Lupo C, Angot J-L
Vétérinaire épidémiologiste, inspecteur de santé publique vétérinaire, Institut français de recherche pour l'exploitation de la mer (Ifremer), Laboratoire de génétique et pathologie des mollusques marins, avenue Mus-de-Loup 17390 La Tremblade, France.
Inspecteur général de santé publique vétérinaire, chef du corps des inspecteurs de santé publique vétérinaire, Conseil général de l'alimentation, de l'agriculture et des espaces ruraux (CGAAER), 251, rue de Vaugirard, 75015 Paris, France.
Bull Acad Natl Med. 2020 Dec;204(9):1017-1033. doi: 10.1016/j.banm.2020.10.001. Epub 2020 Oct 16.
Seafood could be a solution to meet global food demand that will double by 2050. Seafood includes a wide variety of edible marine organisms, except fish and mammals. These are molluscs, crustaceans, echinoderms and algae. Like any food, seafood can involve hazards transmitted to humans through food, which affect the health of the consumer. These hazards are both biological (viruses, bacteria, parasites) and chemical (toxins, allergens, chemicals, microplastics). The exposure of populations to these hazards through seafood consumption can be notably explained by their mode of production and the dietary habits. Firstly, the sanitary quality of products reflects the quality of the aquatic environment from which they are taken, which can be contaminated by various types of pollution (faecal or chemical, chronic or accidental). The products are then handled, often treated without using additives or chemical preservatives, and finally distributed without any other means of preservation than refrigeration or freezing. Finally, the dietary habits of seafood favour exposure to certain hazards. Seafood safety must be integrated throughout the food chain, under the responsibility shared by all stakeholders. Seafood safety appears to be an emerging public health issue of global scope, because the sea does not stop at borders.
海鲜可能是满足到2050年将翻倍的全球粮食需求的一个解决方案。海鲜包括除鱼类和哺乳动物之外的各种各样可食用的海洋生物。这些生物有软体动物、甲壳类动物、棘皮动物和藻类。和任何食物一样，海鲜可能会涉及通过食物传播给人类的危害，进而影响消费者的健康。这些危害包括生物性危害（病毒、细菌、寄生虫）和化学性危害（毒素、过敏原、化学品、微塑料）。人群通过食用海鲜接触这些危害，这在很大程度上可以由其生产方式和饮食习惯来解释。首先，产品的卫生质量反映了其所处水生环境的质量，而该环境可能受到各种类型污染（粪便污染或化学污染、慢性污染或意外污染）的影响。然后对产品进行处理，通常不使用添加剂或化学防腐剂进行加工，最后除了冷藏或冷冻外，没有任何其他保存方式就进行分销。最后，海鲜的饮食习惯增加了接触某些危害的可能性。海鲜安全必须在整个食物链中加以整合，这是所有利益相关者共同的责任。海鲜安全似乎是一个全球范围内新出现的公共卫生问题，因为海洋并不受国界限制。
