A seafood risk tool for assessing and mitigating chemical and pathogen hazards in the aquaculture supply chain
Grant D. Stentiford, E. J. Peeler, Charles R. Tyler, Lisa K. Bickley, Corey C. Holt, David Bass, Andrew D. Turner, Craig Baker‐Austin, Tim Ellis, James Lowther, Paulette Posen, Kelly S. Bateman, David W. Verner–Jeffreys, Ronny van Aerle, David M. Stone, Richard Paley, A. Trent, Ioanna Katsiadaki, Wendy Higman, Benjamin H. Maskrey, Michelle Devlin, Brett P. Lyons, David M. Hartnell, Andrew Younger, Philippe Bersuder, L. Warford, S. Losada, K. D. Clarke, Clare Hynes, Alastair Dewar, Beth Greenhill, Mariusz Huk, Jeffrey Franks, Fernanda DalMolin, Rachel Hartnell
Abstract
Intricate links between aquatic animals and their environment expose them to chemical and pathogenic hazards, which can disrupt seafood supply. Here we outline a risk schema for assessing potential impacts of chemical and microbial hazards on discrete subsectors of aquaculture-and control measures that may protect supply. As national governments develop strategies to achieve volumetric expansion in seafood production from aquaculture to meet increasing demand, we propose an urgent need for simultaneous focus on controlling those hazards that limit its production, harvesting, processing, trade and safe consumption. Policies aligning national and international water quality control measures for minimizing interaction with, and impact of, hazards on seafood supply will be critical as consumers increasingly rely on the aquaculture sector to supply safe, nutritious and healthy diets.