ABSTRACT
An increase in population mass, scarcity of food, and fluctuations among prices for eatables encourages the government to amend their policies, researchers to come up with new healthy formulas. Also, more options are needed to suit ongoing lifestyles. The sea is the place where the search for more hidden treasure is still lying in its infancy stages, but the protein is a concern. Some other essential pigments and metabolic factors along with unsaturated fatty acid profiles that we can get from seafood are discussed in this chapter. Search and preparation of seafood needs much care and attention in the same manner as is needed while in hunting, trapping, and caching of sea fresh harvest. Pollution among the sea and also through riverside, blasts, and leaching of heavy metals through many commercial explosive activities within the sea, also the seafood poisoning cum toxicity is on the mainstream to thinks of before accepting them for preparation, processing, and consumption. Palytoxin is among them as non-protein toxins majorly contributed among seafood. Other associated congeners of palytoxins arise from the dinoflagellate genus Ostreopsis; an inhabitant of tropical and subtropical climates. Corals as aquaria decorative elements lead to concern of palytoxin development owing to the rising sanitary issue. Its poisoning symptoms are nervous (tremors, ataxia, and paresthesia), gastrointestinal (nausea), cardiovascular (electrocardiogram alterations), skeletomuscular (spasms, weakness, and myalgia), and respiratory (coughing and rhinorrhea). Heat sterilization as a restricting measure for palytoxin poisoning is on the mainstream. The practice of ozonation, irradiation, supercritical CO2 extraction by way of acetic acid, evisceration, and to some extent freezing also allow them to degrade effectively in order to enjoy the protein and other beneficial constituents of seafood.
