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Foods
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Contaminants in Seafood: Prevention, Control, and Detection—2nd Edition
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Contaminants in Seafood: Prevention, Control, and Detection—2nd Edition

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: 31 July 2025 | Viewed by 4933

Special Issue Editors

Prof. Dr. Lanming Chen

E-Mail Website
Guest Editor
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Interests: food safety; microbiology; pathogenesis; host–pathogen interaction; biocontrol
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Yulong Tan

E-Mail Website
Guest Editor
1. Department of Otorhinolaryngology and Head and Neck Surgery, Medical University of Vienna, Vienna, Austria
2. Special Food Research Institute, Qingdao Agricultural University, Qingdao 266109, China
Interests: seafood-borne pathogens; seafood-borne spoilage microorganims; antibiotic residues; heavy metal residues; rapid detection techniques
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Daofeng Qu

E-Mail Website
Guest Editor
Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, China
Interests: contaminants in seafood; contaminated food; rapid detection techniques
Dr. Jun Yan

E-Mail Website
Guest Editor
College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
Interests: seafood; hazards and control; Food Bioscience

Special Issue Information

Dear Colleagues,

Billions of people in the world are at risk of unsafe food. Many millions become sick while hundreds of thousands die annually due to the consumption of contaminated food. Seafood provides more than 4.5 billion people with at least 15% of their average per capita intake of animal protein. Nevertheless, along with the fast growth of human fisheries and aquaculture, intensive coastal aquaculture and excessive use of additives and antibiotics have become new challenges to food safety, particularly in developing nations. The resulting substantial changes in coastal ecosystems consequently increase the risk of seafood-borne infectious diseases. On the other hand, rapid global urbanization and industrialization may lead to the increasing pollution of the oceans, into which substantial amounts of waste are discharged, including hazardous heavy metals, organic pollutants, plastics, and radioactive compounds. Due to their long-term persistence and non-degradable nature, their accumulation in humans through the seafood chain continues to pose substantial threats to marine ecosystems and human health. Therefore, confronting these challenges requires rigorous scientific research. Advances in this field are expected to impact the food production/testing industry, governments, and food consumers.

Original and review papers dealing with all aspects of “Contaminants in Seafood: Prevention, Control, and Detection” are welcome for inclusion in this Special Issue of Foods. Research reports will focus on the following areas: development and/or improvement of rapid methods for the detection and/or identification of seafood-borne pathogenic and spoilage microorganisms and chemical contaminants; new approaches and/or strategies for controlling seafood-borne pathogens and spoilages; and non-biological contaminants; and recent discoveries in resurgence, pathogenesis, determining, and/or characterizing seafood-borne pathogens.

You could also contact the Managing Editor of Foods, Alexandra Madalina Mateescu (mateescu@mdpi.com), if you are interested in this project.

Prof. Dr. Lanming Chen
Prof. Dr. Yulong Tan
Prof. Dr. Daofeng Qu
Dr. Jun Yan
Guest Editors

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.

Keywords

  • seafood-borne pathogens
  • seafood-borne spoilage microorganisms
  • antibiotic residues
  • heavy metal residues
  • rapid detection techniques
  • eliminating and controlling of contaminants in seafood
  • resurgence and pathogenesis of seafood-borne pathogens

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Published Papers (3 papers)

