Current status of food safety hazards and health risks connected with aquatic food products from Southeast Asian region

Abstract

Food safety issues associated with aquatic food products become more important with the increasing consumption and followed by its ongoing challenges. The objective of this paper is to review the food safety hazards and health risks related to aquatic food products for the Southeast Asian region. These hazards can be categorized as microplastics (MPs) hazard, biological hazards (pathogenic bacteria, biogenic amines, viruses, parasites), and chemical hazards (antimicrobial , formaldehyde, heavy metal). In different Southeast Asian countries, the potential health risks of aquatic food products brought by food hazards to consumers were at different intensity and classes. Among all these hazards, pathogenic bacteria, antimicrobials, and heavy metal were a particular concern in the Southeast Asian region. With environmental changes, evolving consumption patterns, and the globalization of trade, new food safety challenges are created, which put forward higher requirements on food technologies, food safety regulations, and international cooperation.

Recent advances in the application of Raman spectroscopy for fish quality and safety analysis

“…Fish is susceptible to microbial contamination and provides an ideal setting for the growth of microbes. Gao et al, 2020). SERS has capable of quenching the fluorescence background and improvement of the signal-to-noise ratio.…”

“…Common microorganisms such as Salmonella enterica , Staphylococcus aureus , pathogenic Escherichia coli , Listeria monocytogenes , Clostridium spp ., Shigella spp ., and Vibrio spp . can induce food spoilage during aquaculture, processing, transporting, retailing, domestic storage, and final meal preparation, jeopardizing food quality and human safety (P. Gao et al., 2020). SERS has capable of quenching the fluorescence background and improvement of the signal‐to‐noise ratio.…”

“…Furthermore, unforeseen hazards residues, including microplastics, heavy metals, and other environmental pollutants, are accumulated in fish chronically. These lead to consumption by humans unconsciously and pose potential health risks to consumers (P. Gao et al., 2020). Therefore, attention has been attracted to fish quality and safety issues, leading to growing demands for efficient and sensitive analytical techniques.…”

Bacterial pathogens in fresh fish sold from the wet market in Kota Kinabalu, Malaysia

“…Thus, it is particularly important to avoid contamination of food with pathogenic bacteria. However, fish as an important food source with high nutritional value is vulnerable to different pathogenic bacteria and tops the list of foods linked to the outbreak of foodborne diseases [2]. Some pathogenic bacteria in fish are naturally present and some are present during harvesting, processing, and storage as a result of mishandling [3].…”

Immersion immunization of common carp with bacterial ghost‐based DNA vaccine inducing prophylactic protective immunity against spring viraemia of carp virus

“…According to the State of World Fisheries and Aquaculture 2020 report released by the FAO, the data showed that global aquaculture production reached 82.1 million tons in 2018, accounting for 46% of total aquatic products. Nevertheless, the frequent outbreak of infectious disease in aquatic animal has attracted more and more public attention on the development of aquaculture fishery (Gao et al, 2020). OIE has listed the spring viraemia of carp (SVC) as one of the animal diseases as notifiable (Ashraf et al, 2016).…”