Management of Seafood Safety and Quality 

Description

Seafood is any form of sea life regarded as food by humans. Seafood prominently includes fish and shellfish. Shellfish include various species of mollusks, crustaceans, and echinoderms. Historically, sea mammals such as whales and dolphins have been consumed as food, though that happens to a lesser extent in modern times. Edible sea plants, such as some seaweeds and micro-algae, are widely eaten as seafood around the world, especially in Asia. In North America, although not generally in the United Kingdom, the term “seafood” is extended to freshwater organisms eaten by humans, so all edible aquatic life may be referred to as seafood. For the sake of completeness, this article includes all edible aquatic life. The globalization of trade in fish has created many challenges for the developing world specifically with regard to food safety and quality.
International organizations have established a good basis for standards in international trade. Whilst these requirements are frequently embraced by the major importers, they often impose additional safety requirements and regularly identify batches which fail to meet their strict standards. Creating an effective national seafood control system which meets both the internal national needs as well the requirements for the export market can be challenging. Many countries adopt a dual system where seafood products for the major export markets are subject to tight control whilst the majority of the products are less tightly controlled. This book explores the various challenges of the Seafood industry along with insightful suggestions on the way forward.