Food safety and products from aquaculture

Abstract

SUMMARY Aquaculture is currently one of the fastest growing food production systems in the world with production increasing at an average rate of ***9·6% per year over the past decade. As world fish stocks are reaching the limits of exploitation, we shall rely to a far greater extent on products from aquaculture as food sources of high nutritional value. Approximately 90% of global aquaculture production is based in Asia, where it provides an important source of dietary animal protein of the region and income for millions of small‐scale farmers. Commercial aquaculture contributes significantly to the economies of many producing countries, where highly valued species are a major source of foreign. Many different aquaculture systems exist world wide, ranging from small family‐sized fish ponds to intensive cage culture industries as used in salmon fishing. There has been an expansion in the use of integrated farming systems, especially in Asia, where animal and human faeces are used to fertilise ponds. This paper will review global aquaculture systems used in the production of finfish and crustaceans and will focus on potential hazards arising from biological contamination of products that pose risks to public health.

Not all lineages are equally invasive: genetic origin and life-history in Atlantic salmon and brown trout acclimated to the Southern Hemisphere

“…Aquaculture is an activity in expansion worldwide (Reilly and Kaeferstein 1999;Naylor et al 2000;Vergara 2003;James 2009), but encompasses risks like potential invasions from accidental escapes (e.g. Linde et al 2008;Krishnakumar et al 2009).…”

Bacterial Flora and Antimicrobial Resistance in Raw Frozen Cultured Seafood Imported to Denmark

“…Previous studies on antimicrobial resistance in seafood have almost entirely determined resistance for other, mainly zoonotic, bacterial pathogens, including Vibrio (1,3,11,16,24,32,38), Aeromonas (1,3,25,28,42), Salmonella (16,32), and the fecal indicator E. coli (1,16,21,34). Little is known about the normal bacterial flora in cultured shrimp and fish at the point of harvest or in the final processed products.…”

“…Other human pathogens, e.g., Vibrio spp. and Listeria monocytogenes, are naturally occurring and originate from the pond or processing environment (32). Improper storage and handling of seafood products may also lead to increased growth of spoilage bacteria such as Lactobacillus spp., Proteus spp., Shewanella putrefaciens, and Pseudomonas spp.…”

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“…Photobacterium is known as a marine bacterium, found in salmon fish intestines (Holben, Williams, Saarinen, Särkilahti, & Apajalahti, 2002). The bacterium is also known for its spoilage potential of fish fillets and other aquaculture products (Reilly & Kaeferstein, 1998). The microbial flora from freshly-caught oysters could reflect the microbial flora in the surrounding environment (Hatje, Neuman, Stevenson, Bowman, & Katouli, 2014;Zarkasi et al, 2014).…”