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Innovative Approaches to Improve the Safety and Quality of Seafood
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Innovative Approaches to Improve the Safety and Quality of Seafood

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (30 November 2020) | Viewed by 11452

Special Issue Editors

Prof. Dr. David D. Kuhn

E-Mail Website
Guest Editor
Virginia Tech, Food Sci and Technol, 402-A HABB1 0924, Blacksburg, VA 24061, USA
Interests: seafood (processing, packaging, value-adding, and marketing); nutrition (evaluation of novel protein and lipid sources in aquafeeds, and impacts on muscle quality destined for human consumption); biotechnology (conversion of by-products into aquafeed ingredients, and probiotics and antibodies for improving fish and shrimp health)
Dr. Reza Ovissipour

E-Mail Website
Guest Editor
Virginia Tech, Food Sci. and Technol., Seafood AREC, Virginia Seafood AREC, 102 S. King Street, Hampton, VA 23669, USA
Interests: aquaponics; seafood safety; bio-based sanitizers; novel sanitizers; foodborne pathogens; cellular agriculture; insects; alternative proteins; bioprocessing
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Seafood is an excellent source of healthy proteins, fats, and minerals. Access to and the consumsption of safe and high-quality seafood is important for promoting healthy living and combating global food insecurity. There are many factors that can impact the safety or quality of seafood, including, but not limited to, the following: source, how the seafood was captured or produced, the slaughter method used, and how the product is handled post-harvest. With new molecular techniques, materials, and technologies, there is a significant opportunity to innovate and further improve the seafood safety and quality, which will in turn reduce the risks asscociated with food-bourne disease, increase the shelf life of products, and preserve the nutrious qualites that seafood has to offer. In this Special Issue of the journal Food, we are seeking articles that present emerging and new technologies that will ultimately lead to the further improvement of seafood safety and quality.

Prof. David D. Kuhn
Prof. Reza Ovissipour
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • seafood
  • packaging
  • processing
  • shelf life
  • safety
  • slaughter
  • spoilage
  • foodborne disease

Published Papers (3 papers)

