Title : Emerging seafood-borne pathogens: Food safety implications
Abstract:
Seafood-associated food-borne diseases continue to represent an important public health challenge globally. The growing emergence and re-emergence of pathogenic microorganisms has increased the need for systematic surveillance of aquatic environments and seafood products to ensure food safety. Seafood can serve as an important carrier of several food-borne pathogens, including Escherichia coli, Salmonella enterica, Listeria monocytogenes, Vibrio parahaemolyticus, Vibrio cholerae, and Staphylococcus aureus. In addition to these conventional pathogens, emerging microorganisms such as Arcobacter spp., Cronobacter spp., non-fermenting Enterobacterales, and enteric viruses are increasingly recognized as significant threats to seafood safety and human health. Changes in the epidemiology of these pathogens are strongly influenced by globalization of food trade, climate change, and rapid coastal urbanization, all of which contribute to their spread and persistence in aquatic ecosystems. Among these, microaerophilic Arcobacter spp. have gained attention as virulent seafood-associated pathogens capable of causing gastroenteritis and other infections in humans. Likewise, Cronobacter sakazakii is an emerging opportunistic pathogen reported in a range of ready-to-eat and minimally processed foods, including seafood products. Its ability to survive under dry and low-moisture conditions further enhances its persistence and pathogenic potential. Furthermore, aquatic environments can facilitate the transfer of virulence and antimicrobial resistance genes, leading to the development of more resistant and pathogenic bacterial strains. Enteric viruses, particularly noroviruses, also constitute a major seafood safety concern. Bivalve molluscs are especially susceptible to contamination from fecally polluted waters, enabling viral transmission through the fecal–oral route and resulting in outbreaks of gastroenteritis. Adoption of scientific seafood safety practices, including hygienic handling, effective post-harvest management, sanitation, temperature control, and regular microbial surveillance, is essential to reduce contamination and limit the transmission of emerging pathogens through seafood products.
