Eating fish and seafood is integral to the Baltic Sea region's food culture. Overfishing, pollution, and seabed destruction have made the Baltic Sea one of the world's most overexploited and polluted seas. The governments of the nine surrounding countries are collaborating to minimize all forms of impact to ensure the equitable management of this nurturing ecosystem, now vulnerable. However, it will take more than restoration and preservation projects to ensure its health. Indeed, institutions need to understand and integrate into their action plans the factors influencing seafood consumers to steer their choices towards more sustainable, environmentally-friendly fishing and recreate a link between the consumer and his or her plate. Based on a holistic approach, the study aimed to determine preferences and factors influencing consumer behavior. The study was carried out via an online survey in the winter of 2023. The following aspects were collected: socio-demographic characteristics, frequency of consumption, species consumed, most important factors at the time of purchase, and the importance of the environment and traditions in their consumption choices. The survey was shared with universities, youth networks, associations, and personal and professional circles in all Baltic Sea countries. Descriptive statistics in tables and graphs were used to analyze the responses. Text analysis was used to summarize participants' comments. The median was calculated to establish the distribution and central value of participants' responses, who ranked 12 factors according to their degree of importance when making a purchase. Taste, product origin, and sustainable labels are the factors most participants consider when making a purchase. Tradition and local production ranked last. In conclusion, this study has covered the factors and preferences influencing consumer choice regarding fish and seafood. The patterns observed in the sample were similar to other larger-scale studies or European reports. Participants' age influenced their consumption frequency. Regarding taste, the product's origin and sustainable labels were the most often considered when purchasing. Traditions, although not considered at the time of purchase, influenced respondents’ fish and seafood consumption. Social factors often explain the sensory-affective motivational dimension or beliefs linked to consumption. A global understanding of consumers could guide institutions to strengthen their communication strategies. With more precise, practical, and consumer-targeted strategies, the Baltic Sea countries will ensure a collective sense of sustainable purchasing and eating and achieve the UN SDGs 12 and 14. / The Blue Food project

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No / Pottery was a hunter-gatherer innovation that first emerged in East Asia between 20,000 and 12,000 calibrated years before present (cal bp), towards the end of the Late Pleistocene epoch, a period of time when humans were adjusting to changing climates and new environments. Ceramic container technologies were one of a range of late glacial adaptations that were pivotal to structuring subsequent cultural trajectories in different regions of the world, but the reasons for their emergence and widespread uptake are poorly understood. The first ceramic containers must have provided prehistoric hunter-gatherers with attractive new strategies for processing and consuming foodstuffs, but virtually nothing is known of how early pots were used. Here we report the chemical analysis of food residues associated with Late Pleistocene pottery, focusing on one of the best-studied prehistoric ceramic sequences in the world, the Japanese Jomon. We demonstrate that lipids can be recovered reliably from charred surface deposits adhering to pottery dating from about 15,000 to 11,800 cal bp (the Incipient Jomon period), the oldest pottery so far investigated, and that in most cases these organic compounds are unequivocally derived from processing freshwater and marine organisms. Stable isotope data support the lipid evidence and suggest that most of the 101 charred deposits analysed, from across the major islands of Japan, were derived from high-trophic-level aquatic food. Productive aquatic ecotones were heavily exploited by late glacial foragers, perhaps providing an initial impetus for investment in ceramic container technology, and paving the way for further intensification of pottery use by hunter-gatherers in the early Holocene epoch. Now that we have shown that it is possible to analyse organic residues from some of the world's earliest ceramic vessels, the subsequent development of this critical technology can be clarified through further widespread testing of hunter-gatherer pottery from later periods.

La résistance aux antibiotiques est un enjeu de santé publique mondiale. L'alimentation est une des voies de contamination des bactéries résistantes aux antibiotiques entre l'environnement et l'Homme. Toutefois, les données concernant les bactéries résistantes aux antibiotiques dans les produits aquatiques sont rares. L'objectif de ces travaux a été d'étudier la flore bactérienne et sa résistance aux antibiotiques dans les produits de la pêche et de l'aquaculture. Dans un premier temps, la flore bactérienne mésophile cultivable a été isolée de 9 matrices différentes puis identifiée par la technique MALDI-TOF et/ou du séquençage de différents gènes de ménage. Au final, 1882 isolats bactériens ont été obtenus, et 150 espèces et 57 genres bactériens ont été identifiés. Dans un deuxième temps, nous avons étudié la résistance aux antibiotiques des genres bactériens les plus fréquemment isolés de ces produits. La résistance aux antibiotiques des genres Enterococcus, Staphylococcus, Exiguobacterium, Pseudomonas, Vibrio et Proteus a donc été étudiée. Au total, 46% des isolats étaient résistants aux antibiotiques et 3% étaient multi-résistants. Les crevettes étaient le produit dans lequel le plus de souches résistantes aux antibiotiques ont été identifiée. Et dans un troisième temps, la résistance aux antibiotiques d'une collection de souche de Vibrio parahaemolyticus, espèce bactérienne pathogène alimentaire pour l'homme, a été étudiée. Concernant V. parahaemolyticus, 15% des souches étaient résistantes et 3% des souches étaient multi-résistantes. Une souche, 16-B3PA-006, isolées de crevettes importées d'Asie du Sud-Est produisait une carbapénèmase NDM-1 et était résistante à 5 classes d'antibiotiques. / Antimicrobial resistance is a threat to global public health. Human can be contaminated by antibiotic resistant bacteria through food. However, data on antimicrobial resistant bacteria in seafood are scarce. The aim of this thesis was to study seafood bacterial flora and its antimicrobial resistance. First, mesophilic flora was obtained from 9 matrixes and MALDI-TOF and housekeeping genes sequencing technics were used to identify isolates. Antimicrobial resistance of most frequently bacteria were tested. In total, 1882 isolates were obtained and 150 bacterial species and 57 genera were identified. Enterococcus, Staphylococcus, Exiguobacterium, Pseudomonas, Vibrio and Proteus were most frequently isolated and their antimicrobial resistance was studied. Antibiotic resistant bacteria accounted for 46% of isolates and multidrug resistant bacteria accounted for 3% of isolates. Antimicrobial resistant bacteria were mostly isolated from shrimps. On a side study, antimicrobial resistance of a V.parahaemolyticus strain collection isolated from seafood was characterized. Antimicrobial resistant strains accounted for 15% and multi-drug resistant bacteria accounted for 3%. A NDM-1-producing multidrug resistant strain, 16-B3PA-006 was identified from shrimps imported from South-East Asia.

