Quality of Food in Aquatic Environments

“Quality of Food in Aquatic Environments examines the critical issue of food quality in the context of aquatic ecosystems, particularly in light of the global challenges highlighted in 2020. As the world emerges from the recent crisis, it becomes increasingly clear that the quality of food—especially seafood—must be prioritized to prevent future health outbreaks.

While researchers have indicated that food was not the sole culprit in disease transmission, the negligence surrounding food quality poses significant risks. This book stresses the urgent need for stricter regulations and quality controls in the aquatic food sector, which is a major player in international trade. It acknowledges the difficulties in achieving uniform compliance across different countries, especially those with limited resources.

Contaminated seafood, whether wild-caught or farmed, can lead to serious health consequences. The book highlights the importance of implementing robust quality control measures, including Hazard Analysis and Critical Control Points (HACCP), to identify and address potential quality issues early in the production process.

Through comprehensive insights and practical recommendations, this book serves as a valuable resource for ensuring that aquatic food consumption does not compromise public health. By prioritizing food quality, we can promote a safer and healthier future.”