Food allergies have increased significantly in recent decades, with shellfish being a leading cause of food allergy and anaphylaxis worldwide, affecting both children and adults. The prevalence of shellfish allergies is estimated to be approximately 0.5-2.5% of the general population, varying significantly by geographical location, age, and consumption habits. Although mollusk consumption has risen, the prevalence of mollusk allergies remains unknown. While extensive research has focused on crustacean allergies, mollusk allergies, particularly those related to gastropods, have received comparatively less attention. Clinical manifestations of shellfish allergy range from localized symptoms to life-threatening systemic reactions, such as anaphylaxis. Notably, severe bronchospasm is a predominant clinical feature in cases involving gastropods. Several allergens have been identified in mollusks, including paramyosin, tropomyosin, and sarcoplasmic calcium-binding protein. In gastropods, documented allergens include tropomyosin, paramyosin, the heavy chain of myosin, and Der p 4 amylase. Diagnosis typically involves a thorough clinical history, skin testing, in vitro quantification of immunoglobulin (Ig) E, and confirmation through oral challenge, although the latter is reserved for selected cases. This review highlights the limited research on gastropod allergy, the identified allergens to date, and the necessity for further investigations to better understand the implications of shellfish allergy within this class.

Seafood is a vital source of nutrients, and its consumption has grown globally. Shellfish is a major cause of food allergy and anaphylaxis worldwide, affecting an estimated 0.5-2.5% of the general population. Most basic and clinical research has traditionally focused on crustaceans, leaving the characteristics of mollusk allergy poorly understood. In the Canary Islands, limpets (sea gastropod) are commonly consumed as part of the local cuisine. While some cases of limpet allergy have been reported, there are no published studies featuring large series or detailed clinical analyses of this specific food allergy. A cohort of patients with sensitization to limpet were studied: 66 were monosensitized to limpets (group A), while 64 were also sensitized to other shellfish (group B). Limpet ingestion caused delayed and severe symptoms. In group A, only 11,5% of patients showed positive shellfish allergen detection, compared to 67,9% in group B. The presence of protein bands in the 25-40 and 50-200 kDa range in monosensitized patients distinguishes our study from another researchs. Our study presents the largest reported series of patients with limpet allergy to date. The aim is to analyze the clinical and immunological characteristics of a local sample of limpet-allergic patients, contributing to a better understanding of this emerging condition.

Context; Seafood is a nutritious source of protein. However, seafood production can have perverse environmental impacts. Seafood sustainability differs depending on species, origin, and production/fishing method. Australian consumers seeking sustainable seafood rely on independent sustainability guides and detailed labels at point of sale. Aims; We aimed to determine consumer accessibility to sustainable seafood products in Southeast Queensland, Australia. Methods; We assessed the sustainability of 52,447 seafood products from 2,110 restaurants, supermarkets, and takeaway shops. Key results; We determined the sustainability of 36% of products according to Australia’s Good Fish Guide. Of these, 4.9% were classified as sustainable, 4.1% as ‘Eat Less’, and 27% as ‘Say No’. Australian farmed barramundi was the most common sustainable product and farmed Australian Atlantic salmon the most common ‘Say No’ product. We could not assess 64% of products because of a lack of information (16%) or the product was not included in the Good Fish Guide (48%). Conclusions; Inadequate labelling of species, origin and/or production/fishing method reduces the accessibility of sustainable seafood in Southeast Queensland, Australia. Implications; Improving labelling, especially origin information at point of sale is critical for changing consumer behaviour, which represents a significant hurdle to improving the sustainability of the seafood industry.

The protection and regulation of international trade of Australia’s native species is legislated by its Environment Protection and Biodiversity Conservation Act of 1999. In response to overwhelming evidence that the Act is ineffective at protecting biodiversity, the Australian Government is currently reforming its environmental laws. One problematic component of the Act is in cases where threatened species interact with multiple regulatory and management frameworks, such as commercially fished marine species that are traded as seafood. Here, we analyzed international seafood trade data and found that Australia exports four threatened fish species listed under the Act and additional species acknowledged as globally threatened. In light of our analysis, we have three recommendations for Australia’s new environmental legislation: 1) apply the same precautions to commercially harvested species as to other threatened species; 2) review the status of all threatened species annually; and 3) assess species listed on global conservation conventions. These recommendations will help ensure that Australia’s marine biodiversity is protected, despite its commercial value.

Harmful algal blooms (HABs) are natural events produced by massive concentration of toxic phytoplankton that can color red, ocher, brown or yellow large extensions of water, its intensity depends on the different species of phytoplankton involved in the proliferation. The spreading of these formations involves an interaction of biological, chemical, meteorological and anthropogenic factors. Several species with potential toxicity have been reported along Mexican coasts, such as Gymnodinium catenatum, Karenia brevis, Pyrodinium bahamense var. compressum. The toxic bloom not only causes an impact during the event, it produces negative effects afterward, such as accumulating deposits of organic matter, alterations of benthic community structure and composition, species presence/absence, and bioaccumulation of toxins in organisms such as bivalve molluscs mainly. Poisoning may occur by consuming contaminated seafood or by direct exposure to aerosols of the toxins, which can provoke diarrhea or even death. Due to the impact of this type of event on the economy, environment and public health, strategies for monitoring, prevention, and systematic mitigation have been implemented for the evaluation of HAB effects. The aim of this review was to determine the state-of-the art of HAB, their reports and effects on the environment and public health in Mexico.

