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Foods
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Seafood Products: Safety and Quality
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Seafood Products: Safety and Quality

A special issue of Foods (ISSN 2304-8158).

Deadline for manuscript submissions: closed (31 August 2017) | Viewed by 34943

Special Issue Editor

Prof. Michael Jahncke

E-Mail Website
Guest Editor
Center Director Virginia Seafood Agricultural Research and Extension Center, Department of Food Science and Technology, Virginia Tech, Hampton, VA 23669, USA
Interests: food safety; food quality; food handling and processing; HACCP; microbiology; aquaculture
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Ensuring the safety and quality of sustainable seafood products is essential as the world increases its consumption of these products. Food safety and many food quality issues of seafood (whether wild caught or aquacultured) can be generally attributed to chemical and biological issues associated with the harvest and/or grow-out environment (i.e., natural or anthropogenic issues), and chemical, biological and physical issues at the processing, storage, distribution and consumer level. Thus, a holistic education and training approach starting from the fisherman/aquaculturist, through the processor, distributor and consumer is needed to maintain the safety and quality of seafood products. We need to integrate Best Management Practice (BMPs) concepts starting from the commercial fishing vessel and/or the aquaculture farm through harvest and distribution. Training and education on quick cooling/quick freezing and stable low storage temperature methods will help ensure seafood safety and slow deleterious quality changes in texture, color, and flavor due to chemical/biochemical activity. This in concert with Hazard Analysis and Risk-Based Preventive Controls (HARPC) at the aquaculture farm, and Hazard Analysis and Critical Control Point (HACCP), Sanitation Standard Operating Procedures (SSOPs), and Good Manufacturing Practices (GMPs) at the processing and distribution steps will help ensure the quality and safety of these products.  The final link is continued consumer education on how to properly handle, store and cook these seafood products. These holistic training and education programs for the seafood industry and for consumers will help ensure food safety and also contribute to higher quality seafood products.

Dr. Michael Jahncke
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Published Papers (4 papers)

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Research

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229 KiB  
Article
Determination of Salmonella spp., E. coli VTEC, Vibrio spp., and Norovirus GI-GII in Bivalve Molluscs Collected from Growing Natural Beds in Sardinia (Italy)
by Marta Marceddu, Sonia Lamon, Simonetta G. Consolati, Sara Ciulli, Roberta Mazza, Anna Mureddu and Domenico Meloni
Foods 2017, 6(10), 88; https://doi.org/10.3390/foods6100088 - 11 Oct 2017
Cited by 16 | Viewed by 5081
Abstract
The aim of the present study was to evaluate the presence of Salmonella spp., verotoxigenic E. coli (VTEC), Vibrio spp., and Norovirus GI-GII in bivalve molluscs, cockles, and European grooved carpet shells (Cerastoderma spp. and Ruditapes decussatus) collected from a class [...] Read more.
The aim of the present study was to evaluate the presence of Salmonella spp., verotoxigenic E. coli (VTEC), Vibrio spp., and Norovirus GI-GII in bivalve molluscs, cockles, and European grooved carpet shells (Cerastoderma spp. and Ruditapes decussatus) collected from a class B growing natural bed in Sardinia (Italy). All of the samples were analysed for Salmonella spp. detection according to European Commission Regulation (EC) 2285/2015. Detection and enumeration of Vibrio spp. were performed according to previously published methods. Presumptive identification of Vibrio spp. isolates was performed by means of conventional biochemical tests. E. coli VTEC was isolated following a direct multiplex polymerase chain reaction (PCR) screening test. Norovirus GI and GII were determined by reverse transcriptase-polymerase chain reaction (RT-PCR). No Salmonella spp. were detected. The prevalence of Vibrio spp. was 90%, and the average contamination levels were 3.19 ± 1.07 and 2.84 ± 0.31 Log10 cfu/g in cockles and European grooved carpet shells, respectively. The prevalence of E. coli VTEC was 6.6%. All of the isolates showed a complete pathogenicity profile. The presence of Norovirus was highlighted in 25% of European grooved carpet shells samples. Results showed the typical microbiological profile of bivalve molluscs collected from backwaters and confirmed the capability of shellfish to accumulate E. coli VTEC, pathogenic vibrios, and Norovirus. The presence of such pathogens in shellfish is of major concern for the safety of consumers. Full article
(This article belongs to the Special Issue Seafood Products: Safety and Quality)
5775 KiB  
Article
Weakening Pin Bone Attachment in Fish Fillets Using High-Intensity Focused Ultrasound
by Martin H. Skjelvareid, Svein Kristian Stormo, Kristín Anna Þórarinsdóttir and Karsten Heia
Foods 2017, 6(9), 82; https://doi.org/10.3390/foods6090082 - 18 Sep 2017
Cited by 1 | Viewed by 10000
Abstract
High Intensity Focused Ultrasound (HIFU) can be used for the localized heating of biological tissue through the conversion of sound waves into heat. Although originally developed for human medicine, HIFU may also be used to weaken the attachment of pin bones in fish [...] Read more.
High Intensity Focused Ultrasound (HIFU) can be used for the localized heating of biological tissue through the conversion of sound waves into heat. Although originally developed for human medicine, HIFU may also be used to weaken the attachment of pin bones in fish fillets to enable easier removal of such bones. This was shown in the present study, where a series of experiments were performed on HIFU phantoms and fillets of cod and salmon. In thin objects such as fish fillets, the heat is mainly dissipated at the surfaces. However, bones inside the fillet absorb ultrasound energy more efficiently than the surrounding tissue, resulting in a “self-focusing” heating of the bones. Salmon skin was found to effectively block the ultrasound, resulting in a significantly lower heating effect in fillets with skin. Cod skin partly blocked the ultrasound, but only to a small degree, enabling HIFU treatment through the skin. The treatment of fillets to reduce the pin bone attachment yielded an average reduction in the required pulling force by 50% in cod fillets with skin, with little muscle denaturation, and 72% in skinned fillets, with significant muscle denaturation. Salmon fillets were treated from the muscle side of the fillet to circumvent the need for penetration through skin. The treatment resulted in a 30% reduction in the peak pulling force and 10% reduction in the total pulling work, with a slight denaturation of the fillet surface. Full article
(This article belongs to the Special Issue Seafood Products: Safety and Quality)
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Review

