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Review

Viral Transmission in Sea Food Systems: Strategies for Control and Emerging Challenges

by
Dingsong Lin
1,†,
Wendi Chen
1,†,
Zejia Lin
1,
Lingdai Liu
1,
Molan Zhang
1,
Hongshun Yang
2,
Zifei Liu
1,* and
Lin Chen
3,*
1
Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore 117543, Singapore
2
College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
3
School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, Singapore 637459, Singapore
*
Authors to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Foods 2025, 14(6), 1071; https://doi.org/10.3390/foods14061071
Submission received: 19 February 2025 / Revised: 4 March 2025 / Accepted: 13 March 2025 / Published: 20 March 2025
(This article belongs to the Section Food Security and Sustainability)
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Abstract

The SARS-CoV-2 pandemic had widespread and severe impacts on both the global economy and human health. Facing the continuously mutating virus, this crisis has heightened concerns among consumers and businesses regarding viral transmission through seafood, particularly in the face of emerging, unknown viruses, underscoring our preparedness gaps. This review provides a succinct overview of the survival mechanisms of prevalent viruses in seafood, examines potential transmission pathways to humans during seafood processing, and discusses strategies for mitigating their spread throughout the seafood supply chain. Furthermore, the discussion highlights emerging trends in innovative antiviral technologies aimed at enhancing food safety. Person-to-person transmission remains the most likely source of infection within the supply chain. Therefore, it is still imperative to adhere to the implementation of standard processes, namely good manufacturing practices (GMP) and good hygiene practices (GHP), in the seafood business. In light of the significant losses caused by this crisis and the persistent presence of various viruses within the seafood supply chain, efforts are needed to implement predictive and preventive measures against potential emerging viruses. Future research should focus on monitoring and limiting viral transmission by integrating Industry 4.0 applications, smart technologies, and antiviral packaging, maximizing the potential of these emerging solutions.
Keywords: aquatic products; food safety; SARS-CoV; seafood; supply chain; virus aquatic products; food safety; SARS-CoV; seafood; supply chain; virus

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MDPI and ACS Style

Lin, D.; Chen, W.; Lin, Z.; Liu, L.; Zhang, M.; Yang, H.; Liu, Z.; Chen, L. Viral Transmission in Sea Food Systems: Strategies for Control and Emerging Challenges. Foods 2025, 14, 1071. https://doi.org/10.3390/foods14061071

AMA Style

Lin D, Chen W, Lin Z, Liu L, Zhang M, Yang H, Liu Z, Chen L. Viral Transmission in Sea Food Systems: Strategies for Control and Emerging Challenges. Foods. 2025; 14(6):1071. https://doi.org/10.3390/foods14061071

Chicago/Turabian Style

Lin, Dingsong, Wendi Chen, Zejia Lin, Lingdai Liu, Molan Zhang, Hongshun Yang, Zifei Liu, and Lin Chen. 2025. "Viral Transmission in Sea Food Systems: Strategies for Control and Emerging Challenges" Foods 14, no. 6: 1071. https://doi.org/10.3390/foods14061071

APA Style

Lin, D., Chen, W., Lin, Z., Liu, L., Zhang, M., Yang, H., Liu, Z., & Chen, L. (2025). Viral Transmission in Sea Food Systems: Strategies for Control and Emerging Challenges. Foods, 14(6), 1071. https://doi.org/10.3390/foods14061071

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