title: Risks Associated with Fish and Seafood.
abstract: Fresh fish and seafood are highly perishable, and microbiological spoilage is one of the important factors that limit their shelf life and safety. Fresh seafood can be contaminated at any point from rearing or harvesting to processing to transport or due to cross-contamination by consumer mishandling at home. With the increase in the demand for fish and seafood, aquaculture production is increasing, which could lead to new risks that will need to be addressed in the future to control foodborne pathogens.
authors.affiliation: Department of Food Science and Technology, University of Georgia, Griffin, GA 30223.
authors.forename: Sailaja
authors.initials: S
authors.lastname: Chintagari
authors.affiliation: School of Nutrition and Food Sciences, Louisiana State University, Baton Rouge, LA 70894.
authors.forename: Nicole
authors.initials: N
authors.lastname: Hazard
authors.affiliation: School of Nutrition and Food Sciences, Louisiana State University, Baton Rouge, LA 70894.
authors.forename: Genevieve
authors.initials: G
authors.lastname: Edwards
authors.affiliation: Department of Animal Science, Oklahoma State University, Stillwater, OK 74078.
authors.forename: Ravi
authors.initials: R
authors.lastname: Jadeja
authors.affiliation: Department of Animal Science, Oklahoma State University, Stillwater, OK 74078.
authors.forename: Marlene
authors.initials: M
authors.lastname: Janes
mesh_terms: D000818:Animals; D005511:Food Handling / Q000379:methods*; D005517:Foodborne Diseases / Q000453:epidemiology* / Q000517:prevention & control*; D006801:Humans; D012306:Risk; D017747:Seafood / Q000382:microbiology*