Improving Farmed Fish Quality and Safety
- Ø Lie, National Institute of Nutrition and Seafood Research, Norway
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 presents 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.View full description
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 two addresses important quality issues, such as selective breeding to improve flesh quality, the effects of dietary factors including alternative lipids and proteins sources on eating quality, microbial 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 of product quality, with chapters on HACCP, monitoring and surveillance, authenticity and product labelling.
With its distinguished editor and international team of contributors, Improving farmed fish quality and safety is a standard reference for aquaculture industry professionals and academics in the field.
Aquaculture industry professionals; Academics in the field
- Published: August 2008
- Imprint: Woodhead Publishing
- ISBN: 978-1-84569-299-5
Table of ContentsPart 1 Chemical contaminants, chemical use in aquaculture and farmed fish safety: The risks and benefits of consumption of farmed fish; Environmental contaminants in farmed fish and potential consequences for seafood safety; Pesticide contamination in farmed fish: Assessing risks and reducing contamination; Veterinary drug use in aquaculture; Assessing the human health implications of new veterinary drugs used in fish farming; Antibiotic resistance associated with veterinary drug use in fish farms; Improving disease immunity to reduce antibiotic use in farmed fish; Different methods to reduce antibiotic use in farmed fish. Part 2 Improving farmed fish quality: Understanding dietary factors affecting flesh quality in farmed fish; Improving farmed fish quality by selective breeding; Alternative lipid sources for fish feed and farmed fish quality; Plant proteins as alternative sources for fish feed and farmed fish quality; Alternative marine sources of fish feed and farmed fish quality; Tailor-made functional seafood for consumers: Dietary modulation of selenium and taurine in farmed fish; Reducing production related diseases in farmed fish; Microbiological quality and safety of farmed fish; Parasites in farmed fish and fishery products; Colouration and flesh quality in farmed salmon and trout; