SMEs across the globe have witnessed increasing internal and external pressure to adopt the recent industrial revolution (4.0 & 5.0). There has been pressure for SMEs to adopt Industry 4.0 technologies, but this did not transpire in traditional i...
Seafood preservation techniques have evolved from ancient methods to modern innovations like canning, freezing, and surimi production. Canning in the 19th century introduced airtight containers, while commercial freezing technologies like flash freez...
With a focus on seafood industries, this study provides a framework for economic contribution assessments, outlines Virginia’s seafood supply chain components, and evaluates the direct, indirect, and induced economic impacts of Virginia’s...
Chitosan is a versatile biomolecule with a broad range of applications in food and pharmaceutical products. It can be obtained by the alkaline deacetylation of chitin. This biomolecule can be extracted using conventional or green methods from seafood...
Few studies have examined the relationship between seafood export performance and exchange rate fluctuations. This paper investigates the short and long-term relationship between variables and the effect of currency depreciation on investment in indu...
Virginia’s coastal location and abundant marine resources make its seafood industry a vital contributor to the state’s economy, supporting both local communities and tourism. This study applied input–output models and updates the ec...
Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analyti...
Effective monitoring of perishable food products has become increasingly important for ensuring quality, enabling smart packaging to be a key consideration for food companies. Among the promising technologies available for transforming packaging into...
Identification of emerging issues has garnered growing interest as a way to establish proactive policy formulation. However, in fisheries research, analyzing such issues has largely depended on the literature or researchers’ judgment. We use ke...
Aquatic animal welfare has been gaining increasing attention globally in the last few years. The Aquatic Animal Welfare Research and Practice Seminar was held in Hangzhou, China, from 28th to 29th March 2025. The Seminar gathered leading scientists a...
A critical distinction often overlooked, yet rudimentary to the sustainable infrastructure of a complex and generative industry, is the fundamental difference between animal health and welfare in aquaculture. While these terms are frequently used int...
Marine lipids are recognized for their-health promoting features, mainly for being the primary sources of omega-3 fatty acids, and are therefore critical for human nutrition in an age when the global supply for these nutrients is experiencing an unpr...
This study grounds empirically the purchasing and further integration of an implemented information system set in the frenzied context of a corporate merger. A single longitudinal case study from the Norwegian pelagic seafood industry provides a deta...
The present study investigates the supply chain for seafood industries in Korea. Unlike previous studies, which analyze the supply chain from input users’ perspective only, the present study examines the supply chain from both input users&rsquo...
The antibiotic resistance phenomenon horizontally involves numerous bacteria cultured from fresh or processed seafood matrix microbiomes. In this study, the identified bacteria from food-producing processes and industrial environments were screened f...
There is a significant potential to increase the sustainability of the fishing and aquaculture industries through the maximization of the processing of byproducts. Enzymatic hydrolysis provides an opportunity to valorize downstream fish industry bypr...
Seafood-borne pathogens, especially Listeria monocytogenes, pose a significant risk to global health, with the formation of biofilm on abiotic surfaces exacerbating contamination risks in the seafood industry. This investigation evaluates the biofilm...
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Migrant workers commonly face many health disparities when they relocate to a foreign work environment. Many workers migrating to Thailand are young unskilled workers from Myanmar. In this study, we examine factors associated with Myanmar migrant wor...
Foodborne illnesses, particularly those caused by Salmonella enterica subsp. enterica Serovar Typhimurium, present a significant challenge to public health, especially within the seafood industry due to biofilm formation on foods. This study inv...
For the seafood industry, Vibrio parahaemolyticus, one of the most prevalent food-borne pathogenic bacteria that forms biofilms, is a constant cause of concern. There are numerous techniques used throughout the food supply chain to manage biofilms, b...
Vibrio parahaemolyticus, one of the most common foodborne pathogenic bacteria that forms biofilms, is a persistent source of concern for the food industry. The food production chain employs a variety of methods to control biofilms, although none are...
This study investigated the synergistic effect of combining flavourzyme, a natural enzyme, and floating electrode–dielectric barrier discharge (FE-DBD) plasma (1.1 kV, 43 kHz, N2 1.5 m/s) treatment, a non-thermal decontamination technology, aga...
Vibrio parahaemolyticus is a primary seafood-associated pathogen that could cause gastroenteritis. It can attach to various surfaces and form a biofilm, which poses serious threats to food safety. Hence, an effective strategy is urgently needed to co...
The seafood processing industry generates significant waste, including mackerel heads (MH), constituting 20–32% of total waste. This study explored the potential of utilizing MH as a feed source for black soldier fly larvae (BSF larvae). BSF la...
