Search Results (116)

Seafood products are highly perishable and particularly susceptible to contamination by pathogenic and spoilage microorganisms, including Listeria monocytogenes, Vibrio spp., Salmonella spp., and Escherichia coli. Conventional control strategies in seafood processing and storage largely rely on chemical preservatives and thermal treatments, which may negatively affect sensory quality and increasingly conflict with consumer demand for minimally processed, “clean-label” foods. In this context, bacteriophages, viruses that specifically infect and lyse bacterial hosts, have emerged as natural, targeted, and environmentally sustainable biocontrol agents for food safety applications. This review provides a comprehensive assessment of bacteriophage applications in seafood processing and storage, with particular emphasis on their mechanisms of action, host specificity, and ability to selectively reduce pathogenic bacteria without compromising nutritional or sensory attributes. Recent advances in phage-based technologies, including phage cocktails, immobilized phage systems, and genetically engineered phages, are discussed in relation to their efficacy against major seafood-associated pathogens under both laboratory and industrial conditions. Key challenges limiting large-scale implementation such as phage resistance development, regulatory considerations, stability during processing and storage, and consumer perception are critically evaluated. In addition, the review highlights emerging evidence on the synergistic use of bacteriophages with complementary preservation strategies, including natural antimicrobials and innovative packaging systems. Overall, this review underscores the potential of bacteriophage-based interventions as practical and sustainable tools to enhance seafood safety, extend shelf life, and support modern seafood processing practices aligned with evolving regulatory and consumer expectations. Full article

The food industry generates large volumes of nutrient-rich by-products that remain underutilised despite their considerable biochemical potential. These materials originate predominantly from the fruit and vegetable, dairy, meat, and fish and seafood sectors and represent a substantial opportunity for sustainable valorisation. Fermentation has emerged as a powerful platform for converting such by-products into high-value ingredients, including bioactive compounds, functional metabolites, enzymes, antimicrobials, and nutritionally enriched fractions. This review synthesises recent advances in microbial fermentation strategies—spanning lactic acid bacteria, filamentous fungi, yeasts, and mixed microbial consortia—and highlights their capacity to enhance the bioavailability, stability, and functionality of recovered compounds across diverse substrate streams. Key technological enablers, including substrate pre-treatments, precision fermentation, omics-guided strain selection and improvement, and bioprocess optimisation, are examined within the broader framework of circular bioeconomy integration. Despite significant scientific progress, major challenges remain, particularly related to substrate heterogeneity, process scalability, regulatory alignment, safety assessment, and consumer acceptance. The review identifies critical research gaps and future directions, emphasising the need for standardised analytical frameworks, harmonised compositional databases, AI-driven fermentation control, integrated biorefinery concepts, and pilot-scale validation. Overall, the evidence indicates that integrated fermentation-based approaches—especially those combining complementary by-product streams, tailored microbial consortia, and system-level process integration—represent the most promising pathway toward the scalable, sustainable, and economically viable valorisation of food industry by-products. Full article

Background/Objectives: Cold-smoked salmon (CSS) is a ready-to-eat product with minimal preservation hurdles and a microbiota shaped by raw-material contamination and processing environments. Short breaks in refrigeration commonly occur during shopping and transport, yet their microbiological impact remains unclear. Here, we used ASV-resolved 16S rRNA gene metataxonomics to characterize storage-driven microbiota dynamics in CSS—quantifying ASV-level genetic diversity and phylogeny-aware (UniFrac) community structure—and to evaluate the effect of a brief, consumer-mimicking 2 h room-temperature cold-chain disruption. Methods: Three CSS types (organic, conventional Norwegian, and conventional Scottish) were stored at 5 °C for 35 days. On day 16, half of each batch was exposed to 2 h at room temperature (RT) before analysis; paired controls remained refrigerated. Culture-based counts (total mesophiles, lactic acid bacteria, Photobacterium spp.; indicator/pathogen screens) were performed per ISO methods. Community profiling used 16S rRNA (V3–V4) amplicon sequencing with QIIME 2/DADA2 and SILVA taxonomy. Linear mixed effects modelled alpha diversity; beta diversity by PERMANOVA on UniFrac distances; differential abundance by ANCOM-BC. Results: ASV-resolved 16S rRNA gene profiles of CSS were dominated by Pseudomonadota and Bacillota, with storage-driven shifts and taxon-specific trajectories (e.g., increasing Latilactobacillus). Both time and product type significantly explained phylogeny-aware community structure (unweighted and weighted UniFrac), consistent with storage-driven phylogenetic convergence across products. At day 16, ASV-level genetic diversity (Shannon/Observed features) and genus-level composition did not differ between RT-disrupted and continuously refrigerated samples. Culture-dependent counts increased from baseline to day 16 and largely plateaued by day 35, with lactic acid bacteria in Norwegian CSS continuing to rise; no systematic effect of the 2 h RT exposure was observed in culture-based comparisons. Indicator/pathogen screens detected no unexpected pathogenic species throughout the study period. Conclusions: Refrigerated storage drives pronounced, phylogeny-aware microbiota shifts and cross-product convergence in cold-smoked salmon, whereas a single 2 h RT interruption at mid-storage did not measurably alter ASV-level genetic diversity or community structure under the tested conditions. Integrating culture-based enumeration with ASV-resolved 16S rRNA gene metataxonomics provides complementary insights for shelf-life evaluation and risk assessment in ready-to-eat seafood. Full article

