and submitted to three culinary treatments (roasting, steaming and grilling). RESULTS: The loss of water seems to increase the diclofenac levels after cooking, except in seabass with higher levels. The high bioaccessibility of diclofenac (59.1–98.3%) observed in both fish species indicates that consumers' intestines are more susceptible to absorption, which can be worrisome depending on the level of contamination. Contamination levels did not affect the diclofenac bioaccessibility in both species. Seabass, the fattest species, exhibited a higher bioaccessibility of diclofenac compared to white mullet. Overall, cooking decreased diclofenac bioaccessibility by up to 40% in seabass and 25% in white mullet. The main metabolite 4′‐hydroxydiclofenac was not detected after cooking or digestion. CONCLUSION: Thus, consumption of cooked fish, preferentially grilled seabass and steamed or baked white mullet are more advisable. This study highlights the importance to consider bioaccessibility and cooking in hazard characterization studies. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Seafood poisoning is common worldwide but is relatively unknown by clinicians and the general public and can be confused with other causes. This article discusses two common seafood poisoning cases--ciguatera and scombroid poisoning--and offers recommended nursing considerations. [ABSTRACT FROM AUTHOR]

China, as the world's largest producer, trader, and consumer of aquatic foods, lacks comprehensive research on consumption patterns and willingness to pay for sustainable aquatic food. This study addressed this gap through an online survey of 3403 participants across Chinese provinces. A majority of consumers (34.7% of the participants) consume aquatic food twice or more per week, mainly from traditional markets (26%). Most prefer fresh or live products (76%), with 42% seeing no difference between farmed and wild options. Consumption is higher among older, affluent, urban, and coastal residents. Crustaceans, especially shrimp, are frequently consumed species, with growing interest in luxury species like salmon and abalone. Taste and quality emerge as the primary factors motivating consumer choices in aquatic food purchases. Food safety is the primary concern, followed by environmental impact. Notably, 92.4% of participants would pay extra for certified products. Factors influencing a higher willingness to pay include higher income, inland residence, price sensitivity, origin consciousness, and concerns about food safety and the environment. The findings highlight that China's aquatic food industry and consumption can become more sustainable by aligning with consumer preferences for high-quality and diverse aquatic food through both production and import, while also addressing concerns related to food safety and environmental impact. This research provides valuable insights into China's rapidly transforming aquatic food market landscape, offering implications for industry innovation and the promotion of sustainable consumption patterns. [ABSTRACT FROM AUTHOR]

The development of cold chain logistics for seafood plays a pivotal role in guaranteeing food safety, promoting economic progress, reducing losses, and fostering sustainable development, thereby enhancing the overall efficiency of the seafood supply chain. This study conducted a comprehensive investigation into the primary research focuses of the seafood cold chain logistics field using the literature on visualization analysis software (CiteSpace (6.2.R6), VOSviewer (1.6.20), and RStudio Bibliometrix (4.4.0)). A total of 1787 articles were collected and further analyzed from the China National Knowledge Infrastructure (CNKI), Web of Science (WOS), and Google databases over 12 years, establishing a knowledge framework for research in seafood cold chain logistics. Through the utilization of keyword clustering and emerging analysis techniques, the study constructed a knowledge map that intuitively describes the emerging trends and key hotspot in this field. The results indicate a growing trend in the seafood cold chain logistics field, with disciplines such as mathematics, systems, and physics being notably prominent. Key terms such as "cold chain logistics", "highlighted supply chain management", "frozen storage techniques", "cold storage practices", "post-harvest loss prevention strategies", and "optimization of the cold chain" frequently appear in the literature, highlighting the importance of interdisciplinary academic research in these areas. By exploring the current development of the seafood cold chain logistics field, we strengthen the research gaps in the literature and propose future research directions. Therefore, well-conducted bibliometric studies can play a crucial role in advancing the field by providing comprehensive insights, facilitating scholarly discussions, identifying knowledge gaps, generating new research ideas, and showcasing their intended contributions to the field. [ABSTRACT FROM AUTHOR]

