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Viral Transmission in Sea Food Systems: Strategies for Control and Emerging Challenges.

Dingsong Lin¹, Wendi Chen¹, Zejia Lin¹

¹Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore 117543, Singapore.

Foods (Basel, Switzerland)

|April 15, 2025

Summary

This review addresses viral transmission risks in seafood, emphasizing preparedness gaps. It highlights strategies for mitigating spread and enhancing food safety with new technologies.

Keywords:

SARS-CoV aquatic products food safety seafood supply chain virus

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Area of Science:

Food Safety
Virology
Public Health

Background:

The SARS-CoV-2 pandemic highlighted global economic and health vulnerabilities.
Concerns about viral transmission through seafood increased due to mutating viruses and unknown threats, revealing preparedness gaps.

Purpose of the Study:

To review viral survival mechanisms in seafood.
To examine human transmission pathways during seafood processing.
To discuss mitigation strategies and emerging antiviral technologies for the seafood supply chain.

Main Methods:

Literature review of viral survival in seafood.
Analysis of transmission routes in seafood processing.
Exploration of current and future food safety technologies.

Main Results:

Person-to-person transmission is the primary infection source in the supply chain.
Standard practices like good manufacturing practices (GMP) and good hygiene practices (GHP) remain critical.
Emerging viruses pose a persistent threat, necessitating enhanced surveillance and control measures.

Conclusions:

Adherence to GMP and GHP is essential for seafood safety.
Predictive and preventive measures are needed against emerging viral threats.
Integrating Industry 4.0, smart technologies, and antiviral packaging can limit viral transmission in seafood.