Seafood Safety and Quality continues to be a major public health issue, and its importance has escalated to unprecedented levels in recent years. This book reviews major seafood-borne diseases and key safety issues.

In addition, it discusses emerging microbial agents, fish toxins, and other contaminants, including heavy metals; allergy, water safety, and related topics. The book also addresses the challenges faced by both developed and developing countries to ensure seafood safety in new seafood products and processing technologies, seafood trade, safety of foods derived from biotechnology, microbiological risks, and the emergence of new and antibiotic-resistant pathogens, particularly from emerging pathogens.

It directs research to areas of high-risk, focuses on intervention, and establishes target risk levels and target diseases or pathogens. The book serves as a comprehensive resource on seafood-borne diseases and a wide variety of responsible etiologic agents, including bacteria, viruses, parasites, seafood toxins, and environmental toxins.

Written in a simple manner, it should promote the efforts of the scientific community to deliver safe seafood for better health and environment.