Frontier research on the risk of spoilage microorganisms in refrigerated marine fish: From regional to global perspectives

Abstract

Microbial spoilage is creating safety risks and significant wastage of refrigerated marine fish. Spoilage microorganisms possess distinct physiological adaptations that enable them to contribute to the spoilage of refrigerated marine fish, thereby complicating the accuracy of microbial risk predictions and the efficacy of control strategies. This review integrates research findings from diverse geographical regions to elucidate mechanisms of microbial spoilage and underscores the ongoing challenges in cross-regional collaborative studies. Omics serve as guiding tools for elucidating the molecular mechanisms by which metabolite mediate spoilage microorganisms-induced deterioration of flavor, texture, and safety. Quantitative Microbial Risk Assessment (QMRA) provides a critical framework for risk prediction, with its future development being intrinsically linked to the integration of omics data, rapid fluorescence sensing, and artificial intelligence (AI) for enhanced prediction and modeling. In conclusion, this review underscores the critical role of spoilage microorganisms in the deterioration of refrigerated marine fish, highlights the complex interplay between microbial ecology, cold adaptation, and spoilage potential, and emphasizes the necessity for collaborative global efforts. Advancing research on native microbial communities, molecular spoilage mechanisms, and AI-powered QMRA frameworks is paramount for reducing food waste, enhancing food safety risk assessment, and the sustainable development of preservation technology.