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Related Concept Videos

Sources of Food Contamination01:29

Sources of Food Contamination

Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...
Hazard Analysis and Critical Control Points (HACCP)01:30

Hazard Analysis and Critical Control Points (HACCP)

Hazard Analysis and Critical Control Points (HACCP) is a science-based, preventive system used globally to ensure food safety by identifying, evaluating, and controlling biological, chemical, and physical hazards throughout food production. Originally developed by NASA and the Pillsbury Company for astronaut food, HACCP is now a core component of the Codex Alimentarius.HACCP operates on prerequisite programs—such as Good Manufacturing Practices (GMPs), sanitation procedures, and supplier...

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Related Experiment Video

Updated: Jun 1, 2026

ELIME Enzyme Linked Immuno Magnetic Electrochemical Method for Mycotoxin Detection
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A comprehensive overview of emerging processing techniques and detection methods for seafood allergens.

Xin Dong1, Vijaya Raghavan1

  • 1Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada.

Comprehensive Reviews in Food Science and Food Safety
|June 9, 2022
PubMed
Summary

Seafood allergy is a significant health concern. This review covers advanced processing techniques and detection methods to reduce seafood allergenicity and improve food safety.

Keywords:
ELISAallergenfood safetynonthermal processingseafood

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Area of Science:

  • Food Science
  • Allergy Research
  • Biochemistry

Background:

  • Seafood is nutritious but a common allergen, causing reactions from mild to severe.
  • Major seafood allergens include parvalbumin (fish) and tropomyosin (shellfish).
  • Seafood allergy is a global health issue impacting many individuals.

Purpose of the Study:

  • To review recent advancements in seafood allergen processing and detection.
  • To provide insights into biochemical characteristics of major seafood allergens.
  • To support research for enhanced food security and safety.

Main Methods:

  • Review of thermal, nonthermal, and hybrid processing techniques for allergen reduction.
  • Overview of sensitive and rapid methods for seafood allergen detection.
  • Analysis of biochemical properties of key seafood allergens.

Main Results:

  • Effective processing methods can significantly lower seafood allergenicity.
  • Advanced detection techniques enable precise identification of allergenic ingredients.
  • Understanding allergen biochemistry is crucial for developing mitigation strategies.

Conclusions:

  • Innovative processing and detection methods are vital for managing seafood allergy.
  • Further research is needed to ensure seafood safety and security.
  • This review consolidates current knowledge for multidisciplinary application.