Contaminants in Seafood: Prevention, Control, and Detection—Volume II

Dear Colleagues,

Billions of people in the world are at risk of unsafe food. Many millions become sick while hundreds of thousands die annually due to the consumption of contaminated food. Seafood provides more than 4.5 billion people with at least 15% of their average per capita intake of animal protein. Nevertheless, along with the fast growth of human fisheries and aquaculture, intensive coastal aquaculture and excessive use of additives and antibiotics have become new challenges to food safety, particularly in develo** nations. The resulting substantial changes in coastal ecosystems consequently increase the risk of seafood-borne infectious diseases. On the other hand, rapid global urbanization and industrialization may lead to the increasing pollution of the oceans, into which substantial amounts of waste are discharged, including hazardous heavy metals, organic pollutants, plastics, and radioactive compounds. Due to their long-term persistence and non-degradable nature, their accumulation in humans through the seafood chain continues to pose substantial threats to marine ecosystems and human health. Therefore, confronting these challenges requires rigorous scientific research. Advances in this field are expected to impact the food production/testing industry, governments, and food consumers.

Original and review papers dealing with all aspects of “Contaminants in Seafood: Prevention, Control, and Detection” are welcome for inclusion in this Special Issue of Foods. Research reports will focus on the following areas: development and/or improvement of rapid methods for the detection and/or identification of seafood-borne pathogenic and spoilage microorganisms and chemical contaminants; new approaches and/or strategies for controlling seafood-borne pathogens and spoilages; and non-biological contaminants; and recent discoveries in resurgence, pathogenesis, determining, and/or characterizing seafood-borne pathogens.

You could also contact the Managing Editor of Foods, Alexandra Madalina Mateescu ([email protected]), if you are interested in this project.

Prof. Dr. Lanming Chen
Prof. Dr. Yulong Tan
Prof. Dr. Daofeng Qu
Dr. Jun Yan
Guest Editors

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

• seafood-borne pathogens
• seafood-borne spoilage microorganisms
• antibiotic residues
• heavy metal residues
• rapid detection techniques
• eliminating and controlling of contaminants in seafood
• resurgence and pathogenesis of seafood-borne pathogens