Listeria monocytogenes is a concern in seafood and its food processing environment (FPE). Several outbreaks globally have been linked to various types of seafood. Genetic profiling of L. monocytogenes is valuable to track bacterial contamination throughout the FPE and in understanding persistence mechanisms, with limited studies from South Africa. Forty-six L. monocytogenes isolates from origins: Fish/seafood products (n = 32) (salmon, smoked trout, fresh hake, oysters), the FPE (n = 6), and clinical (n = 8) were included in this study. Lineage typing, antibiotic susceptibility testing, and screening for two genes (bcrABC and emrC) conferring sanitizer tolerance was conducted. The seafood and FPE isolates originated from seven different factories processing various seafood products with undetermined origin. All clinical isolates were categorized as lineage I, and seafood and FPE isolates were mostly categorized into lineage II (p < 0.01). Seafood and FPE isolates (53%) carried the bcrABC gene cassette and one fish isolate, the emrC gene. A subset, n = 24, was grouped into serotypes, sequence types (STs), and clonal complexes (CCs) with whole genome sequencing (WGS). Eight CCs and ten STs were identified. All clinical isolates belonged to serogroup 4b, hypervirulent CC1. CC121 was the most prevalent in isolates from food and the FPE. All isolates carried Listeria pathogenicity islands (LIPI) 1 and 2. LIPI-3 and LIPI-4 were found in certain isolates. We identified genetic determinants linked to enhanced survival in the FPE, including stress survival islets (SSI) and genes conferring tolerance to sanitizers. SSI-1 was found in 44% isolates from seafood and the FPE. SSI-2 was found in all the ST121 seafood isolates. Isolates (42%) harbored transposon Tn1688_qac (ermC), conferring tolerance to quaternary ammonium compounds. Five plasmids were identified in 13 isolates from seafood and the FPE. This is the first One Health study reporting on L. monocytogenes genetic diversity, virulence and resistance profiles from various types of seafood and its FPE in South Africa.

Abstract In order to mitigate the risk of excessive heavy metal intake, a study was conducted to assess the levels of arsenic (As), cadmium (Cd), chromium (Cr), and lead (Pb) contamination in 23 edible seafood species obtained from markets in Haikou. The findings were analyzed to evaluate the potential health hazards posed to the local population through consumption. The metals were detected via inductively coupled plasma mass spectrometry (ICP-MS) for quantification. The non-carcinogenic and carcinogenic health risks in humans were assessed via target hazard quotient (THQ), combined target hazard quotient (CTHQ), and target cancer risk (TR). The results indicated that the rank order based on the median metal concentration was As > Cd > Cr > Pb. THQ and CTHQ showed that nine seafood species posed a non-carcinogenic risk regarding from As and Cd consumption separately, or the four targeted metals ingestion together. TR assessment indicated that the InAs in all the species presented a carcinogenic risk to coastal residents. The Cd content in bivalves, algae, and several crustacean (Mantis Shrimp, Orchid Crab, Red spot Swimming Crab) and fish species (Japanese Scad, Pacific Saury), and Cr levels in most bivalve species (Razor Clams, White Clams, Fan Shells, Oysters, Blood Clams) presented a carcinogenic risk. The As, Cd, Pb, and Cr levels of seafood in Haikou were assessed species presented a potential health risk. Necessitating stricter risk should be management and detection capability and monitoring will be improved.

High blood pressure (BP) is a risk factor for various health conditions, and dietary factors have been linked to the development of high blood pressure. Scientific studies have shown that consuming marine food, particularly oily fish, can be beneficial in reducing blood pressure levels. This study aims to investigate the relationship between traditional fish sauces and seafood consumption, and blood pressure levels in Bandar Kong Cohort study. Methods: Cross-sectional analyses were performed using data from 2823 volunteers, collected through questionnaires and BP measurements following a standardized protocol. Age-adjusted and multivariate associations between BP and seafood consumption were estimated using multiple linear regressions. Three models of analysis were used: model 1, daily energy intake; model 2, daily energy intake along with age; and model 3, daily energy intake, age, education, body mass index (BMI), residence, occupation, marital status, using hookah, socio-economic status, physical activity, and family history of hypertension. Results: Among 2823 participants (age; 46.88±8.94 yrs.), 1138(40.3%) men and 1685(59.7%) women, 693 (24.5%) individuals had hypertension, (n=288) accounting for 25.3% men and (n=405) 24.0% women. After adjusting for covariates, the study found significant negative relationships between the consumption of salted fish-water, Mahyaveh and Suragh (traditional Iranian fish sauces), and BP. Conclusions: This study suggests that consuming traditional Iranian fish sauces, Mahyaveh and Suragh, is associated with lower BP levels. This study sheds light on potential benefits of traditional dietary choices for regulating blood pressure.

