ABSTRACT
A single chapter cannot provide a complete guide to the analysis of all of the common contaminants of seafood; this chapter is therefore intended as an introduction to the enor mously complex matter of analyzing contaminants in food and to provide some direction for performing these analyses. The considerations of contaminants in seafood derive from real or perceived public health concerns. Known public health concerns are generally regulated by government agencies who set allowable limits. Such regulations are generally based on the toxicity and the safety margin of the contaminant and on the expected daily consumption of the particular food.
