Emerging challenges in maintaining marine food‐fish availability and food safety

Abstract The marine finfish and crustaceans contribute immensely to human nutrition. Harvesting marine food‐fish to meet the global demand has become a challenge due to reduction of the fishery areas and food safety hazards associated with increased pre‐harvest and post‐harvest contaminations. The causes of low fish availability and contaminations were reviewed following the published literature from 2000 to 2023. The marine fish yields are stressed due to spread of contaminants triggered by rising sea temperatures, transport of microorganisms by marine vessels across the oceans, anthropogenic activities leading to increase in the toxic microorganisms, and the entry of toxic chemicals and antibiotic residues into the seawater through rivers or directly. Processing adds pyrogenic chemicals to foods. The hazardous materials may accumulate in the food‐fish, beyond tolerance limits permitted for human foods. While the research and control measures focus on minimizing the hazards due to pathogenic microorganisms and chemicals in market fish, there is less discussion on the unhealthy changes occurring in the oceans affecting the quantity and quality of food‐fish, and the origins of microbial and chemical contaminations. This review examines the factors affecting availability of wild food‐fish and increased contaminations. It aims to bridge the knowledge gaps between the spread of hazardous agents in the marine environment, and their effects on the food‐fish. Meeting the future human food security and safety through marine fish and fish products may need marine cage farming, introduction of genetically modified high yielding food‐fish, and cultured contaminant free finless fish muscles as options.