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A seafood risk tool for assessing and mitigating chemical and pathogen hazards in the aquaculture supply chain.

Grant D StentifordE J PeelerC R TylerL K BickleyCorey Carrington HoltD BassA D TurnerC Baker-AustinT EllisJ A LowtherPaulette E PosenKelly S BatemanD W Verner-JeffreysRonny van AerleD M StoneR PaleyA TrentI KatsiadakiW A HigmanB H MaskreyMichelle J DevlinB P LyonsD M HartnellA D YoungerP BersuderL WarfordS LosadaK ClarkeC HynesA DewarB GreenhillM HukJ FranksF Dal-MolinR E Hartnell
Published in: Nature food (2022)
Intricate links between aquatic animals and their environment expose them to chemical and pathogenic hazards, which can disrupt seafood supply. Here we outline a risk schema for assessing potential impacts of chemical and microbial hazards on discrete subsectors of aquaculture-and control measures that may protect supply. As national governments develop strategies to achieve volumetric expansion in seafood production from aquaculture to meet increasing demand, we propose an urgent need for simultaneous focus on controlling those hazards that limit its production, harvesting, processing, trade and safe consumption. Policies aligning national and international water quality control measures for minimizing interaction with, and impact of, hazards on seafood supply will be critical as consumers increasingly rely on the aquaculture sector to supply safe, nutritious and healthy diets.
Keyphrases
  • quality control
  • quality improvement
  • public health
  • microbial community
  • candida albicans
  • climate change
  • water quality