The Impact of COVID-19 Pandemic on Seafood Safety and Human Health

Frontiers in Microbiology

Sulaiman Omar Aljaloud¹  Joe M. Regenstein²  Nikheel Bhojraj Rathod³  Fatih Özogul⁴  Salam A. Ibrahim⁵  Charis M. Galanakis⁶  Nariman Elabed⁷ 

[1] College of Sports Science and Physical Activity, King Saud University, Riyadh, Saudi Arabia;Department of Food Science, Cornell University, Ithaca, NY, United States;Department of Post Harvest Management of Meat, Poultry and Fish, Post-graduate Institute of Post-harvest Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth), Raigad, India;Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey;;Food Microbiology and Biotechnology Laboratory, 171 Carver Hall, College of Agriculture and Environmental Sciences, North Carolina A &Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria;Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Carthage, Tunisia;Research and Innovation Department, Galanakis Laboratories, Chania, Greece;

关键词: COVID-19;    SARS-CoV-2;    seafood safety;    natural antimicrobials;    functional foods;    seafood processing;   

DOI  :  10.3389/fmicb.2022.875164

来源: DOAJ

【 摘 要 】

The coronavirus disease (COVID-19) pandemic caused several negative impacts on global human health and the world’s economy. Food and seafood safety and security were among the principal challenges and causes of concern for the food industry and consumers during the spread of this global pandemic. This article focused on the effects of COVID-19 pandemic on potential safety issues with seafood products and their processing methods. Moreover, the potential impacts of coronavirus transmission through seafood on human health were evaluated. The role of authenticity, traceability, and antimicrobials from natural sources to preserve seafood and the possible interaction of functional foods on the human immune system are also discussed. Although seafood is not considered a principal vector of SARS-CoV-2 transmission, the possible infections through contaminated surfaces of such food products cannot be neglected. The positive effects of seafood consumption on possible immunity built up, and COVID-19 are also summarized.

【 授权许可】

Unknown