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Research

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17 pages, 2947 KiB  
Article
Evaluation of the Bioavailability of Iodine and Arsenic in Raw and Cooked Saccharina japonica Based on Simulated Digestion/Caco-2 Cell Model
by Na Li, Zhaomeng Geng, Yingying Guo, Xinyue Dai, Wenjia Zhu, Lin Yao, Yanhua Jiang, Xiaojuan Wang, Hao Dong, Huijie Wang and Lianzhu Wang
Foods 2024, 13(18), 2864; https://doi.org/10.3390/foods13182864 - 10 Sep 2024
Cited by 1 | Viewed by 1323
Abstract
Kelp is a traditional healthy food due to its high nutritional content; however, its relatively high contents of iodine and arsenic have raised concerns about its edible safety. This study explored the effects of different cooking treatments on the contents of iodine and [...] Read more.
Kelp is a traditional healthy food due to its high nutritional content; however, its relatively high contents of iodine and arsenic have raised concerns about its edible safety. This study explored the effects of different cooking treatments on the contents of iodine and arsenic in kelp, evaluated the bioaccessibility and bioavailability of iodine and arsenic in kelp using in vitro digestion, and compared the differences in the transport characteristics of iodine in kelp and KIO3 using a Caco-2 monolayer cell transport model. The results show that the content of target elements that reached systemic circulation could be reduced by cooking and gastrointestinal digestion. The highest reductions in iodine and arsenic were 94.4% and 74.7%, respectively, which were achieved by boiling for 10 min. The bioaccessibility and bioavailability of iodine and arsenic were significantly improved by a cooking treatment. However, the contents of iodine and arsenic decreased significantly, with the bioaccessibility of iodine reducing from 3188.2 μg/L to 317.0 μg/L and that of arsenic reducing from 32.5 μg/L to 18.1 μg/L in the gastric phase after boiling. The findings also show that the efficiency of iodine transport in kelp and KIO3 was positively correlated with the transport time and negatively correlated with the concentration of iodine. With the increase in the iodine concentration, the rate of iodine transport in kelp decreased from 63.93% to 3.14%, but that of KIO3 was stable at around 35%, which indicates that the absorption efficiency of iodine from kelp was limited, even when too much kelp was ingested. In conclusion, the edible safety of kelp is significantly improved after cooking. The risk of excessive iodine and arsenic intake caused by consuming kelp is extremely low, and as an effective iodine supplement source, kelp has higher edible safety compared with KIO3. This study clarifies the safety of algae based on iodine and arsenic contents and also provides a basis for the formulation of food safety standards. Full article
(This article belongs to the Special Issue Contaminants in Seafood: Prevention, Control, and Detection—2nd Edition)
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Review

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47 pages, 1941 KiB  
Review
Exploring the Complexities of Seafood: From Benefits to Contaminants
by Bettina Taylor, Kelvin Fynn Ofori, Ali Parsaeimehr, Gulsun Akdemir Evrendilek, Tahera Attarwala and Gulnihal Ozbay
Foods 2025, 14(9), 1461; https://doi.org/10.3390/foods14091461 - 23 Apr 2025
Viewed by 533
Abstract
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 [...] Read more.
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
(This article belongs to the Special Issue Contaminants in Seafood: Prevention, Control, and Detection—2nd Edition)
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19 pages, 1976 KiB  
Review
A Critical Analysis of the Opportunities and Challenges of Phage Application in Seafood Quality Control
by Jun Yan, Zhenghao Guo and Jing Xie
Foods 2024, 13(20), 3282; https://doi.org/10.3390/foods13203282 - 16 Oct 2024
Cited by 3 | Viewed by 1994
Abstract
Seafood is an important source of food and protein for humans. However, it is highly susceptible to microbial contamination, which has become a major challenge for the seafood processing industry. Bacteriophages are widely distributed in the environment and have been successfully used as [...] Read more.
Seafood is an important source of food and protein for humans. However, it is highly susceptible to microbial contamination, which has become a major challenge for the seafood processing industry. Bacteriophages are widely distributed in the environment and have been successfully used as biocontrol agents against pathogenic microorganisms in certain food processing applications. However, due to the influence of environmental factors and seafood matrices, using bacteriophages for commercial-scale biocontrol strategies still faces some challenges. This article briefly introduces the current processes used for the production and purification of bacteriophages, lists the latest findings on the application of phage-based biocontrol in seafood, summarizes the challenges faced at the current stage, and provides corresponding strategies for solving these issues. Full article
(This article belongs to the Special Issue Contaminants in Seafood: Prevention, Control, and Detection—2nd Edition)
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