Facing antibiotic resistance has provoked a continuously growing focus on phage therapy. Although the greatest emphasis has always been placed on phage treatment in humans, behind phage application lies a complex approach that can be usefully adopted...
Convection drying in combination with ultrasound pretreatment has emerged as a promising technology for seafood manufacturing. The primary objective of this research was to model the mass transfer process of Asian seabass (Lates calcarifer) fish skin...
Marine pollution has increased in recent decades, largely due to the proliferation of seafood processing plants and the improper disposal of their associated waste streams. The waste streams consist mainly of shells that are composed of chitin, which...
Electrolyzed water is a novel disinfectant and cleaner that has been widely utilized in the food sector for several years to ensure that surfaces are sterilized, and that food is safe. It is produced by the electrolysis of a dilute salt solution, and...
A novel liquid chitosan-based biocoagulant for treating wastewater from a Moroccan fish processing plant was successfully prepared from shrimp shells (Parapenaeus longirostris), the most abundant fish by-products in the country. The shells were chara...
Frozen shrimp and fish are the second most valuable export items from Bangladesh. Thus, in processing industries, a considerable amount of seafood waste is produced every year. Neglecting seafood waste leads to serious forms of wastage. The purpose o...
The seafood processing industry generates significant amounts of solid waste, including boiled tuna skin, a major byproduct with limited commercial use. Antioxidant activities of Flavourzyme hydrolysate derived from boiled Skipjack tuna (Katsuwonus p...
Seafood is a vital source of nutrition yet many consumers in the United States have been exposed to competing discourse about the industry’s environmental impacts, influencing consumption habits. Generation Z, a generational cohort whose member...
The COVID-19 pandemic had significant global impacts. In Japan, consumers refrained from going out, and dining out decreased significantly, which strongly affected the restaurant industry and resulted in a shift in food demand from eating out to home...
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 oversea...
The present study examined how consumer awareness of seafood safety in different countries influences their concerns about radioactivity in seafood, focusing on the moderating impact of interest in food safety issues. Data from the 2021 Food Consumpt...
The crustacean processing industry has experienced significant growth over recent decades resulting in the production of a great number of by-products. Crustacean by-products contain several valuable components such as proteins, lipids, and carotenoi...
The aquaculture industry has expanded to fill the gap between plateauing wild seafood supply and growing consumer seafood demand. The use of genetic modification (GM) technology has been proposed to address sustainability concerns associated with cur...
This study aims to evaluate the impact of integrating the Social, Ecological, Technological Systems (SETS) keyword coding—which categorizes sustainability themes into social, ecological, and technological dimensions—into seafood consumpti...
Seafood is essential to a healthy and varied diet due to its highly nutritious characteristics. However, seafood products are highly perishable, which results in financial losses and quality concerns for consumers and the industry. Due to changes in...
Recently, global demand for seafood such oysters is increasing as consumers seek healthy and nutritive alternatives to a diet dominated by animal protein. This trend is attributed to the growing interest in sustainable seafood strategies and a surge...
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 environm...
All the good news about seafood—the health and nutritional benefits, the wide varieties and flavors—has had a positive effect on consumption: people are eating more seafood (
Listeria monocytogenes is the species of foodborne pathogenic bacteria that causes the infection listeriosis. The food production chain employs various methods to control biofilms, although none are completely successful. This study evaluates the eff...
Quercetin is an active nutraceutical element that is found in a variety of foods, vegetables, fruits, and other products. Due to its antioxidant properties, quercetin is a flexible functional food that has broad protective effects against a wide rang...
The synergistic efficacy of a combined treatment of mild heat (MH) and dielectric barrier discharge (DBD) plasma in Bacillus cereus-contaminated red pepper powder was tested. A cocktail of three strains of B. cereus (NCCP 10623, NCCP 14579, ATCC 1177...
The fisheries industry encounters distinct packaging challenges, including the need to protect perishable seafood from rapid spoilage caused by UV radiation while allowing for reuse. This study tackles these issues by introducing advanced high-densit...
As the demand for seafood increases, so does the incidence of seafood fraud. Confirming provenance of seafood is important to combat fraudulent labelling but requires a database that contains the isotopic and elemental “fingerprints” of a...
Corporate social responsibility (CSR) in the seafood industry is on the rise. Because of increasing public awareness and non-governmental organization (NGO) campaigns, seafood buyers have made various commitments to improve the sustainability of thei...
The global seafood industry generates millions of tons of by-products each year, creating environmental and economic challenges but also presenting a valuable opportunity for resource recovery. These by-products, rich in bioactive compounds such as p...
Organophosphate triesters are compounds widely used in industries and are ubiquitous in the environment, where they can be transformed into organophosphate diesters. Some organophosphate diesters are also used by industry. Several studies suggest org...
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