Search Results (1,522)

The use of eco-organic ingredients as a source of protein in aquaculture diets needs important attention due to the growing demand for organic seafood products. The present study evaluated the effects of fish meal substitution by different organic ingredients on the growth, body composition, retention efficiency, enzyme activity, and nutrient digestibility of white shrimp Penaeus vannamei. The four dietary formulations tested were formulated with organic ingredients and the fish meal was replaced by the following organic protein meals: Iberian pig viscera meal (PIG), trout by-product meal (TRO), insect meal (FLY), and organic vegetable meal (WHT), in addition to a control diet (CON) that included 15% fish meal. A growth trial was carried out for 83 days, raising 1 g shrimp to commercial size (20 g). Shrimp were stocked at 167 shrimp/m³ (15 individuals per 90 L tank). The results showed that the growth obtained by shrimp fed with TRO (19.27 g) and PIG (19.35 g) were similar in weight gain to the control diet (20.76 g), while FLY (16.04 g) and WHT (16.73 g) meals resulted in a significant lower final weight. The FLY diet showed significantly lower protein digestibility (68.89%) compared to the CON, PIG, TRO, and WHT diets, and significantly higher trypsin activity (0.17 mU/g) compared to shrimp fed with the PIG, TRO, and WHT diets. Shrimp fed with WHT have a significantly lower body weight percentage of protein (19.69%) than shrimp fed with the WHT and TRO diets, and some significant differences in dietary aminoacidic levels affecting amino acid body composition. These results indicate that Iberian pig viscera and trout by-product meal can successfully replace fish meal in Pacific white shrimp aquaculture. Full article

Broth cooking is a traditional pretreatment and ripening strategy for high-commercial-value dehydrated marine food, effectively enhancing its texture and rehydration properties. In this work, we characterized the structural information of Maillard reaction products (MRPs) derived from beef scrap stock and investigated their effects on the texture and rehydration performance of dehydrated abalone. The optical and structural properties of the MRPs were analyzed using X-ray photoelectron spectroscopy (XPS), X-ray diffraction (XRD), transmission electron microscopy (TEM), and fluorescence spectroscopy. These MRPs showed osmosis in abalone processing including pretreatment and drying. Low-field nuclear magnetic resonance (LF-NMR) results revealed that MRP pretreatment improved the moisture migration and physicochemical properties of dehydrated abalone. These findings suggest that MRPs, owing to their high osmotic efficiency and nanoscale size, could serve as promising food additives and potential alternatives to traditional penetrating agents in the food industry, enhancing the rehydration performance of dried seafood and reducing quality deterioration. Full article

Objectives: Anisakidosis is an emerging, cosmopolitan, and underdiagnosed parasitic disease caused by the accidental ingestion of third-stage anisakid larvae when consuming raw or improperly prepared seafood. Within hours to days of consuming infected raw seafood, patients may develop acute gastrointestinal symptoms including pain, nausea, vomiting, diarrhea and/or constipation, as live anisakid larvae attach to the gastric, or more rarely, the intestinal mucosa. Cases have been reported in which the nematodes succeed at migrating from the stomach upwards to the esophagus and then the oral cavity. Therefore, the purpose of the present literature review is to collect, analyze, summarize and present the relevant epidemiological, clinical, diagnostic, parasitological, therapeutic, and prognostic data concerning anisakidosis localized inside the oral cavity. Methods: An electronic search of the PubMed, Scopus, and Ovid databases was performed with them being accessed for the last time on 29 March 2025. Results: The present literature review identified 13 individual case reports of oral mucosa anisakidosis, which were published in the period 1971–2022. Conclusions: Our review aims to summarize the relevant epidemiological, clinical, diagnostic, parasitological, therapeutic, and prognostic data regarding the oral localization of anisakidosis, a helminthic infection caused by the accidental ingestion of live anisakid larvae and which manifests mainly with gastrointestinal symptoms. Its localization in the oral mucosa appears to be exceptionally rare and, in most cases, occurs with a characteristic clinical picture, defined by the onset of acute mouth or throat pain immediately after the consumption of raw seafood and by the observation of one or more larvae, either lying on or penetrating the oral mucosa. Despite its rarity, dental health professionals and other clinicians should be aware of this disease and the possibility of its intraoral localization, since environmental factors on the one hand, and the adoption of foreign dietary habits on the other, will likely make anisakidosis a much more common disease worldwide in the near future. Full article

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 economic contributions of the Virginia seafood industry using 2023 data, building on models developed for 2019 that capture both direct effects and broader economic ripple effects. In 2023, the industry generated USD 1.27 billion in total economic output and supported over 6500 jobs—including watermen, aquaculture farmers, processors, and distributors—resulting in USD 238.3 million in labor income. Contributions to state GDP totaled USD 976.7 million, and tax revenues exceeded USD 390.4 million. The study also evaluates the economic role of Virginia seafood products sold in retail stores and restaurants, based on secondary data sources. In 2023, these sectors generated USD 458 million in economic output, supported more than 3600 jobs, produced USD 136.7 million in labor income, and USD 280.8 million in value-added. Combined tax contributions surpassed USD 74 million. Importantly, the analysis results for the Virginia seafood products from retail and restaurant should not be summed to the seafood industry totals to avoid double-counting, as seafood products move as output from one sector as an input to another. These results provide evidence-based insights to guide decision-making, inform stakeholders, and support continued investment in Virginia’s seafood supply chain and related economic activities. Full article

Microplastics are pervasive environmental pollutants that pose risks to human health through ingestion and inhalation. This review synthesizes current practices to reduce exposure and toxicity by examining major exposure routes and dietary interventions. More than 130 papers were analyzed to achieve this aim. The findings show that microplastics contaminate a wide range of food products, with particular concern over seafood, drinking water, plastic-packaged foods, paper cups, and tea filter bags. Inhalation exposure is mainly linked to indoor air quality and smoking, while dermal contact poses minimal risk, though the release of additives from plastics onto the skin remains an area of concern. Recommended strategies to reduce dietary exposure include consuming only muscle parts of seafood, moderating intake of high-risk items like anchovies and mollusks, limiting canned seafood liquids, and purging mussels in clean water before consumption. Avoiding plastic containers, especially for hot food or microwaving, using wooden cutting boards, paper tea bags, and opting for tap or filtered water over bottled water are also advised. To mitigate inhalation exposure, the use of air filters with HyperHEPA systems, improved ventilation, regular vacuuming, and the reduction of smoking are recommended. While antioxidant supplementation shows potential in reducing microplastic toxicity, further research is needed to confirm its effectiveness. This review provides practical, evidence-based recommendations for minimizing daily microplastic exposure. Full article

Seafood contamination by heavy metals is a growing public health concern, particularly in regions like Tunisia where seafood is a major dietary component. This study assessed concentrations of cadmium (Cd), copper (Cu), lead (Pb), and zinc (Zn) in the muscle tissue of the red shrimp Parapenaeus longirostris, collected in 2023 from four coastal regions: Bizerte, Monastir, Kerkennah, and Gabes. Metal analysis was conducted using flame atomic absorption spectroscopy. This species was chosen due to its ecological and economic importance. The study sites were chosen based on their differing levels of industrial, urban, and agricultural influence, providing a representative overview of regional contamination patterns. Mean concentrations were 1.04 µg/g for Zn, 0.59 µg/g for Cu, 1.56 µg/g for Pb, and 0.21 µg/g for Cd (dry weight). Pb was the most prevalent metal across sites. Statistically significant variation was observed only for Cu (p = 0.0334). All metal concentrations were below international safety limits set by FAO/WHO and the European Union. Compared to similar studies, the levels reported were similar or slightly lower. Human health risk was evaluated using target hazard quotient (THQ), hazard index (HI), and cancer risk (CR) values. For adults, THQ ranged from 5.44 × 10⁻⁶ to 8.43 × 10⁻⁴, while for children it ranged from 2.40 × 10⁻⁵ to 3.72 × 10⁻³. HI values were also well below 1, indicating negligible non-carcinogenic risk. CR values for Cd and Pb in both adults and children fell within the acceptable risk range (10⁻⁶ to <10⁻⁴), suggesting no significant carcinogenic concern. This study provides the first field-based dataset on metal contamination in P. longirostris from Tunisia, contributing valuable insights for seafood safety monitoring and public health protection. Full article

