Environmental effects on seafood availability, safety, and quality

An essential part of diverse marine ecosystems, seafood organisms are especially vulnerable to changes in their natural habitats that affect their reproductive abilities, growth rate, and mutual inter- and intra-species interactions. Environmental Effects on Seafood Availability, Safety, and Quality Issues discusses a variety of factors, both intrinsic and extrinsic to the marine environment, and their potential to influence the availability of finfish/shellfish, their nutritional value, quality attributes, and the safety issues at the time of capture. It also covers the handling of newly caught finfish/shellfish aboard the fishing vessel.

Edited by experts, with contributions from scientists and practitioners in marine biology/ecology and seafood applied sciences, the book examines direct, short term or indirect, long-term implications on seafood safety and quality caused by seawater pollution/contamination destabilizing marine habitats. It also covers the cumulative effects of toxic compounds in finfish and shellfish tissues and the effects of overfishing such as dead zones, toxic algal blooms, and jellyfish explosions. In addition to the harmful effects of overfishing and environmental pollution/contamination to the productivity and well-being of seafood resources and marine ecosystems in general, the book details how the capture fisheries also suffer from climate change, affecting fish migrations and the stocks accessibility.

Overexploitation, overpopulation, and improper human activities result in destruction, shrinkage, fragmentation, and pollution of the natural habitat of marine life, especially the spawning ground. Interdisciplinary in nature, this book elucidates the environmental limitations, the abiotic, biotic, and anthropogenic factors affecting the catch, and the influence of global warming. It offers a smart way to understand and properly use seafood resources in order to maintain sustainable availability of the capture and culture ofnbsp;seafood resources, especially under the contingency of global warming.

E. Grazyna Daczkowska-KozanJolanta Zeiziula and Edyta PawlakZdzislaw E. Sikorski and Edward KolakowskiStephen T. GrabackiStephen T. GrabackiBonnie Sun PanYun-Hwa Peggy Hsieh and Bahram ArjmandiE. Grazyna Daczkowska-Kozon and Waldemar Dabrowski and Agnieszka Bednarczyk-Drag and Barbara SzymczakElzbieta Kucharska and Joanna Bober and Tadeusz OgonskiAgnieszka Tórz and Arkadiusz Nedzarek and Teresa Radziejewska and Maciej KielpinskiTeresa RadziejewskaShiu-Mei Liu and Bonnie Sun PanGustaaf M. HallegraeffE. Grazyna Daczkowska-KozonEwa Sobecka and Wojciech PiaseckiFu-Sung ôFrankö Chiang and Chin-Hwa ôJennyö SunWojciech Sawicki and Dagmara M. KleinH. Allan BremnerOlga SzuleckaWojciech Brocki and Roman Drozdowski and Stanislaw KasperekBohdan DraganikE. Grazyna Daczkowska-Kozon

Preface	p. ix
Editors	p. xi
Contributors	p. xiii
Chapter 1 What Is behind Capture and Handling of the Catch?	p. 1
Chapter 2 World Seafood Resources and Seafood Consumption	p. 7
Chapter 3 Seafood Quality Issues	p. 19
Chapter 4 Environmental Limitations and General Impact on Properties of the Catch	p. 39
Chapter 5 Onboard Quality Systems	p. 57
Chapter 6 Quality of Seafood from Aquaculture	p. 71
Chapter 7 Benefits of Seafood Consumption	p. 95
Chapter 8 Safety Aspects of Seafood	p. 127
Chapter 9 Allergens	p. 143
Chaptar 10 Abiotic Environmental Factors Affecting Seafood Safety and Properties	p. 151
Chapter 11 Biotic Environmental Factors Affecting Seafood Quality	p. 171
Chapter 12 Anthropogenic Environmental Factors Affecting Seafood Safety and Properties	p. 183
Chapter 13 Seafood Quality Assurance for Algal Toxins	p. 201
Chapter 14 Bacteria on Seafood: Friend or Foe	p. 225
Chapter 15 Fish and Shellfish Diseases and Seafood Quality	p. 245
Chapter 16 Influence of Global Warming on Seafood Availability	p. 261
Chapter 17 Sea Fish and Shellfish Authentication Issues	p. 275
Chapter 18 Understanding Seafood Quality and Freshness Issues across the Globe	p. 295
Chapter 19 Tracing the Catch through the Chain	p. 323
Chapter 20 How Improved Logistics Can Improve the Standards of Seafood in the Supply Chain	p. 343
Chapter 21 Sustainable Seafood Fishing and Farming	p. 355
Chapter 22 What Could Be Done for Better Seafood Availability, Quality, and Safety	p. 369
Index	p. 375

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