ABSTRACT
Fish and shellfish are very popular and nutritious food, and in some countries they are the most important protein source. Traditionally, the consumption of seafood was very localized, occurring close to the areas of harvesting. Developments in food technology, particularly freezing, chilling, canning, and other stabilizing techniques, have allowed seafood products to become less perishable. Therefore, they are now common items of international trade and are consumed in areas where they used to be almost unknown. The increase of aquaculture has also con tributed to this. Nevertheless, fish and shellfish are still mostly harvested from the sea and are subject to problems related to availability and quality. Fishery stocks often fluctuate widely from year to year, but generally they are decreasing. Envi ronmental and weather conditions also greatly influence their periodic availabil ity. Seafood quality is affected by harvesting methods and onboard handling and stowage procedures. Products harvested in the wild are “subject to a variety of both natural and man-made hazards” (26), which is a concern for seafood safety. Aquacultured products are associated with other potential hazards, including water pollutants, drug residues, and agriculture chemicals used near farm ponds. These concerns that lead to human illness associated with the consumption of fish and shellfish are addressed in depth in this chapter.
