Asset Details
Do you wish to reserve the book?
Foodborne Hazards and Novel Technologies in Ready‐to‐Eat Crustaceans
Hey, we have placed the reservation for you!
By the way, why not check out events that you can attend while you pick your title.
Oops! Something went wrong.
Looks like we were not able to place the reservation. Kindly try again later.
Are you sure you want to remove the book from the shelf?
Foodborne Hazards and Novel Technologies in Ready‐to‐Eat Crustaceans
Do you wish to request the book?
Foodborne Hazards and Novel Technologies in Ready‐to‐Eat Crustaceans
Please be aware that the book you have requested cannot be checked out. If you would like to checkout this book, you can reserve another copy
We have requested the book for you!
Your request is successful and it will be processed during the Library working hours. Please check the status of your request in My Requests.
Oops! Something went wrong.
Looks like we were not able to place your request. Kindly try again later.
Journal Article
Foodborne Hazards and Novel Technologies in Ready‐to‐Eat Crustaceans
2025
Overview
The market for ready‐to‐eat (RTE) crustaceans has been expanding in recent years. Conventional heating (CH) (boiling and steaming) has been used for decades for the processing of RTE crustaceans. However, some disadvantages, such as lack of uniformity of heating, low heat transfer efficiency, and generation of a large amount of wastewater, have been highlighted. To optimize the processing for safe and high‐quality RTE crustaceans, the identification of major hazards is necessary and the interventions of green, sustainable, and novel technologies attract increasing attention. In this review, important biological and chemical hazards in crustaceans are discussed. CH and promising novel thermal and nonthermal processing technologies are reviewed with their basic mechanisms and research advances in RTE crustacean processing. Then, challenges and future work are proposed. Biological hazards, including Listeria monocytogenes, norovirus, Salmonella, and Vibrio spp., are of great concern for raw crustaceans. L. monocytogenes is a persistent hazard that places a burden on crustacean processing environments. Most chemical hazards are caused by indigenous habitats, including heavy metals, biotoxins, pesticides, pharmaceuticals, and personal care products. Thermal technologies such as sous vide, moderate electric field, and microwave are promising in RTE crustacean processing. Individual effects on microbial hazards of nonthermal technologies like high‐pressure processing (HPP) and ultrasound (US) are limited. Synergistic effects of less intensity of nonthermal treatment with thermal processes such as HPP‐ and US‐assisted cooking showed great potential and advantages. However, more research is still needed to scale up their use in an industrial setting. Biological hazards, including Listeria monocytogenes, norovirus, Salmonella, and Vibrio spp., and chemical hazards, including heavy metals, biotoxins, pesticides, pharmaceuticals, and personal care products, are of great concern regarding crustaceans and their consumption. To improve the processing of ready‐to‐eat (RTE) crustacean products, novel thermal technologies such as sous vide, moderate electric field, and microwave can be promising substitutes for conventional boiling and steaming. Combining thermal and nonthermal technologies such as high‐pressure processing and ultrasound can also have great potential to improve RTE crustaceans' safety and quality.
