Handbook of Seafood Quality, Safety and Health Applications

The consumption of seafood is very important for human health. We are currently tracking a significant growth in the consumption of fish worldwide, which accounted last year averaged 17 kg per person. It is estimated that the consumption of seafood will further increase as healthcare organizations show us the importance of this type of food consumption for well-being, in addition to the growing offer of this feature from aquaculture. Is one of the foods that more contain long-chain poly unsaturated fatty acids (LC-PUFA), the main combatant to cardiovascular and inflammatory diseases. In addition, it is one of the main sources of protein for human consumption due to its high digestibility and nutritional wealth. Despite having high nutritional importance, cares must be taken in the handling and processing of meat due to its high perishability, when compared to other food sources. Since the removal of fish from the water by the time the marketing should be monitored physical, chemical and biological aspects through the control of temperature, humidity, lighting and storage in order to preserve the quality and integrity of the final product. There are many risks in seafood consumption that were rendered wrongly or without the use of safe and hygienic methods. In addition, we face a serious global problem that is the pollution of water bodies, which directly influence on microbiological composition of fish. The diseases transmitted by food that represent a huge problem for safety and public health. Several studies have been conducted with the aim of presenting the benefits of seafood consumption, analyze the quality of sea water and its effect on food quality, observe safe methods in processing, seeking quality and hygiene standards in the handling, among others. Therefore should be studied parameters for evaluating the quality of food in search of a quality standard safe for consumption and beneficial to health. It is extremely important that studies involving seafood safety, quality and health applications are made, making the final product safe and reliable for the market. The main objective of this book is to present knowledge concerning the applications of this type of food for well-being and to combat the disease, in addition to aspects involving consumer safety and quality of seafood.