Potentially toxic elements, such as chromium (Cr) and zinc (Zn), play essential roles in humans and animals. However, the harmful effects of excessive exposure to these elements through food remain unknown. In this sense, this study aimed to evaluate the anthropogenic contamination of chromium and zinc in aquatic biota and seafood consumers. Based on the PRISMA protocol, 67 articles were selected for this systematic review. The main results point to a wide distribution of these elements, which have familiar emission sources in the aquatic environment, especially in highly industrialized regions. Significant concentrations of both have been reported in different fish species, which sometimes represent a non-carcinogenic risk to consumer health and a carcinogenic risk related to Cr exposure. New studies should be encouraged to fill gaps, such as the characterization of the toxicity of these essential elements through fish consumption, determination of limit concentrations updated by international regulatory institutions, especially for zinc, studies on the influence of abiotic factors on the toxicity and bioavailability of elements in the environment, and those that evaluate the bioaccessibility of these elements in a simulated digestion system when in high concentrations. Full article

‘Mushy halibut syndrome’ (MHS) is associated with inferior fillet quality in Greenland halibut and is reported to occur in commercial catches across the North Atlantic. MHS constitutes a quality issue in fisheries and leads to economic losses and food wastage. Despite the known challenges associated with MHS, quantitative data on product properties are lacking, and yet they are crucial to assess actual losses and value-adding processing potential. As part of a larger effort to document and characterize MHS in Greenland halibut, we investigated how thaw drip loss (TDL), cooked drip loss (CDL), cooked yield, and tissue compressibility and elasticity differ between normal and ‘mushy’ halibut fillets. The fillets were sorted into three categories: normal, intermediate MHS, and severe MHS. The mean TDL and CDL increased more than three-fold in both MHS categories compared to normal fillets, while cooked yield decreased by approximately 20%. Fillets severely affected by MHS demonstrated high tissue compressibility (56%) and poor elasticity (46%), while the elasticity of the fillets belonging to the intermediate MHS category did not differ significantly from that of normal ones. These findings provide new insights into the product attributes of fillets affected by MHS, which are important for developing utilization and valorization strategies. Full article

Global marine coastal aquaculture increased by 6.7 million tons in 2024, with whiteleg shrimp (Penaeus vannamei) dominating crustacean production. However, reliance on a single species raises sustainability concerns, particularly in the face of climate change. Diversifying shrimp farming by cultivating native species, such as the European brown shrimp (Crangon crangon), presents an opportunity to develop a sustainable blue bioeconomy in Europe. C. crangon holds significant commercial value, yet overexploitation has led to population declines. Integrated Multi-Trophic Aquaculture (IMTA) offers a viable solution by utilizing fish farm wastewater as a nutrient source, reducing both costs and environmental impact. Research efforts in Germany and other European nations are exploring IMTA’s potential by co-culturing shrimp with species like sea bream, sea bass, and salmon. The physiological adaptability and omnivorous diet of C. crangon further support its viability in aquaculture. However, critical knowledge gaps remain regarding its lipid metabolism, early ontogeny, and reproductive biology—factors essential for optimizing captive breeding. Future interdisciplinary research should refine larval culture techniques and develop sustainable co-culture models. Expanding C. crangon aquaculture aligns with the UN’s Sustainable Development Goals by enhancing food security, ecosystem resilience, and economic stability while reducing Europe’s reliance on seafood imports. Full article

