[Public health issues associated with seafood consumption]

Seafood could be a solution to meet global food demand that will double by 2050. Seafood includes a wide variety of edible marine organisms, except fish and mammals. These are molluscs, crustaceans, echinoderms and algae. Like any food, seafood can involve hazards transmitted to humans through food, which affect the health of the consumer. These hazards are both biological (viruses, bacteria, parasites) and chemical (toxins, allergens, chemicals, microplastics). The exposure of populations to these hazards through seafood consumption can be notably explained by their mode of production and the dietary habits. Firstly, the sanitary quality of products reflects the quality of the aquatic environment from which they are taken, which can be contaminated by various types of pollution (faecal or chemical, chronic or accidental). The products are then handled, often treated without using additives or chemical preservatives, and finally distributed without any other means of preservation than refrigeration or freezing. Finally, the dietary habits of seafood favour exposure to certain hazards. Seafood safety must be integrated throughout the food chain, under the responsibility shared by all stakeholders. Seafood safety appears to be an emerging public health issue of global scope, because the sea does not stop at borders.