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Research

22 pages, 3688 KiB  
Article
Identification of Arctic Food Fish Species for Anthropogenic Contaminant Testing Using Geography and Genetics
by Virginia K. Walker, Pranab Das, Peiwen Li, Stephen C. Lougheed, Kristy Moniz, Stephan Schott, James Qitsualik and Iris Koch
Foods 2020, 9(12), 1824; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9121824 - 08 Dec 2020
Cited by 4 | Viewed by 2602
Abstract
The identification of food fish bearing anthropogenic contaminants is one of many priorities for Indigenous peoples living in the Arctic. Mercury (Hg), arsenic (As), and persistent organic pollutants including polychlorinated biphenyls (PCBs) are of concern, and these are reported, in some cases for [...] Read more.
The identification of food fish bearing anthropogenic contaminants is one of many priorities for Indigenous peoples living in the Arctic. Mercury (Hg), arsenic (As), and persistent organic pollutants including polychlorinated biphenyls (PCBs) are of concern, and these are reported, in some cases for the first time, for fish sampled in and around King William Island, located in Nunavut, Canada. More than 500 salmonids, comprising Arctic char, lake trout, lake whitefish, and ciscoes, were assayed for contaminants. The studied species are anadromous, migrating to the ocean to feed in the summers and returning to freshwater before sea ice formation in the autumn. Assessments of muscle Hg levels in salmonids from fishing sites on King William Island showed generally higher levels than from mainland sites, with mean concentrations generally below guidelines, except for lake trout. In contrast, mainland fish showed higher means for As, including non-toxic arsenobetaine, than island fish. Lake trout were highest in As and PCB levels, with salmonid PCB congener analysis showing signatures consistent with the legacy of cold-war distant early warning stations. After DNA-profiling, only 4–32 Arctic char single nucleotide polymorphisms were needed for successful population assignment. These results support our objective to demonstrate that genomic tools could facilitate efficient and cost-effective cluster assignment for contaminant analysis during ocean residency. We further suggest that routine pollutant testing during the current period of dramatic climate change would be helpful to safeguard the wellbeing of Inuit who depend on these fish as a staple input to their diet. Moreover, this strategy should be applicable elsewhere. Full article
(This article belongs to the Special Issue Innovative Approaches to Improve the Safety and Quality of Seafood)
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10 pages, 1607 KiB  
Article
Inactivation of Aeromonas hydrophila and Vibrio parahaemolyticus by Curcumin-Mediated Photosensitization and Nanobubble-Ultrasonication Approaches
by Shamil Rafeeq, Setareh Shiroodi, Michael H. Schwarz, Nitin Nitin and Reza Ovissipour
Foods 2020, 9(9), 1306; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9091306 - 16 Sep 2020
Cited by 14 | Viewed by 5597
Abstract
The antimicrobial efficacy of novel photodynamic inactivation and nanobubble technologies was evaluated against Vibrio parahaemolyticus and Aeromonas hydrophila as two important aquatic microbial pathogens. Photodynamic inactivation results showed that LED (470 nm) and UV-A (400 nm)-activated curcumin caused a complete reduction in V. [...] Read more.
The antimicrobial efficacy of novel photodynamic inactivation and nanobubble technologies was evaluated against Vibrio parahaemolyticus and Aeromonas hydrophila as two important aquatic microbial pathogens. Photodynamic inactivation results showed that LED (470 nm) and UV-A (400 nm)-activated curcumin caused a complete reduction in V. parahaemolyticus at 4 and 22 °C, and a greater than 2 log cfu/mL reduction in A. hydrophila, which was curcumin concentration-dependent (p < 0.05). Furthermore, the photodynamic approach caused a greater than 6 log cfu/mL V. parahaemolyticus reduction and more than 4 log cfu/mL of A. hydrophila reduction in aquaponic water samples (p < 0.05). Our results with the nanobubble technology showed that the nanobubbles alone did not significantly reduce bacteria (p > 0.05). However, a greater than 6 log cfu/mL A. hydrophila reduction and a greater than 3 log cfu/mL of V. parahaemolyticus reduction were achieved when nanobubble technology was combined with ultrasound (p < 0.05). The findings described in this study illustrate the potential of applying photodynamic inactivation and nanobubble–ultrasound antimicrobial approaches as alternative novel methods for inactivating fish and shellfish pathogens. Full article
(This article belongs to the Special Issue Innovative Approaches to Improve the Safety and Quality of Seafood)
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11 pages, 1102 KiB  
Article
The Efficiency of Atmospheric Dielectric Barrier Discharge Plasma against Escherichia coli and Bacillus cereus on Dried Laver (Porphyra tenera)
by Ji Yoon Kim, Eun Bi Jeon, Man-Seok Choi, Eun Ha Choi, Jun Sup Lim, Jinsung Choi and Shin Young Park
Foods 2020, 9(8), 1013; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9081013 - 28 Jul 2020
Cited by 11 | Viewed by 2812
Abstract
This study investigated the effects of atmospheric dielectric barrier discharge (DBD) plasma (1.1 kV, 43 kHz, 5–30 min, N2: 1.5 L/m) on the reduction of Escherichia coli and Bacillus cereus on dried laver. The reductions of E. coli and B. cereus [...] Read more.
This study investigated the effects of atmospheric dielectric barrier discharge (DBD) plasma (1.1 kV, 43 kHz, 5–30 min, N2: 1.5 L/m) on the reduction of Escherichia coli and Bacillus cereus on dried laver. The reductions of E. coli and B. cereus by 5, 10, 20, and 30 min of DBD plasma were 0.56 and 0.24, 0.61 and 0.66, 0.76 and 1.24, and 1.02 and 1.38 log CFU/g, respectively. The D-value of E. coli and B. cereus was predicted as 29.80 and 20.53 min, respectively, using the Weibull model for E. coli (R2 = 0.95) and first-order kinetics for B. cereus (R2 = 0.94). After DBD plasma 5–30 min treatment, there was no change in pH (6.20–6.21) and this value was higher than the untreated dried laver (6.08). All sensory scores in DBD plasma-treated laver were determined as >6 points. The 30 min of DBD plasma is regarded as a novel intervention for the control of potential hazardous bacteria in dried laver. Full article
(This article belongs to the Special Issue Innovative Approaches to Improve the Safety and Quality of Seafood)
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