Intelligence

Crustaceans, fish and any food that contains protein have the potential to cause allergic reactions in some individuals. To protect consumers, seafood businesses must stay abreast of changing regulations. 

Epidemiological studies have estimated that noroviruses are responsible for 60 percent to 80 percent of all foodborne outbreaks of gastroenteritis worldwide. Consumption of shellfish is one of three main transmission routes of norovirus infection. 

Organoleptic attributes such as flavor and aroma are among the most important factors that influence consumer acceptability and demand for fish products. Consumers have identified farmed fish as less complex and lacking “sealike” or “sea-fresh” flavors and aromas. 

Since bivalve shellfish filter large volumes of water to feed, they can accumulate and concentrate bacteria and viruses from various pollution sources. Among enteric viruses, noroviruses are the leading cause of gastroenteritis in humans who consume affected shellfish. Current wastewater treatments fail to enZsure the complete removal of viral pathogens that can be discharged into fresh, marine and estuarine waters and therefore contaminate shellfish-growing waters. The detection of noroviruses in food relies on molecular techniques. 

Are consumers fully aware of the health benefits of seafood? Many consumers do not act as if they are. It seems they do not have the information they need about the positive impacts the omega-3 fatty acids in seafood make on heart, brain and eye health. While fatty fish are especially good sources, any seafood is a better source of omega-3s than red meat. The need remains for clear communication and education about the health benefits, nutritional value and sources of omega-3s. 

An analysis of the relationships between aquaculture development and its consequences on seafood consumption found both similarities and differences across countries and species. Developing and emerging producing countries coincided across seafood consumption and the share of local aquaculture in total supply. 

The aquaculture industry influences global seafood prices by increasing international trade competition. The fish price indices published by the Food and Agricultural Organization of the United Nations report the aggregate effects of seafood supply and demand. 

Commercially harvested shellfish have been reported to cause gastro-enteritis when humans consume virus-contaminated products. Rotaviruses are one of the main types of viruses able to survive and persist in the aquatic environment. 

The Global Nutrition Report 2014 highlights that nutrition and food security is a concern in all countries, not just low-income ones. Urbanization and rising living standards are key drivers in the ongoing increases in seafood demand and fisheries development. 

In a survey of 160 consumers of gilthead sea bream in Catalonia, Spain, farmed bream were generally well accepted by consumers, who preferred fresh to frozen product. Price was a significant attribute. Duty consumers, the largest group, ate fish mainly for health-related reasons. 

Research found that 80 to 90 percent of U.S. consumers did not meet federal dietary seafood recommendations and that seafood consumption varies significantly among socio-demographic groups. 

In recent years, most of Brazil’s farmed shrimp production has been absorbed by the domestic market. The country’s aquaculture industry shifted focus from exporting frozen shrimp as a commodity in 2004 toward a growing internal demand for fresh and value-added shrimp. 

Live markets represent a promising niche in regions where locally raised seafood cannot compete with inexpensive imports. Study results suggested regional shrimp producers could effectively reach premium markets by shipping using waterless methods. 

Safety and sustainability are key concepts affecting consumers’ decisions on tuna consumption. Although the benefits of consumption exceed the potential negative effects, tuna’s harmful attributes tend to negatively impact purchasing in at-risk groups. 

The increasingly fashionable Paleo Diet promotes eating like a caveman, with lots of protein, fruits and vegetables. However, it favors wild-caught seafood to farmed fish due to issues associated with feed sources and practices.