Land Snail Consumption: Microbiological Safety Considerations, Best Practices and Regulations

BIO Web of Conferences, Год журнала: 2025, Номер 170, С. 04002 - 04002

Опубликована: Янв. 1, 2025

The aim of this study was to determine the microbiological safety challenges associated with consumption land snails, emphasizing risks posed by pathogenic bacteria, parasites, and contaminants. best practices guidelines for safe handling, preparation, emphasis on critical factors such as proper harvesting techniques, hygienic processing, appropriate cooking temperatures have been examined. A case presented, detailing analysis cooked snail meat over a 30-day period monitor microbial growth contamination potential. Additionally, article reviews regional European regulatory frameworks governing harvesting, storage, service human consumption.

Язык: Английский

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Evaluation of bigano snail (Stramonita haemastoma) as a seafood resource

Journal of the World Aquaculture Society, Год журнала: 2025, Номер 56(3)

Опубликована: Апрель 29, 2025

Abstract Bigano snail, Stramonita haemastoma , commonly known as oyster drill or red‐mouthed rock whelks, has gained growing interest a potential seafood product. However, to date, there is notable lack of preliminary evaluation regarding its commercial viability. In this study, we analyzed the proximate compositions, amino acid profile, color and texture attributes freshly harvested bigano snails using cost‐effective methodologies. We also compared resource with that widely consumed species such white shrimp black tiger shrimp. Our findings revealed foot portion demonstrated favorable nutritional attributes, including high protein, low fat, acceptable characteristics. Additionally, profile snail indicated deliver sweet, seafood‐like flavor, which enhances taste acceptability. textural properties overcooked‐for‐safety (boiled in water for 5 min) presented challenges, it exhibited suboptimal quality marketing other shellfish. To fully realize globally viable comparable shrimp, developing safe standardized reduced cooking methods optimize essential.

Язык: Английский

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Impact of Carrageenan-Based Encapsulation on the Physicochemical, Structural, and Antioxidant Properties of Freshwater Snail (Bellamya bengalensis) Protein Hydrolysates

Colloids and Interfaces, Год журнала: 2025, Номер 9(3), С. 29 - 29

Опубликована: Май 13, 2025

This study investigated the encapsulation of snail protein hydrolysates (SPHs) using carrageenan as a microencapsulating agent at concentrations 1%, 2%, and 3%. SPHs were prepared from soft tissue freshwater snails (Bellamya bengalensis) through enzymatic hydrolysis bromelain, resulting in degree 48.05%. The process was carried out spray-drying technique. Encapsulation with 3% enhanced yield, efficiency (up to 84.96%), colloidal stability −33.8 mV), thermal 75 °C). particle size increased concentration increased, reaching 206.9 nm 3%, uniform polydispersity index (0.26) indicated stable encapsulation. While reduces solubility antioxidant activity (DPPH, FRAP, ABTS, HRSA), it effectively protects SPH environmental factors such hygroscopicity storage stability, thus maintaining high scavenging activity. Fourier transform infrared spectroscopy confirmed that strongly interact. Scanning electron microscopy revealed particles had better shapes smooth, cohesive surfaces. demonstrates effectiveness an encapsulating for SPH, enhancing its bioactivity potential applications food nutraceutical industries bioactive additive offering alternative conventional coating materials.

Язык: Английский

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DNA Barcoding of Museum-Vouchered Samples Collected from Fish Markets Reveals an Unexpected Diversity of Consumed Gastropods in Vietnam

Опубликована: Янв. 1, 2025

Язык: Английский

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Effect of Chlorella pyrenoidosa meal and Sinotaia quadrata viscera as diets on growth, digestive enzyme activities, antithrombin activity, and gut morphology of Whitmania pigra

Aquaculture International, Год журнала: 2024, Номер 33(1)

Опубликована: Ноя. 5, 2024

Язык: Английский

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