Antimicrobial resistance (AMR) can disseminate through effluents from seafood processing facilities (SPFs), posing environmental and public health risks. This study assessed changes in coliform load and antimicrobial resistance patterns in effluents from two SPFs in Tema, Ghana, before and after upgrades to effluent treatment systems between 2022 and 2024. A total of 19 effluent samples were collected per SPF in 2021–2022, 20 effluent samples each per SPF in 2024, and 8 potable water samples each per SPF in 2024. Median coliform counts declined significantly in both facilities (SPF-1: 920 to 35 MPN/100 mL; SPF-2: 280 to 9.5 MPN/100 mL; p < 0.001), representing a 96% overall reduction. Escherichia coli prevalence decreased markedly in SPF-2, although Pseudomonas aeruginosa emerged after treatment upgrades. Resistance to third-generation cephalosporins and multidrug resistance declined, particularly in SPF-1, but persisted across both facilities. Potable water used for seafood processing showed low but detectable coliform contamination. Despite substantial reductions in coliform bacterial load, the continued presence of resistant gram-negative bacteria highlights the need for sustained AMR surveillance, mandatory effective effluent treatment, and routine disinfection of potable water to protect public health. Full article

From the first spontaneous fermentations of early civilizations to the precision of modern biotechnology, natural starter cultures have remained at the heart of fermented food and beverage production. Composed of complex microbial communities of lactic acid bacteria, yeasts, and filamentous fungi, these starters transform raw materials into products with distinctive sensory qualities, extended shelf life, and enhanced nutritional value. Their high microbial diversity underpins both their functional resilience and their cultural significance, yet also introduces variability and safety challenges. This review traces the historical development of natural starters, surveys their global applications across cereals, legumes, dairy, vegetables, beverages, seafood, and meats, and contrasts them with commercial starter cultures designed for consistency, scalability, and safety. Within the context of organic food production, natural starters offer opportunities to align fermentation with principles of sustainability, biodiversity conservation, and minimal processing, but regulatory frameworks—currently focused largely on yeasts—pose both challenges and opportunities for broader certification. Emerging innovations, including omics-driven strain selection, synthetic biology, valorization of agro-industrial byproducts, and automation, offer new pathways to improve safety, stability, and functionality without eroding the authenticity of natural starter cultures. By bridging traditional artisanal knowledge with advanced science and sustainable practices, natural starters can play a pivotal role in shaping the next generation of organic and eco-conscious fermented products. Full article