BACKGROUND: Biodiversity is generally reduced when non-native species invade an ecosystem. Invasive crayfish, Procambarus clarkii, populate California freshwater streams, and in the Santa Monica Mountains (Los Angeles, USA), their introduction has led to trophic cascades due to omnivorous feeding behavior and a rapid rate of population growth. The native California newt, Taricha torosa, possesses a neurotoxin, tetrodotoxin (TTX), that affects freshwater animal behavior. Given P. clarkii has a limited evolutionary history with TTX, we hypothesized that TTX may affect crayfish feeding behaviors. To determine if TTX affects P. clarkii behavior, we measured cumulative movement and various feeding behaviors of P. clarkii exposed to (i) waterborne, ecologically realistic concentrations of TTX (~ 3.0 × 10- 8 moles/L), (ii) an anuran chemical cue to account for intraguild cues, or (iii) a T. torosa chemical cue with quantitated TTX in it (~ 6.2 × 10- 8 moles/L). RESULTS: We found that the presence of TTX in any form significantly reduced crayfish movement and decreased the amount of food consumed over time. Crayfish responses to the anuran treatment did not significantly differ from controls. CONCLUSION: Our laboratory results show that naturally occurring neurotoxin from native California newts limits invasive crayfish foraging and feeding rates, which may play a role in preserving local stream ecosystems by limiting invasive crayfish behaviors that are detrimental to biodiversity.

Pathogenic, antibiotic-resistant, and biofilm-forming bacteria can be transferred to humans through the consumption of contaminated seafood. The present study was carried out to determine antibiotic resistance profiles and virulence determinants in biofilm-forming Enterococcus faecium isolated from seafood in Bangladesh. A total of 150 seafood samples, including shrimp (n = 50), crabs (n = 25), and marine fish (n = 75), were screened using cultural, staining, biochemical, polymerase chain reaction (PCR), Congo red (CR), and disk diffusion (DD) assays. In PCR, E. faecium was detected in 27.3% (41/150; CI95% 20.8; 34.9) of samples, where marine fish (34.7%, CI95% 24.9; 45.9) had the highest prevalence (p < 0.05) compared to crabs (32%, CI95% 17.2; 51.6) and shrimp (14%, CI95% 7.0; 26.1). Thirty-two (78.1%, CI95% 63.3; 88.0) of the E. faecium isolates were determined to be biofilm formers in the CR test, where 43.9% (18/41, CI95% 29.9; 59.0) and 34.2% (14/41, CI95% 21.6; 49.5) of the isolates were strong and intermediate biofilm formers, respectively. In PCR, virulence genes, i.e., pil (100%), ace (92.7%), agg (68.3%), fsrA (65.9%), gelE (63.4%), sprE (53.7%), fsrB (51.2%), and fsrC (43.9%), were detected in E. faecium isolates. All the E. faecium isolates were phenotypically resistant to ≥3 antimicrobial categories and ≥3 antibiotics, including WHO-classified reserve antibiotics linezolid (70.7%) and fosfomycin (19.5%). Moreover, the multiple antibiotic resistance index ranged up to 0.8, showing resistance to ten antibiotics and eight antibiotic classes. In this study, the prevalence of virulence genes and antibiotic resistance was significantly greater (p < 0.05) in strong biofilm-forming E. faecium strains as compared to strains with intermediate and non-biofilm-forming abilities. As far as we know, this study, for the first time in Bangladesh, determined antibiotic resistance and detected virulence genes in biofilm-forming E. faecium isolated from seafood samples. The data from this study could play a significant role in evaluating potential health hazards linked to the ingestion of uncooked or minimally processed seafood.

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Per- and poly-fluoroalkyl substances (PFAS) are persistent organic pollutants that severely threaten the environment and human health due to their distinct chemical composition, extensive production, widespread distribution, bioaccumulation in nature, and long-term persistence. This review focuses on the occurrence and sources of PFAS in seafood, with a particular emphasis on advanced detection methods viz. nanoparticle-based, biosensor-based, and metal–organic frameworks-based, and mass spectrometric techniques. The challenges associated with these advanced detection technologies are also discussed. Recent research and regulatory updates about PFAS, including hazardous and potential health effects, epidemiological studies, and various risk assessment models, have been reviewed. In addition, the need for global monitoring programs and regulations on PFAS are critically reviewed by underscoring their crucial role in protecting human health and the environment. Further, approaches for reducing PFAS in seafood are highlighted with future innovative remediation directions. Although advanced PFAS analytical methods are available, selectivity, sample preparation, and sensitivity are still significant challenges associated with detection of PFAS in seafood matrices. Moreover, crucial research gaps and solutions to essential concerns are critically explored in this review. [ABSTRACT FROM AUTHOR]