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Seafood Inspection: Current Issues
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This PhD thesis investigates quality and safety aspects of seafood including lobster stress during commercialization, microbiological contamination, and chemical hazards. The work combines behavioral, haemolymph, microbiological, and chemical analyses with regulatory considerations to provide a multidisciplinary assessment of seafood safety. This is a thesis compilation covering multiple seafood safety topics.
The thesis focuses on quality and safety aspects of different types of seafood by using a multidisciplinary approach, combining different types of analyses (behavioural studies, haemolymph analyses, microbiological and chemical-physical analyses) and regulatory aspects. The thesis consists of a collection of scientific papers and laboratory activities that report the main studies of my PhD research. In the first study the evaluation of the stress level during lobster commercialization was evaluated by analysing eight different haemolymph parameters. The second study faced the potential application of a new Loop-mediated isothermal amplification (LAMP) assay for the detection of Anisakis spp. in seafood products. The third study shows the preliminary results of an ongoing investigation that aims at developing a method suitable for the extraction of microplastics from mussels. The fourth study compared the chemical composition in fish roe products from different species in order to achieve a deeper knowledge of the chemical and microbiological composition of fish roe products collected on the Italian market.
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Researchers assessed contamination of Irish shellfish with pharmaceuticals, microplastics, and potentially toxic elements, highlighting implications for seafood safety, consumer health, and the need for improved monitoring in shellfish-producing waters.
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This French doctoral thesis developed analytical methods for detecting microplastics and their chemical additives in seafood and assessed how widespread contamination is across commercially important species. The research contributes directly to evaluating the risk of dietary microplastic exposure for seafood consumers.
Challenges to Crustacean Muscle Quality From Environmental and Operational Stresses: Performance, Mechanisms, and Management
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Researchers reviewed how a range of environmental and chemical stressors—including temperature, salinity, hypoxia, and microplastics—compromise crustacean muscle quality, detailing the underlying mechanisms of oxidative imbalance, energy metabolism disruption, and gene regulatory changes, and evaluating strategies from environmental optimization to nutritional management for maintaining seafood quality.
Seafood Safety as a Determinant of Food Security: A Malaysian Perspective
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Seafood is packed with protein and healthy fats, but it can also carry risks like bacteria, harmful metals, and microplastics if not handled properly. This review of existing research argues that Malaysia needs stronger safety checks and monitoring to keep seafood safe, since safe seafood means people can reliably access this important food source. The takeaway: proper handling and regulation aren't just about quality, they directly protect your health.
Research digests by email
When a large batch of papers lands in the Atlas, we read through it and send a short write-up of what stood out.