Rathod Nikheel Bhojraj, Elabed Nariman, Özogul Fatih, Regenstein Joe M, Galanakis Charis M, Aljaloud Sulaiman Omar, Ibrahim Salam A
Department of Post Harvest Management of Meat, Poultry and Fish, Post-graduate Institute of Post-harvest Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth), Raigad, India.
Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Carthage, Tunisia.
Front Microbiol. 2022 Jun 22;13:875164. doi: 10.3389/fmicb.2022.875164. eCollection 2022.
The coronavirus disease (COVID-19) pandemic caused several negative impacts on global human health and the world's economy. Food and seafood safety and security were among the principal challenges and causes of concern for the food industry and consumers during the spread of this global pandemic. This article focused on the effects of COVID-19 pandemic on potential safety issues with seafood products and their processing methods. Moreover, the potential impacts of coronavirus transmission through seafood on human health were evaluated. The role of authenticity, traceability, and antimicrobials from natural sources to preserve seafood and the possible interaction of functional foods on the human immune system are also discussed. Although seafood is not considered a principal vector of SARS-CoV-2 transmission, the possible infections through contaminated surfaces of such food products cannot be neglected. The positive effects of seafood consumption on possible immunity built up, and COVID-19 are also summarized.
冠状病毒病（COVID-19）大流行对全球人类健康和世界经济造成了若干负面影响。在这场全球大流行传播期间，食品和海鲜安全保障是食品行业和消费者面临的主要挑战及担忧因素。本文聚焦于COVID-19大流行对海产品及其加工方法潜在安全问题的影响。此外，还评估了冠状病毒通过海产品传播对人类健康的潜在影响。还讨论了真实性、可追溯性以及天然来源抗菌剂在海产品保鲜中的作用，以及功能性食品对人体免疫系统可能产生的相互作用。尽管海产品不被视为SARS-CoV-2传播的主要载体，但通过此类食品受污染表面可能发生的感染不容忽视。本文还总结了食用海产品对可能建立的免疫力以及COVID-19的积极影响。
