An Analysis of Seafood Recalls in the United States, 2002 Through 2022

Blickem, Erika Rene; Bell, Jon W.; Oliveira, Alexandra; Baumgartel, D Mona; DeBeer, John

doi:10.1016/j.jfp.2023.100090

Cited by 2 publications

(1 citation statement)

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“…This toxin is highly toxic and can be produced under strict anaerobic conditions at temperatures exceeding 3.3 • C, highlighting the need for effective temperature management in handling and storage of seafood in reduced oxygen packaging. The levels of C. botulinum in seafood can range from 1 to 2400 spores per kilogram (Blickem et al, 2023). In summary, understanding and managing the growth factors and presence of these microbial hazards, especially in the context of temperature control during processing and transportation, are crucial for ensuring seafood safety and reducing the risk of foodborne illnesses associated with seafood consumption.…”

Section: Prevalence Of Microbial Pathogens In Refrigerated and Frozen...mentioning

confidence: 99%

Comprehensive analysis of predominant pathogenic bacteria and viruses in seafood products

Roy,

Jeon

et al. 2024

Comp Rev Food Sci Food Safe

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Given the growing global demand for seafood, it is imperative to conduct a comprehensive study on the prevalence and persistence patterns of pathogenic bacteria and viruses associated with specific seafood varieties. This assessment thoroughly examines the safety of seafood products, considering the diverse processing methods employed in the industry. The importance of understanding the behavior of foodborne pathogens, such as Salmonella typhimurium, Vibrio parahaemolyticus, Clostridium botulinum, Listeria monocytogenes, human norovirus, and hepatitis A virus, is emphasized by recent cases of gastroenteritis outbreaks linked to contaminated seafood. This analysis examines outbreaks linked to seafood in the United States and globally, with a particular emphasis on the health concerns posed by pathogenic bacteria and viruses to consumers. Ensuring the safety of seafood is crucial since it directly relates to consumer preferences on sustainability, food safety, provenance, and availability. The review focuses on assessing the frequency, growth, and durability of infections that arise during the processing of seafood. It utilizes next‐generation sequencing to identify the bacteria responsible for these illnesses. Additionally, it analyzes methods for preventing and intervening of infections while also considering the forthcoming challenges in ensuring the microbiological safety of seafood products. This evaluation emphasizes the significance of the seafood processing industry in promptly responding to evolving consumer preferences by offering current information on seafood hazards and future consumption patterns. To ensure the continuous safety and sustainable future of seafood products, it is crucial to identify and address possible threats.

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Section: Prevalence Of Microbial Pathogens In Refrigerated and Frozen...mentioning

confidence: 99%