The environmental and social sustainability of seafood is jeopardized by rampant illegal, unreported, and unregulated fishing. Regulations implemented by fishing countries and Regional Fisheries Management Organizations are insufficient to combat illegal fishing; complementary efforts from the consumer end of the supply chain are essential. Despite the growing reliance on imported seafood globally, only four market states have implemented legislation to regulate the legality of seafood products from other countries. We provide an overview of the existing import regulations to address the widespread confusion about the structure and scope of these measures. We propose eight key design criteria for more effective seafood import policies, emphasizing the need for a centralized, fully electronic catch documentation and import monitoring system with automated fraud checks and a broad scope of species covered. The Australian government is currently developing its new seafood import policy and has the opportunity to design a world-leading system that encourages multilateral cooperation to help combat illegal fishing. Through the implementation of import regulations that address key flaws in existing frameworks, market states like Australia can foster a more cohesive and effective front against illegally sourced seafood, improving the sustainability of global fisheries.

The current invasion of the Mediterranean Sea by the Atlantic blue crab Callinectes sapidus entails the implementation of effective strategies of control and management. In native areas, the species is highly appreciated as a hard- and soft-shell seafood, and hard-shell fisheries are developing in a number of invaded countries. Here, to verify alternative approaches for enhancing the commercial value of the species, we carried out a pilot experiment to test a flow-through system for the production of soft-shell blue crabs. Fifty crabs were collected in the Lesina lagoon (Adriatic Sea, Italy) and inspected for the coloration of the line on the distal edge of the fifth pereiopod. Accordingly, they were grouped into three groups showing no, white, and red lines, symptomatic of the progression of the pre-molt phase, and maintained for 31 days in a flow-through pond system. The overall mortality rate determined during the trial was similar across the three groups and ranged between 10 and 20%, indicating that the flow-through system was effective for rearing the crabs. In addition, the molting rate was 10%, 65%, and 85% for individuals at an early, intermediate, and advanced pre-molt stage, confirming that the line coloration can be used as an effective indicator of the advancement of the molting process. Our study provides a first contribution towards the introduction in the Mediterranean fishery sector of novel procedures and practices for the production of soft-shell blue crabs, which may represent a cost-effective strategy to enhance the capture and commercialization of this invasive species as a high quality and valuable shellfish product.

A review of pesticide residues detected in shrimp species of the Mexican Pacific and Gulf of Mexico coasts is presented. Most studies focus on monitoring organochlorine (OC) and organophosphate (OP) pesticides. The evaluated areas are mainly located in the northwestern zone of Mexico. Studies analyzing pesticides levels in shrimp of Mexico correspond to commercially important species, such as: Penaeus vannamei, Penaeus stylirostris, Farfantepenaeus duorarum, and Trachypenaeus similis pacificus. Extraction methods (sample preparation, extraction technique, solvent, and clean-up procedures) are presented, as well as chromatography and detector type used to quantify the analytes in the shrimp samples from the different ecosystems evaluated. Given that there is an under-evaluation of pesticides residues presence, there was a greater contribution of studies directed to geographical areas in the northwest of the country, with a monitoring gap in the Gulf of Mexico, as well as in the southern zone, considering that there are states that are among the main shrimp-producing entities. Hence, it is necessary to carry out recent evaluations, since the most current information is 17 years out of date, so presented data may not be a reflection of the current situation in the country.

Food allergy has been recognised by the World Health Organisation as a chronic disease that could lead to fatality. The symptoms can mediate from mild to severe consequences. Some cases have reported that food allergy sufferers are bullied and are discriminated at workplace, thus increasing their stress level, apart from facing difficulty in consuming certain food due to allergy. This has an adverse effect on the quality of life amongst food allergy sufferers. Medical bills are increased when food allergy sufferers become unknowingly exposed to food allergen. Hence, this study investigated food allergens among food allergy sufferers in order to make their lives better. A total of 250 respondents participated in an online survey. Surprisingly, apart from chicken, soybean and other food allergens that have been listed under the Big Eight Allergens, the respondents mentioned some fruits that could trigger allergic reactions, such as rambutans and watermelons. Food allergy sufferers can be allergic to seafood and seafood products as well, such as shrimp paste or locally known as belacan, which refers to fermented shrimp paste cured under the sun. It is a common food ingredient used among Malaysians. The study findings offer practical insights, such as avoidance of food allergens amidst food allergy sufferers and help the government to carefully manage for menu planning. The knowledge contribution of this study reveals several specific food and fruits, as aforementioned, which appear to be common and nutritious food, yet harmful to food allergy sufferers.