Selenium (Se) is an important trace element in our body; however, food composition data remain limited due to analytical challenges and interferences. Seafood, abundant in Thailand, is recognized as a rich source of Se. This study aimed to expand knowledge on Se content in seafood prepared using traditional Thai cooking methods. Twenty seafood species were selected and prepared by boiling, frying, and grilling. Inductively Coupled Plasma–Triple Quadrupole–Mass Spectrometry (ICP-MS/MS) was used to analyze total Se contents in selected seafood species. Results revealed significant variation in Se content across species and cooking methods. The Indo-Pacific horseshoe crab showed the highest Se concentration, with fried samples reaching 193.9 μg/100 g. Se concentrations were in the range of 8.6–155.5 μg/100 g (fresh), 14.3–106.6 μg/100 g (boiled), 17.3–193.9 μg/100 g (fried), and 7.3–160.1 μg/100 g (grilled). Results found significant effects of species and cooking method on Se content (p < 0.05). Fried seafood exhibited the highest estimated marginal mean Se concentration (a 78.8 μg/100 g edible portion), significantly higher than other methods. True retention (%TR) of Se ranged from 40.4% to 100%, depending on species and method. Bigfin reef squid, wedge shell, and silver pomfret showed the highest %TR (100%), while splendid squid exhibited the lowest (52.5%). Significant interaction effects on %TR were also observed (p < 0.05). Fried seafood had the highest mean %TR (88.8%), followed by grilled (82.1%) and boiled (79.7%). These findings highlight the effects of both species and cooking method on Se retention, emphasizing the nutritional value of selected seafood in preserving bioavailable Se after cooking. Full article

Vibrio parahaemolyticus is a major foodborne pathogen worldwide, responsible for seafood-associated poisoning. Among its toxin genes, tdh2 is the most critical. To investigate the role of tdh2 in V. parahaemolyticus under gastrointestinal conditions, we constructed tdh2 deletion and complementation strains and compared their survival under acid (pH 3 and 4) and bile stress (2%). The results showed that tdh2 expression was significantly upregulated under cold (4 °C) and bile stress (0.9%). Survival assays and PI staining revealed that the tdh2 mutant strain (VP: △tdh2) was more sensitive to acid and bile stress than the wild-type (WT), and this sensitivity was rescued by tdh2 complementation. These findings suggest that tdh2 plays a protective role in enhancing V. parahaemolyticus tolerance to acid and bile stress. In the VP: △tdh2 strain, seven genes were significantly upregulated and six were downregulated as a result of tdh2 deletion. These genes included VPA1332 (vtrA), VPA1348 (vtrB), VP2467 (ompU), VP0301 and VP1995 (ABC transporters), VP0527 (nhaR), and VP2553 (rpoS), among others. Additionally, LC-MS/MS analysis identified 12 differential metabolites between the WT and VP: △tdh2 strains, including phosphatidylserine (PS) (17:2 (9Z,12Z) /0:0 and 20:1 (11Z) /0:0), phosphatidylglycerol (PG) (17:0/0:0), flavin mononucleotide (FMN), and various nucleotides. The protective mechanism of tdh2 may involve preserving cell membrane permeability through regulation of ompU and ABC transporters and enhancing electron transfer efficiency via regulation of nhaR. The resulting reduction in ATP, DNA, and RNA synthesis—along with changes in membrane permeability and electron transfer due to decreased FMN—likely contributed to the reduced survival of the VP: △tdh2 strain. Meanwhile, the cells actively synthesized phospholipids to repair membrane damage, leading to increased levels of PS and PG. This study provides important insights into strategies for preventing and controlling food poisoning caused by tdh⁺ V. parahaemolyticus. Full article

Seafood processing byproducts (SB) such as bones and skin can be safely used as food ingredients to increase profitability for the seafood sector and provide nutritional value. An online survey of 716 US adult seafood consumers was conducted to explore SB trial intent, responsiveness to health and safety information, and associated elicited emotions (nine-point Likert scale). Consumers’ SB-elicited emotions were defined as those changing in reported intensity (from a baseline condition) after the delivery of SB-related information (dependent t-tests). As criteria for practical significance, a raw mean difference of >0.2 units was used, and Cohen’s d values were used to classify effect sizes as small, medium, or large. Differences in willingness-to-try, responsiveness to safety and health information, and SB-elicited emotions were found based on self-reported gender and race, with males and Hispanics expressing more openness to SB consumption. SB-elicited emotions were then used to model consumers’ willingness-to-try foods containing SB via logistic regression modeling. Traditional stepwise variable selection was compared to variable selection using raw mean difference > 0.2 units and Cohen’s d > 0.50 constraints for SB-elicited emotions. Resulting models indicated that extrinsic information considered at the point of decision-making determined which emotions were relevant to the response. These new approaches yielded models with increased Akaike Information Criterion (AIC) values (lower values indicate better model fit) but could provide simpler and more practically meaningful models for understanding which emotions drive consumption decisions. Full article

