The conscious society has begun to be more selective about food and the interest in traditional food has increased. Ready to eat foods are sold even on traditional food streets and food safety has been questioned. In the scope of the study, food safety of the fried mussel consumed is investigated....

Exogenous applications of phage lysins against Vibrio parahaemolyticus (V. parahaemolyticus) are a challenge due to the gram-negative bacteria outer membrane barrier. This study aimed to improve the antibacterial effect of V. parahaemolyticus phage lysin Lysqdvp001 (Lys), the best-characterized...

This chapter describes the hazards of consuming seafood contaminated with pathogens, parasites, residues and toxins and the application of HACCP guidelines in seafood handling, packaging, labelling and storage.

Emerging risk identification is a priority for the European Food Safety Authority (EFSA). The goal of the Galician Emerging Food Safety Risks Network (RISEGAL) is the identification of emerging risks in foods produced and commercialized in Galicia (northwest Spain) in order to propose prevention...

This study estimated the risk of hepatitis A virus (HAV) foodborne illness outbreaks through the consumption of fermented clams in South Korea. HAV prevalence in fermented clams was obtained from the Ministry of Food and Drug Safety Report, 2019. Fermented clam samples (2 g) were inoculated with...

This study presents epidemiological data on the prevalence of Salmonella spp. and E. coli in bivalve molluscs marketed in Sardinia (Italy). E. coli enumeration and Salmonella spp. occurrence at batch level were used to verify the association between microbiological food safety criteria in place in...

Objective. To quantify Vibrio parahaemolyticus densities in American oyster (Crassostrea virginica) under cold storage. Materials and methods. 320 oysters were stored at 7°C for nine days and total and pathogenic densities were determined by the NMP-PCR methodology. Results. V. parahaemolyticus...

This study was carried out in order to prepare a soup from oyster Saccostrea cucullata, which is nutritionally rich and which is not at all time consuming. No any different and costly ingredients were used for preparation. The local ingredients such as oyster meat, black pepper powder, cornstarch,...

Concentrations of rotavirus A, in sewage and oysters collected weekly from September 2014 to April 2016 in Japan, were investigated using RT-qPCR; results showed up to 6.5 log₁₀ copies/mL and 4.3 log₁₀ copies/g of digestive tissue (DT) in sewage and oysters, respectively. No correlation was found...