ABSTRACT
Seafood products are one of the most commonly associated foods associated with public health risks, because of the foodborne pathogens that they can harbor. In order to diminish those risks, the main problems that need to be controlled are the sanitary safety of the environment where the products are captured, as well as the inspection of seafood during storage and distribution. This chapter describes the different pathogens related to seafood, as well as the challenges associated with the sustainable production of safe seafood.
