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| Autori principali: | , , , , , , , , , , , , , , |
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| Natura: | Artículo científico |
| Lingua: | en |
| Pubblicazione: |
Advances in food and nutrition research
2025
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| Soggetti: | |
| Accesso online: | https://pubmed.ncbi.nlm.nih.gov/40155085/ |
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Sommario:
- Biochemical and microbial food safety hazards in seafood: A Mediterranean perspective (Part 2). Ozogul, Fatih Rathod, Nikheel Köse, Sevim Alak, Gonca Kızılyıldırım, Suna Bilgin, Şengül Emir Çoban, Özlem İnanlı, Ayşe Gürel Ünal-Şengör, Gülgün F İzci, Levent Ozogul, Yesim Tokur, Bahar Ucak, İlknur Ceylan, Zafer Kulawik, Piotr Seafood Food Safety Humans COVID-19 Mediterranean Region Food Microbiology Food Contamination Animals SARS-CoV-2 Foodborne Diseases The marine environment is teeming with a diverse array of algae, dinoflagellates and phytoplankton. These organisms possess the remarkable capacity to produce toxic compounds that can be passed to humans through the ingestion of seafood, resulting in potential health risks. Similarly, seafood can be susceptible to contamination from various microorganisms, viruses and parasites, thereby, potentially compromising food safety. Consuming seafood that contains toxins or pathogenic microorganisms may have serious health consequences, including the potential for severe illness or even fatality. This chapter delves into the various hazards that arise from biochemical and microbiological factors, with particular emphasis on the Mediterranean region. In addition, it provides a succinct analysis regarding the effect of COVID-19 pandemic on the safety of seafood.