The growing demand for natural and sustainable food preservatives has drawn interest in carbon dots (CDs) derived from plant sources. This study aimed to synthesize CDs from dried German chamomile flowers (DF) and residual biomass (RB) obtained after essential oil extraction using a hydrothermal process. Their characteristics, bioactivities and cytotoxicity were examined. Both DF-CDs and RB-CDs were spherical (7–10 nm), exhibited strong UV blocking properties and tunable fluorescence and were rich in polyphenolic functional groups, especially the –OH group. DF-CDs generally showed higher antioxidant capacity than RB-CDs as assayed by DPPH, ABTS radical scavenging activities, FRAP and metal chelation activity. Both CDs showed antibacterial effects toward pathogenic bacterial strains (Escherichia coli and Listeria monocytogenes) and spoilage bacteria (Shewanella putrefaciens and Pseudomonas aeruginosa) in a dose-dependent manner. Cytotoxicity was assessed in BJ human fibroblasts, and both CDs exhibited high biocompatibility (>88% viability at 1000 µg/mL). When both CDs at 300 and 600 ppm were applied in a precooked baby clam edible portion (PBC-EP) stored at 4 °C, microbial growth, TVB and TMA contents were lower than those of the control. The total viable count was still under the limit (5.8 log CFU/mL) for the sample treated with CDs at 600 ppm up to 9 days, while the control was kept for only 3 days. Furthermore, the lipid oxidation level (PV and TBARS value) of PBC-EP decreased with CD treatment, especially at higher concentrations (600 ppm). Therefore, chamomile-derived CDs could serve as a promising alternative for perishable seafood preservation. Full article

Anthropogenic warming of the world’s oceans is not just an environmental crisis, but may result in a significant threat to human health. The combination of a warming ocean and increased human activity in coastal waters sets the stage for increased pathogenic Vibrio–human interaction. Warming patterns due to climate change have already been related to the emergence of Vibrio outbreaks in temperate and cold regions. Seafoods, including seaweeds, are uniquely poised to contribute to global food and nutrition security. In recent years there has been a resurgence of interest in seaweeds due to their many uses, high nutritional value, and ability to provide ecosystem services such as habitat provision, carbon and nutrient uptake, and coastal protection. However, some seaweed species can be a reservoir for harbouring pathogenic Vibrio, and illnesses like gastroenteritis have recently been associated with foods prepared with seaweeds. In this study, we investigated the impact of elevated water temperatures on abundances of the major human pathogens Vibrio parahaemolyticus, Vibrio alginolyticus, and Vibrio vulnificus/cholerae on seaweed and in coastal waters. Three seaweed species, Fucus serratus, Palmaria palmata, and Ulva spp., were exposed to temperature treatments (16 °C and 20 °C) to assess the effects of mean-temperature rise on Vibrio parahaemolyticus, Vibrio alginolyticus, and Vibrio vulnificus/cholerae colonisation. Colony-forming units (CFUs) on seaweed surfaces and in surrounding water were counted. F. serratus and P. palmata showed significantly higher Vibrio abundances at higher temperatures compared with Ulva spp.; however, temperature did not significantly affect abundances of tested Vibrio species in surrounding waters. These results indicate that certain seaweed species may serve as major hotspots for human pathogenic bacteria in warmer conditions, with implications for human health. Full article

Next-Generation Sequencing (NGS) technology was applied to evaluate Food Safety Management System (FSMS) performance in seafood-processing factories by exploring microbiome diversity alongside traditional methods for detecting foodborne pathogens. A total of 210 environmental swabs collected from processing zones in six factories underwent 16S rRNA amplicon sequencing. FSMS-certified factories exhibited significantly higher species richness, with alpha diversity p-values of 0.0036 for observed ASVs, 0.0026 for Faith’s PD and 0.032 for Shannon. Beta diversity analysis also revealed significant differences, with p-values of 0.001 for Bray–Curtis, unweighted UniFrac and Jaccard. Pathogens like Listeria monocytogenes, Salmonella spp. and Bacillus cereus were present in “uncertified” factories but absent in the “certified” factories. The “certified” factories had a significantly higher proportion of lactic acid bacteria (LAB) genera (70.22%) compared to “uncertified” factories (29.78%). The LAB genera included Streptococcus, Lactococcus, Lactobacillus and others. NGS has demonstrated superior capability by providing comprehensive microbiome detection, including the unculturable microorganisms and insights into microbial diversity, so it lacks the limitations that come with traditional culturing. These findings highlight the potential for leveraging beneficial microbes in bioremediation and pathogen control to enhance FSMS effectiveness in seafood-processing environments. Full article

