Seafood Safety And Quality (Hb 2018) Paperback

Published in hardcover in 2018, "Seafood Safety and Quality" likely provides a comprehensive overview of the various factors that influence the safety and quality of seafood products throughout the supply chain, from harvest to consumption. This book probably delves into potential hazards associated with seafood, including biological (e.g., bacteria, viruses, parasites), chemical (e.g., heavy metals, toxins), and physical contaminants. Expect detailed discussions on topics such as good aquaculture and fishing practices, processing and handling techniques to minimize spoilage and contamination, quality control measures, regulatory frameworks and standards, and emerging safety concerns. The book may also cover methods for assessing seafood quality attributes like freshness, nutritional value, and sensory characteristics. This resource would be valuable for food scientists, seafood industry professionals, regulatory agencies, and researchers working to ensure the safety and quality of seafood for consumers.