Improving farmed fish quality and safety

Global aquaculture production has grown rapidly over the last 50 years. It is generally accepted that there is limited potential to increase traditional fisheries since most fish stocks are well, or fully, exploited. Consequently, increased aquaculture production is required in order to maintain global per capita fish consumption at the present level. Fish farming enables greater control of product quality and safety, and offers the possibility of tailoring products according to consumer demands. This important collection reviews safety and quality issues in farmed fish and presents methods to improve product characteristics. The first part of the book focuses on chemical contaminants, chemical use in aquaculture and farmed fish safety. After an opening chapter discussing the risks and benefits of consumption of farmed fish, subsequent contributions consider environmental contaminants, pesticides, drug use and antibiotic resistance in aquaculture. Part II addresses important quality issues, such as selective breeding to improve flesh quality, the effects of dietary factors including alternative lipid and protein sources on eating quality, microbiological safety of farmed products, parasites, flesh colouration and off-flavours. Welfare issues and the ethical quality of farmed products are also covered. The final part discusses ways of managing product quality, with chapters on HACCP, monitoring and surveillance, authenticity and product labelling.