Biological Intervention Technologies for Seafood Processing

Abstract

In this article, various biological intervention technologies for seafood processing are reviewed. An increasing global demand for high-quality seafood products and a rise in associated foodborne diseases have fuelled the development of novel and environmentally friendly preservation techniques in recent years. Current intervention technologies refer to those which have been approved by the government in various countries and are regulated in the food industry, and they include the use of bacteriocins, lactic acid bacteria and bacteriophages. The delicate nature of seafood poses many technological challenges due to the susceptibility to alteration during traditional processing. As such, the synergistic combination of different techniques to produce a hurdle effect could yield seafood of superior microbiological standards whilst retaining their desirable organoleptic properties. This review summarizes the principles of the various biological interventions in eliminating pathogens and spoilage microorganisms in seafood, and evaluates their benefits, limitations and potential for industrial application.