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394 KiB  
Review
The Psychology of Sustainable Seafood Consumption: A Comprehensive Approach
by Isabel G. M. Richter and Christian A. Klöckner
Foods 2017, 6(10), 86; https://doi.org/10.3390/foods6100086 - 28 Sep 2017
Cited by 34 | Viewed by 9330
Abstract
This paper discusses conceptual confusions of sustainable seafood consumption, practical challenges, and potential anchors from where this behaviour can be fostered. The main focus lies on psychological variables. The resulting framework comprises (1) a definition of sustainable seafood consumption, (2) suggestions for corresponding [...] Read more.
This paper discusses conceptual confusions of sustainable seafood consumption, practical challenges, and potential anchors from where this behaviour can be fostered. The main focus lies on psychological variables. The resulting framework comprises (1) a definition of sustainable seafood consumption, (2) suggestions for corresponding behaviours, (3) the identification of facilitating and hindering factors, (4) an assemblage of these factors into a theoretical model, and (5) a short discussion of how the model adds up value to the current state of the art in marine resource conservation. Behavioural models significantly contribute to behavioural change research. The originality and value of this research are that it tackles the so far relatively neglected field of sustainable seafood consumption as important part of sustainable development and marine conservation in the future. From an interventional perspective, the developed model facilitates the identification of contact points to approach consumers and disseminate sustainable seafood consumption among modern Western consumers. Full article
(This article belongs to the Special Issue Seafood Products: Safety and Quality)
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905 KiB  
Review
An Overview of Seafood Supply, Food Safety and Regulation in New South Wales, Australia
by Malik A. Hussain, Themy Saputra, Elizabeth A. Szabo and Bruce Nelan
Foods 2017, 6(7), 52; https://doi.org/10.3390/foods6070052 - 19 Jul 2017
Cited by 11 | Viewed by 9869
Abstract
Seafood consumption is increasing in Australia, especially in New South Wales (NSW). Average per capita seafood consumption in NSW is higher than the national average. Seafood supply in NSW comes from domestic (wild catch and aquaculture) and overseas (seafood imports) sources. The contribution [...] Read more.
Seafood consumption is increasing in Australia, especially in New South Wales (NSW). Average per capita seafood consumption in NSW is higher than the national average. Seafood supply in NSW comes from domestic (wild catch and aquaculture) and overseas (seafood imports) sources. The contribution of wild catch and aquaculture in domestic seafood production (2012–2013) was 73.42% and 26.52%, respectively. Seafood-associated foodborne illness outbreaks are not common and on an average four outbreaks occur each year in NSW. Most of the outbreaks in 2015 and 2016 were related to ciguatera poisoning. The regulation of the seafood industry and the management of food safety is an example of the coordinated work of multiple government agencies and organizations in which NSW Food Authority is responsible for managing the overall risks through the Seafood Safety Scheme. Overall, seafood supply in NSW is of high quality and poses low food safety risk to consumers. Full article
(This article belongs to the Special Issue Seafood Products: Safety and Quality)
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