Crustaceans (shrimp, crab, and lobster): A comprehensive review of their potential health hazards and detection methods to assure their biosafety

Abstract

Crustaceans are popular seafood items worldwide owing to their rich nutritional value, unique tastes, and their incorporation in a variety of cuisines. There has been a great concern about the safety of crustaceans for human consumption being more prone to hazardous contaminants due to their exposure to diverse habitats and unhealthy farming and handling practices. These hazards can arise from chemical contaminants such as heavy metals, environmental pollutants, and biotoxins or biological sources, that is, pathogenic microbes and parasites. The different types of chemical contamination of crustaceans as well as biological hazards are reviewed as major part of this review. Although there are many reviews on contaminants in fisheries, nothing is traces to crustaceans. The current review compiles the food safety hazards of crustaceans arising from both chemical and biological origins and their impact on human health in farmed versus wild origins. The different methods of contaminants detection, viz. microbiological, molecular, and analytical methods, as well as control measures viz. cooking and processing methods that can be implemented to safeguard consumer safety are also reviewed. Future perspectives have been raised toward HACCP protocol implementation during handling, processing, and storage of crustaceans and posing real‐time freshness monitoring tools such as intelligent packaging.

The shared microbiome in mud crab (Scylla paramamosain) of Sanmen Bay, China: core gut microbiome

“…These phyla are commonly found in the gut microbiota of aquatic invertebrates, including mud crabs, which share similar gut microbial community compositions ( Wei et al, 2019 ; Chen et al, 2021 ; Ma et al, 2021 ). Campilobacterota is widely present in the oral and intestinal microbiota of both vertebrates and some invertebrates, highlighting its importance in various animal gut microbial communities ( Ma et al, 2020 ; Farag et al, 2022 ). Firmicutes and Bacteroidota play crucial roles in the growth, digestion, metabolism and immune function of aquatic animals ( Foysal et al, 2021 ; Yang et al, 2023 ).…”

Comprehensive analysis of predominant pathogenic bacteria and viruses in seafood products

“…Surveys of retail oysters across various regions have indicated substantial V. parahaemolyticus during the summer (Spaur et al., 2020). V. parahaemolyticus is most notably linked with blue crabs (Farag et al., 2023). This association is underpinned by the halophilic nature of Vibrio spp., which thrives in high‐salinity habitats requisite for the complete life cycle of blue crabs (Farag et al., 2023).…”

One Health approach for prioritization of potential foodborne pathogens: Risk‐ranking, Delphi survey, and criteria evaluation pre‐ and post‐COVID‐19 pandemic

“…Both parasites have been detected in fish (Charoensuk et al., 2022; Chen et al., 2010) and have caused food‐mediated infections caused by the consumption of raw and undercooked fish (Na et al., 2020; Sithithaworn & Haswell‐Elkins, 2003). P. westermani has been detected in crustaceans, especially crabs (Farag et al., 2023). It causes paragonimiasis, which usually occurs after the consumption of raw, undercooked, pickled, and salted crabs and crayfish (Koops et al., 2019; Nakagawa et al., 2021).…”