The illegal sale of mussels is a persistent problem for food safety and public health in the Campania region, where bivalve molluscs are often sold without traceability, evading regulatory controls. In this study, ten batches of mussels seized from unauthorized vendors were analyzed to evaluate their microbiological safety and trace their geographical origin. High loads of Escherichia coli, exceeding European regulatory limits (Regulation (EC) No 2073/2005), were detected in all samples. In addition, Salmonella Infantis strains resistant to trimethoprim-sulfamethoxazole and azithromycin were isolated, raising further concerns about antimicrobial resistance. Of the 93 Vibrio isolates, identified as V. alginolyticus and V. parahaemolyticus, 37.63% showed multidrug resistance. Approximately 68.57% of the isolates were resistant to tetracyclines and cephalosporins. The presence of resistance to last-resort antibiotics such as carbapenems (11.43%) is particularly alarming. Near-infrared spectroscopy, combined with chemometric models, was used to obtain traceability information, attributing a presumed origin to the seized mussel samples. Of the ten samples, seven were attributed to the Phlegraean area. These findings have provided valuable insights, reinforcing the need for continuous and rigorous surveillance and the integration of innovative tools to ensure seafood safety and support One Health approaches. Full article

Vibrio parahaemolyticus (V. parahaemolyticus) is a preeminent seafood-borne pathogen, imposing significant economic burdens on global aquaculture. The escalating prevalence of multidrug-resistant strains has accentuated the critical urgency for developing sustainable biocontrol strategies. In this study, a bacteriophage designated vB_VPAP_XY75 (XY75) was isolated and biologically characterized to establish an effective control against V. parahaemolyticus. XY75 exhibited remarkable specificity toward V. parahaemolyticus, effectively lysing 46.2% of the target strains while showing no lytic activity against non-target bacterial species. Morphological characterization confirmed its taxonomic assignment to the Myoviridae family, featuring an icosahedral head (40 ± 2 nm) and contractile tail (60 ± 2 nm). XY75 demonstrated strong environmental tolerance, remaining stable at pH 4–11 and temperatures as high as 50 °C. At an optimal multiplicity of infection (MOI = 0.01), XY75 achieved a peak titer of 8.1 × 10¹⁰ PFU/mL, a 5 min latent period, and burst size of 118 PFU/cell. Critically, XY75 reduced V. parahaemolyticus in salmon by more than 5.98 log CFU/g (99.9%) within 6 h at 4 °C, demonstrating exceptional cold tolerance and lytic activity. Genomic analysis confirmed that no virulence or antibiotic resistance genes were present. These results establish XY75 as a safe and efficacious biocontrol candidate for seafood preservation, with particular utility under refrigerated storage conditions. Full article

In recent decades, there has been a marked surge in the development of marine-by-product-derived ingredients for cosmetic applications, driven by the increasing demand for natural, sustainable, and high-performance formulations. Marine animal by-products, particularly those from fish, crustaceans, and mollusks, represent an abundant yet underutilized source of bioactive compounds with notable potential in cosmeceutical innovation. Generated as waste from the fishery and seafood-processing industries, these materials are rich in valuable bioactives, such as chitosan, collagen, peptides, amino acids, fatty acids, polar lipids, lipid-soluble vitamins, carotenoids, pigments, phenolics, and mineral-based substrates like hydroxyapatite. Marine by-product bioactives can be isolated via several extraction methods, and most importantly, green ones. These compounds exhibit a broad spectrum of skin-health-promoting effects, including antioxidant, anti-aging, anti-inflammatory, antitumor, anti-wrinkle, anti-hyperpigmentation, and wound-healing properties. Moreover, applications extend beyond skincare to include hair, nail, and oral care. The present review provides a comprehensive analysis of bioactives obtained from marine mollusks, crustaceans, and fish by-products, emphasizing modern extraction technologies with a focus on green and sustainable approaches. It further explores their mechanisms of action and documented efficacy in cosmetic formulations. Finally, the review outlines current limitations and offers future perspectives for the industrial valorization of marine by-products in functional and environmentally-conscious cosmetic development. Full article