在海鲜产品中占主导地位的致病细菌和病毒的全面分析
Pantu Kumar Roy1, Anamika Roy1, Eun Bi Jeon1
1Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong, Republic of Korea.
Comprehensive reviews in food science and food safety
|July 20, 2024
概括
由于需求的增加,海鲜的安全性至关重要. 这项研究分析了海鲜中的致病细菌和病毒,检查了加工影响和消费者健康风险,以确保产品安全.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 公共卫生 公共卫生
背景情况:
- 全球不断增长的海鲜需求需要了解病原体风险.
- 污染的海鲜与最近的胃肠炎疫情有关.
- 消费者对海鲜的信任依赖于安全性,可持续性和来源.
研究的目的:
- 在海鲜中全面研究致病性细菌和病毒的流行和持续性.
- 评估海鲜加工方法对病原体安全性的影响.
- 识别新出现的威胁,并为未来的海产品安全战略提供信息.
主要方法:
- 全球和美国海鲜相关疫情的审查.
- 在加工过程中分析病原体的行为 (频率,生长,耐久性).
- 使用下一代测序来识别细菌.
主要成果:
- 确定了一些关键的病原体,如沙门氏菌,菌,李斯特菌,诺罗病毒和甲型肝炎病毒.
- 强调了加工对病原体生存和传播的作用.
- 强调了海鲜安全与消费者偏好之间的联系.
结论:
- 了解海鲜加工中的病原体动态对于消费者健康至关重要.
- 积极识别和减轻威胁对于可持续的海产品至关重要.
- 海鲜行业必须适应不断变化的消费者对安全产品的需求.
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