What are the commonly used seafood preservatives? Even at low temperatures, bacteria can still proliferate—how can we ensure safe export?

　　When it comes to preserving seafood, the methods employed vary depending on the species and origin; at their core, safety and environmental sustainability are paramount—key priorities for many EU member states.

　　Disinfection primarily serves to prevent disease outbreaks in aquaculture by leveraging the oxidizing properties of disinfectants and their ability to alter the osmotic pressure of pathogens, thereby disrupting the membrane structures of pathogenic microorganisms in the water and inactivating their enzymes and proteins, ultimately leading to their death.

　　On the one hand, disinfection can eliminate pathogenic microorganisms in water, reduce the risk of fish infections, decrease the incidence of fish diseases, and help regulate water quality. On the other hand, disinfectant products generally possess oxidizing and irritant properties, which can cause some degree of harm to aquatic animals; moreover, since aquatic systems are dynamic and complex, certain chemical substances may readily exert adverse effects on the aquatic environment.