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Vibrio parahaemolyticus: A concern of seafood safety
Food Microbiology, 2007Vibrio parahaemolyticus is a human pathogen that is widely distributed in the marine environments. This organism is frequently isolated from a variety of raw seafoods, particularly shellfish. Consumption of raw or undercooked seafood contaminated with V.
Yi-Cheng, Su, Chengchu, Liu
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A semi-quantitative seafood safety risk assessment
International Journal of Food Microbiology, 2002As part of a semi-quantitative risk assessment of 10 seafood hazard/product combinations, a risk assessment tool was used to generate a Risk Ranking. The tool is in a spreadsheet software format and provides a risk estimate, which is scaled between 0 and 100, where 0 represents no risk and 100 represents all meals containing a lethal dose of the hazard.
John, Sumner, Thomas, Ross
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Biosensors to detect marine toxins: Assessing seafood safety
Talanta, 2007This article describes the different types of marine toxins and their toxic effects, and reviews the bio/analytical techniques for their detection, putting special emphasis to biosensors. Important health concerns have recently appeared around shellfish (diarrheic, paralytic, amnesic, neurologic and azaspiracid) and fish (ciguatera and puffer ...
Mònica, Campàs +2 more
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Seafood Safety and Human Health Implications
2013Current projections for the twenty-first century show that global warming will accelerate, with stronger storms, extreme precipitation, dry spells and rising sea levels as the primary symptoms. Such changes will have implications in seafood production, security, and safety, as well as in human health, due to the increase in the frequency of harmful ...
António Marques +2 more
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Food safety considerations and research priorities for the cultured meat and seafood industry
Comprehensive Reviews in Food Science and Food Safety, 2021Kimberly J Ong +2 more
exaly
Safety of Fish and Seafood Products
2011A large variety of seafood species and products are available on the marketplace today. As the demand for seafood products grows, processors are challenged to develop new product forms of high quality and strict safety. This requires an understanding of the potential hazards associated with the species of finfish or shellfish to be processed.
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