Microbial diversity of bivalve shellfish and the use of innovative technologies forpreservation, monitoring and shelf-life extension
Olumide A. Odeyemi, D. Sylvain Dabadé, Muhamad Amin, Fera Roswita Dewi, Nor Azman Kasan, Helen Onyeaka, Ayokunle Christopher Dada, Deyan Stratev, Amarachukwu Anyogu
Abstract
Bivalve molluscs, comprising oysters and mussels, are important seafood products as they represent over 56% of marine and coastal production and account for 12% of the seafood trade with a value of over USD 34 billion dollars. Bivalve molluscs are increasingly popular among consumers because of their high nutritional value and are considered sustainable seafood products as they do not require feed inputs and can make a significant contribution to food security. As filter feeders, bivalve molluscs can accumulate microorganisms, and improper post-harvesting handling and storage procedures could support the growth of spoilage and pathogenic microorganisms, causing spoilage and potential safety issues. At the same time, there is an increasing demand by consumers for fresh and minimally processed foods. Therefore, understanding the microbial diversity of bivalve molluscs and methods to control microbial growth is of increasing research interest. This review highlighted the recent developments in the understanding of the microbial community of bivalve molluscs and the use of innovative technologies for the preservation and shelf-life extension of seafood.