The Hygiene Continuum in Seafood Processing: Integrating Design, Sanitation, and Workforce Safety for Sustainable Food Systems

Seafood processing environments represent some of the most demanding hygienic settings in the global food sector. High humidity, variable temperatures, and heavy organic residues promote the persistence of Listeria monocytogenes, Vibrio spp., and Salmonella spp., making sanitation both critical and inherently complex. This review synthesizes recent advances in hygienic design, sanitation technologies, and workforce safety as interconnected elements of a single “hygiene continuum.” Building upon Codex, FDA, and European hygiene frameworks (2020–2024), the review examines how engineering design, Sanitation Standard Operating Procedures (SSOPs) and Good Manufacturing Practices (GMPs) systems, and occupational hygiene jointly determine microbial control, sustainability, and workforce well-being. Particular focus is given to biofilm dynamics, emerging disinfection technologies, and automation through cleaning-in-place (CIP) and cleaning-out-of-place (COP) systems. Recent trends—including digital monitoring, eco-efficient cleaning, and human-centered facility design—are discussed as drivers of next-generation hygiene management. Collectively, these insights demonstrate that hygienic performance in seafood processing is not a fixed endpoint but a living system linking design, management, and human behavior toward safe, sustainable, and resilient seafood production.