Microbial diversity of seafood

Seafood production is the key to meet the food and nutrition requirements for the growing human population. Nevertheless, billions tonnes of fish are lost or wasted due to problems in fishing and in post-harvest, thereby threatening food security. To improve microbial quality and safety of seafood along the food value chain, food microbiologists now attempt to describe and to understand seafood spoilers and seafood-borne pathogens using novel research tools and methodologies such as Next Generation Sequencing (NGS) technologies and PCR based methodologies, for example, Real-Time PCR and High Resolution Melting (HRM). The exploration of microbial diversity of seafood is now needed as never before, since we have to tackle new challenges that can affect microbial safety and quality of seafood; Climate Change and Antimicrobial Resistance. The establishment of intelligent strategies towards seafood safety and quality assurance in the context of such challenges will contribute to Sustainable Development Goals and One Health.

Automated summary

Seafood production is crucial for meeting the increasing food and nutrition demands of the growing human population. However, billions of tons of fish are lost or wasted due to issues in fishing and post-harvest processes, posing a threat to food security. Food microbiologists are now using advanced research tools and methodologies to study seafood spoilage and seafood-borne pathogens in order to address challenges like Climate Change and Antimicrobial Resistance. By establishing intelligent strategies for seafood safety and quality assurance, we can contribute to Sustainable Development Goals and One Health initiatives.