Chemical Intervention Technologies for Seafood Safety

Abstract

The escalating global demand for premium seafood products and the concurrent increase in foodborne illnesses have spurred the development of innovative and environmentally sustainable preservation methodologies. Contemporary intervention technologies, endorsed by governmental agencies and subject to stringent regulations within the food industry, encompass chlorine-based sanitizers, electrolyzed oxidizing water, ozone, and lactic acid. The inherent fragility of seafood presents formidable technological hurdles, given its susceptibility to modifications during conventional processing. Consequently, a synergistic amalgamation of diverse techniques to create a hurdle effect emerges as a promising approach for achieving superior microbiological standards in seafood, while preserving its desirable organoleptic attributes. This review comprehensively elucidates the underlying principles of various chemical interventions employed for the eradication of pathogens and spoilage microorganisms in seafood. The analysis encompasses an assessment of their advantages, limitations, and potential applicability in industrial settings.