Lin Dingsong, Chen Wendi, Lin Zejia, Liu Lingdai, Zhang Molan, Yang Hongshun, Liu Zifei, Chen Lin
Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore 117543, Singapore.
College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Foods. 2025 Mar 20;14(6):1071. doi: 10.3390/foods14061071.
The SARS-CoV-2 pandemic had widespread and severe impacts on both the global economy and human health. Facing the continuously mutating virus, this crisis has heightened concerns among consumers and businesses regarding viral transmission through seafood, particularly in the face of emerging, unknown viruses, underscoring our preparedness gaps. This review provides a succinct overview of the survival mechanisms of prevalent viruses in seafood, examines potential transmission pathways to humans during seafood processing, and discusses strategies for mitigating their spread throughout the seafood supply chain. Furthermore, the discussion highlights emerging trends in innovative antiviral technologies aimed at enhancing food safety. Person-to-person transmission remains the most likely source of infection within the supply chain. Therefore, it is still imperative to adhere to the implementation of standard processes, namely good manufacturing practices (GMP) and good hygiene practices (GHP), in the seafood business. In light of the significant losses caused by this crisis and the persistent presence of various viruses within the seafood supply chain, efforts are needed to implement predictive and preventive measures against potential emerging viruses. Future research should focus on monitoring and limiting viral transmission by integrating Industry 4.0 applications, smart technologies, and antiviral packaging, maximizing the potential of these emerging solutions.
严重急性呼吸综合征冠状病毒2（SARS-CoV-2）大流行对全球经济和人类健康都产生了广泛而严重的影响。面对不断变异的病毒，这场危机加剧了消费者和企业对病毒通过海鲜传播的担忧，尤其是面对新出现的未知病毒时，凸显了我们在防范方面的差距。本综述简要概述了常见病毒在海鲜中的存活机制，研究了海鲜加工过程中病毒向人类传播的潜在途径，并讨论了减轻病毒在整个海鲜供应链中传播的策略。此外，讨论还突出了旨在提高食品安全的创新抗病毒技术的新趋势。人际传播仍然是供应链中最可能的感染源。因此，在海鲜行业坚持实施标准流程，即良好生产规范（GMP）和良好卫生规范（GHP）仍然至关重要。鉴于这场危机造成的重大损失以及海鲜供应链中各种病毒的持续存在，需要努力对潜在的新出现病毒实施预测性和预防性措施。未来的研究应侧重于通过整合工业4.0应用、智能技术和抗病毒包装来监测和限制病毒传播，最大限度地发挥这些新兴解决方案的潜力。