Seafood plays a vital role in human diets worldwide, serving as an important source of high-quality protein, omega-3 fatty acids, and essential vitamins and minerals that promote health and prevent various chronic conditions. The health benefits of seafood consumption are well documented, including a reduced risk of cardiovascular diseases, improved cognitive function, and anti-inflammatory effects. However, the safety of seafood is compromised by multiple hazards that can pose significant health risks. Pathogenic microorganisms, including bacteria, viruses, and parasites, in addition to microbial metabolites, are prominent causes of the foodborne diseases linked to seafood consumption, necessitating reliable detection and monitoring systems. Molecular biology and digital techniques have emerged as essential tools for the rapid and accurate identification of these foodborne pathogens, enhancing seafood safety protocols. Additionally, the presence of chemical contaminants such as heavy metals (e.g., mercury and lead), microplastics, and per- and polyfluoroalkyl substances (PFASs) in seafood is of increasing concern due to their potential to accumulate in the food chain and adversely affect human health. The biogenic amines formed during the microbial degradation of the proteins and allergens present in certain seafood species also contribute to food safety challenges. This review aims to address the nutritional value and health-promoting effects of seafood while exploring the multifaceted risks associated with microbial contamination, chemical pollutants, and naturally occurring substances. Emphasis is placed on enhanced surveillance, seafood traceability, sustainable aquaculture practices, and regulatory harmonization as effective strategies for controlling the risks associated with seafood consumption and thereby contributing to a safer seafood supply chain. Full article

Cold plasma (CP) is a non-thermal technology, successfully used to decontaminate and extend the shelf-life of various foods. However, CP can cause quality deterioration in sensitive matrices, such as fish products. This research aimed to evaluate the effect of CP treatment obtained using different gas mixtures (80% Ar/20% O₂, or 80% N₂/20% O₂) with a surface dielectric barrier discharge (SDBD) on the decontamination of spoilage microflora, the main quality indices and the sensory acceptability of seabream (Spaurus aurata L.) fillets during refrigerated storage. At the beginning and at the end of the shelf life, lipid and protein oxidation indices and the fatty acid profile were evaluated. Results showed that, despite a low initial microbial decontamination (0.2–0.3 Log CFU/g), an inhibition of the growth of the main spoilage bacteria was observed resulting in an increase of the microbiological shelf life of around 40% for both treatments. Although a slight increase in lipid and protein oxidation was observed (up to around 5 mg MDA/kg and 4 nmol/mg of protein for TBARs and carbonyl content respectively), the sensory acceptability was higher for plasma treated samples, while the fatty acid profile was not affected and only a slight variation in the surface colour was observed (L* value increase by 3 points), confirming that CP could represent an interesting strategy to extend the shelf life of seafood products with minimal impact on quality and nutritional value. Full article

Bacteriophages, or phages, which are viruses with specifically restricted tropism for bacteria, have regained interest in the last few decades as alternative therapeutic agents against antibiotic-resistant pathogenic bacteria in animals and humans worldwide. In this context, bacteriophage therapy has been developed to treat bacterial infections of cultured fish, shellfish, and crustaceans. Nowadays, aquaculture is the only feasible solution to meet the continuously growing global demand for high-quality seafood. As such, it is crucial to focus on controlling the spread of pathogenic bacteria, as they have a significant economic impact on aquaculture systems. Overall, the documented research supports the application of bacteriophage therapy in aquaculture, but also underlies the need for additional studies, as it is still mostly in the scientific stage. This review aims to highlight and critically examine recent advancements in the application of bacteriophages to treat the most common bacterial infectious diseases in both freshwater and saltwater aquaculture species, providing topical perspectives and innovative advances. Full article

Bivalve mollusks face a crisis due to infectious diseases, resulting in high mortality and economic losses. The need for continuous monitoring to prevent contamination from sewage and rainwater in aquaculture is evident. The recent mass mortality of scallops in Ilha Grande Bay (IGB), Rio de Janeiro’s largest scallop producer, due to environmental contaminants underscores the need for further research. This study aims to investigate the recent collapse of the scallop population and assess the human impact by analyzing the circulation of pathogens. Materials and Methods: Mollusks were collected from three sites in Ilha Grande Bay (IGB), a region known for its significant scallop production, and from scallop farms in Angra dos Reis, RJ. A total of 216 gill and adductor tissue samples from lion’s foot scallops were analyzed. Bacterial contamination was identified using MALDI-TOF, while antimicrobial susceptibility and carbapenem production were assessed via disk diffusion tests. Results: Mollusks were contaminated with V. alginolyticus, V. fluvialis, V. harveyi, Pseudomonas putida, and Pseudomonas monteilii. All isolates were sensitive to meropenem, but P. putida showed higher resistance to ciprofloxacin. Conclusions: The presence of these pathogenic and resistant bacteria in scallop adductor tissues is a concern for the aquaculture industry and a significant public health risk. The potential for these bacteria to enter the human food chain through consuming contaminated seafood or recreational activities such as bathing is a serious issue that needs to be addressed. Full article