Microplastics have already been detected in various human foods, especially seafood. This problem should be especially pertinent to the Taiwanese public because a relatively high proportion of people‘s diet comes from seafood. We therefore present a pilot study of microplastic contamination of seafood products commonly consumed by Taiwanese people. We examined six batches of three seafood species for the presence of microplastics using FTIR spectroscopy. A total of 107 seafood individuals from three species (hard clam Meretrix lusoria, oyster Crassostrea gigas, Loligo squid Loliginidae spp.) weighing a total of 994 grams yielded a total of 100 microplastic particles consisting of nine different polymer types. 91% of microplastic particles were fragments which likely originated from fragmented plastic debris which was then consumed by the seafood species. The mean number of microplastics/kg was 87.9 microplastics/kg across the three examined species. Given that Taiwanese average about 10 kg of seafood consumption per year, we estimate that a few thousand microplastic particles are annually consumed on average. The methodology of this pilot study can now be used to conduct examinations of more seafood species and samples.

Seafood products are the main dietary source of n-3 polyunsaturated fatty acids (n-3 PUFA), which are essential for human health. However, due to the widespread use of processed fish products, the presence of these n-3 PUFAs may be subject to changes related to different processing methods. The aim of this study was to determine the fatty acid composition, with a focus on n-3 polyunsaturated fatty acids (n-3 PUFAs), in different processed fish and shellfish food of EU and non-EU origin purchased in supermarkets and ethnic food shops in Messina (Italy), using gas chromatography with flame-ionization detector (GC-FID). From the fatty acid profile, the atherogenic index (AI), thrombogenicity index (TI) and flesh-lipid quality index (FLQ) were determined: 0.13-1.04 (AI), 0.31-9.84 (TI) and 0.41-29.90 (FLQ). The percentages of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids had the following ranges: 13.55-50.48%, 18.91-65.58%, 13.84-52.73%, respectively. All samples showed a good presence of PUFAs and, in particular, eicosapentaenoic (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) were the main n-3 polyunsaturated fatty acids (n-3 PUFA).

Marine lipids are recognized for their health promoting features, mainly for being the primary sources of omega-3 fatty acids, and therefore critical for human nutrition in an age when the global supply for these nutrients is experiencing an unprecedent pressure due to an ever-increasing demand. The seafood industry originates a considerable yield of co-products worldwide that, while already explored for other purposes, remain mostly undervalued as sustainable sources of healthy lipids, often being explored for low value oil production. These co-products are especially appealing as lipid sources since, besides the well-known nutritional upside of marine animal fat, particularly rich in omega-3 polyunsaturated fatty acids (PUFAs), they have also interesting bioactive properties, which may garner them further interest, not only as food, but also for other high-end applications. Besides the added value that these co-products may represent as valuable lipid sources, there is also the obvious ecological upside of reducing seafood industry waste. In this sense, repurposing these bioresources will contribute to a more sustainable use of marine animal food, reducing the strain on already heavily depleted seafood stocks. Therefore, untapping the potential of marine animal co-products as valuable lipid sources aligns with both health and environmental goals by guaranteeing additional sources of healthy lipids and promoting more eco-conscious practices.

Cellular agriculture is defined as the production of agricultural products from cell cultures rather than from whole plants or animals. With growing interest in cellular agriculture as a means to address the public health, environmental, and animal welfare challenges of animal agriculture, the concept of producing seafood from fish cell- and tissue-cultures is emerging as a means to address similar challenges with industrial aquaculture systems and marine capture. Cell-based seafood - as opposed to animal-based seafood - can combine developments in biomedical engineering with modern aquaculture techniques. Biomedical engineering developments such as closed-system bioreactor production of land animal cells create a basis for large scale production of marine animal cells. Aquaculture techniques such as genetic modification and closed system aquaculture have achieved marked gains in production that can pave the way for innovations in cell-based seafood production. Here, we present the current state of innovation relevant to the development of cell-based seafood across multiple species as well as specific opportunities and challenges that exist for advancing this science. The authors find that the physiological properties of fish cell- and tissue- culture may be uniquely suited to cultivation in vitro. These physiological properties, including hypoxia tolerance, high buffering capacity, and low-temperature growth conditions, make marine cell culture an attractive opportunity for scale production of cell-based seafood; perhaps even more so than mammalian and avian cell cultures for cell-based meats. This, coupled with the unique capabilities of crustacean tissue-friendly scaffolding such as chitosan, a common seafood waste product and mushroom derivative, presents great promise for cell-based seafood production via bioreactor cultivation. To become fully realized, cell-based seafood research will require more understanding of fish muscle culture and cultivation; more investigation into serum-free media formulations optimized for fish cell culture; and bioreactor designs tuned to the needs of fish cells for large scale production.