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Updated: Mar 7, 2026

Necropsy-based Wild Fish Health Assessment
Published on: September 11, 2018
Risks Associated with Fish and Seafood
Sailaja Chintagari1, Nicole Hazard2, Genevieve Edwards2
1Department of Food Science and Technology, University of Georgia, Griffin, GA 30223.
Abstract:
Fresh fish and seafood are highly perishable, and microbiological spoilage is one of the important factors that limit their shelf life and safety. Fresh seafood can be contaminated at any point from rearing or harvesting to processing to transport or due to cross-contamination by consumer mishandling at home. With the increase in the demand for fish and seafood, aquaculture production is increasing, which could lead to new risks that will need to be addressed in the future to control foodborne pathogens.
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