Food safety is a paramount public health concern, particularly with the rise of antimicrobial-resistant bacteria. This systematic review explores the efficacy of bacteriophages as a novel and environmentally sustainable approach to controlling multi-resistant and non-resistant bacterial pathogens in animal-derived food products. Following PRISMA guidelines, data from multiple studies were synthesized to evaluate bacteriophage applications across diverse food matrices, including beef, poultry, seafood, and dairy. The findings highlight significant variability in bacteriophage efficacy, influenced by factors such as food matrix properties, bacterial strains, and application methods. Phage cocktails and their combination with thermal treatments consistently demonstrated superior bacterial reduction compared to single-phage applications, which yielded variable results. Interestingly, the absence of a clear dose-response relationship underscores the need for a more detailed understanding of phage-host interactions and environmental influences. This review addresses a critical gap in the literature by advocating for matrix-specific, targeted phage applications over generalized approaches. Additionally, it underscores the transformative potential of bacteriophages as sustainable alternatives to chemical disinfectants in modern food safety practices. These insights provide a framework for future research aimed at optimizing bacteriophage efficacy and scaling their application in real-world food production systems. Full article

The storage temperature is important for maintaining the quality of raw fish meat. The characteristics of ordinary muscle (OM) and dark muscle (DM) differ. This study aimed to clarify the effects of storage temperature (refrigeration, ice storage, and super-chilled (SC) storage) on the bacterial flora and quality (biochemical changes, volatile organic compounds (VOCs), and off-flavor development) of both muscles of yellowtail (Seriola quinqueradiata). SC storage effectively extended the shelf life of the dorsal part of ordinary muscle (OM) and DM by reducing bacterial proliferation, VOC changes, and off-flavor formation. However, their effects on the inhibition of trimethylamine (TMA) accumulation and lipid oxidation are limited. (E,E)-2,4-octadienal and (E,E)-3,5-octadien-2-one were identified as candidate markers of OM quality deterioration, whereas 1-hexanol was identified as a potential marker for DM. Alcohols, esters, and ketones are potential spoilage indicators of yellowtail muscles (OM and DM). Pseudomonas was the dominant spoilage bacterium in OM and DM across all storage conditions, with Acinetobacter, Brochothrix, and Shewanella appearing in later storage stages. These findings highlight the importance of storage at lower temperatures and understanding the dynamics of spoilage-causing bacteria and changes in VOCs in raw fish meat (OM and DM) to prevent spoilage and maintain meat quality. Full article

The escalating presence of antibiotic-resistant bacteria (ARB) in food systems presents a pressing challenge, particularly in preventing contamination and ensuring food safety. Traditional sanitation methods, such as cooking and chemical disinfectants, provide effective means to reduce ARB, yet there is a growing need for additional preventive measures directly on food surfaces. This review explores the potential of chitosan–phytochemical composites (CPCs) as surface coatings to prevent the initial contamination of food by ARB, thereby offering a novel complementary approach to conventional food safety practices. Chitosan, combined with active plant-derived metabolites (phytochemicals), forms composites with notable antibacterial and antioxidant properties that enhance its protective effects. We examine CPC synthesis methodologies, including chemical modifications, free radical-induced grafting, and enzyme-mediated techniques, which enhance the stability and activity of CPCs against ARB. Highlighting recent findings on CPCs’ antibacterial efficacy through minimum inhibitory concentrations (MIC) and zones of inhibition, this review underscores its potential to reduce ARB contamination risks on food surfaces, particularly in seafood, meat, and postharvest products. The insights provided here aim to encourage future strategies leveraging CPCs as a preventative surface treatment to mitigate ARB in food production and processing environments. Full article