Diss. (sammanfattning) Umeå : Umeå universitet, 2010.

Contexte: Le Saint-Laurent abrite une grande diversité de ressources comestibles, mais elles sont largement méconnues. De nos jours, les Québécois consomment principalement des produits marins importés, alors que les quelques espèces pêchées commercialement au Québec sont majoritairement exportées. Pourtant, il est raisonnable de penser que les habitants des communautés longeant le Saint-Laurent ont une relation de proximité aux ressources comestibles du fleuve et une vision de leur valorisation qui mérite d’être entendues. Manger notre Saint-Laurent est un projet de recherche-action multidisciplinaire visant la valorisation des ressources comestibles issues du Saint-Laurent. Objectifs: (1) Analyse critique de la démarche participative utilisée au sein de quatre communautés québécoises dans le cadre du projet Manger notre Saint-Laurent et (2) Analyse des résultats générés. Méthodologie: Quatre communautés ont été identifiées comme acteurs du projet : Cap-Chat, Sainte-Thérèse-de-Gaspé, les Îles de la Madeleine et la Première Nation Wolastoqiyik Wahsipekuk (Malécites de Viger). Un groupe de 10 à 14 participants a été recruté pour chaque communauté. La technique du groupe nominal (TGN) a été utilisée, et une analyse qualitative des transcriptions a été effectuée. Résultats: Les stratégies gagnantes portant sur l’augmentation de l’offre sont l’augmentation de la disponibilité locale sous forme de circuits courts et la promotion de la pêche de subsistance. Les stratégies gagnantes portant sur l’augmentation de la demande sont la découverte par la dégustation, la valorisation de la culture historique des pêches et le marketing éducatif des produits. Certaines espèces émergentes (oursin, algues, phoque) intéressaient particulièrement les participants. Les publics à cibler les plus populaires étaient les jeunes, ainsi que la communauté dans son ensemble. L’analyse qualitative a permis de révéler entre autres la forte identité culturelle de chaque région en lien avec la pêche. De plus, une analyse critique de la TGN révèle entre autres l’importance du recrutement des participants, de l’expérience du facilitateur et la pertinence d’une analyse qualitative pour approfondir les propos. Conclusion: L’échantillon de la population côtière du Saint-Laurent fait consensus que plusieurs ressources comestibles issues du Saint-Laurent gagnent à être plus disponibles et mieux valorisées, et que la communauté entière et particulièrement les jeunes sont à cibler. Cette étude est le premier pas d’un projet de recherche qui permettra qu’en tant que Québécois, nous pourrons Manger notre Saint-Laurent. / Context: The Saint-Lawrence hosts a great variety of edible resources, but they are largely unknown. Quebeckers currently consume mostly imported seafood products whereas the few marine species that are commercially fished in Quebec are mainly exported. However, it is reasonable to assume that habitants along the Saint-Lawrence River have a closer relationship with edible marine resources and a vision for promoting them which deserves to be heard. Manger notre Saint-Laurent (Sustenance from our Saint-Lawrence) is a research-action multidisciplinary project aiming the promotion of edible local marine resources in the Saint-Lawrence. Objectives: (1) Critical analysis of the participatory process used in four communities in Quebec for Manger notre Saint-Laurent, and (2) Analysis of results generated. Methods: Four partner communities have been identified as actors in this project: Cap-Chat, Sainte-Thérèse-de-Gaspé, the Magdalen Islands and the Wolastoqiyik Wahsipekuk (Maliseet Viger) First Nation. A group of 10 to 14 participants from various backgrounds was recruited from each community. The Nominal group technique was used and transcripts were qualitatively analyzed. Results: All communities combined, winning strategies to increase supply were increasing local distribution networks and facilitating sustenance fishing. Winning strategies to increase demand were discovering the products through tasting and cooking, protecting cultural history of fishing, and marketing and educating about the products. Emergent species (sea urchins, algae, seals) particularly interested participants. The most popular target groups were youth and the community as a whole. Qualitative analysis revealed the important cultural ties to fishing in all communities. Also, critical analysis of the method revealed aspects like the importance of correctly recruiting participants, of having an experienced facilitator, and the usefulness of qualitative analysis. Conclusion: Our sample of Saint-Lawrence coastal communities created consensus around many resources that should receive more availability and more promotion, and around target groups that should include everyone in a community while targeting youth. This study is a first step in a research project that will lead to Quebeckers getting Sustenance from our Saint-Lawrence.