Environmental Effects on Seafood Availability, Safety, and Quality: 1st Edition (Hardback) book cover

Environmental Effects on Seafood Availability, Safety, and Quality

1st Edition

Edited by E. Grazyna Daczkowska-Kozon, Bonnie Sun Pan

CRC Press

401 pages | 26 B/W Illus.

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Hardback: 9781439803271
pub: 2010-12-14
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Description

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 of seafood resources, especially under the contingency of global warming.

Table of Contents

What is Behind Capture and Handling the Catch? E. Grazyna Daczkowska-Kozon

World Seafood Resources and Seafood Consumption, Jolanta Zieziula and Edyta Pawlak

Seafood Quality Issue, Zdzisław E. Sikorski and Edward Kołakowski

Environmental Limitations and General Impact on Properties of the Catch, Stephen T. Grabacki

Onboard Quality Systems, Stephen T. Grabacki

Quality of Seafood from Aquaculture, Bonnie Sun Pan

Benefits of Seafood Consumption, Yun-Hwa Peggy Hsieh and Bahram Arjmandi

Safety Aspects of Seafood, Elzbieta Daczkowska-Kozon, Waldemar Dabrowski, Agnieszka Bednarczyk-Drag, and Barbara Szymczak

Allergens, Elzbieta Kucharska, Joanna Bober, and Tadeusz Ogonski

Abiotic Environmental Factors Affecting Seafood Safety and Properties, Agnieszka Tórz, Arkadiusz Nedzarek, Teresa Radziejewska, and Maciej Kiełpinski

Biotic Environmental Factors Affecting Seafood Quality, Teresa Radziejewska

Anthropogenic Environmental Factors Affecting Seafood Safety and Properties, Shiu-Mei Liu, and Bonnie Sun Pan

Seafood Quality Assurance for Algal Toxins, G. M. Hallegraeff

Bacteria on Seafood: Friend or Foe, E. Grazyna Daczkowska-Kozon

Fish and Shellfish Diseases and Seafood Quality, Ewa Sobecka and Wojciech Piasecki

Influence of Global Warming on Seafood Availability, Fu-Sung "Frank" Chiang and Chin-Hwa "Jenny" Sun

Sea Fish and Shellfish Authentication Issues, Wojciech Sawicki and Dagmara M. Klein

Understanding Seafood Quality and Freshness Issues Across the Globe, H. Allan Bremner

Tracing the Catch through the Chain, Olga Szulecka

How Improved Logistics can Improve the Standards of Seafood in the Supply Chain, Wojciech Brocki, Roman Drozdowski, and Stanisław Kasperek

Sustainable Seafood Fishing and Farming, Bohdan Draganik

What Could be Done for Better Seafood Availability, Quality, and Safety, E. Grazyna Daczkowska-Kozon

About the Series

Chemical & Functional Properties of Food Components

Learn more…

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science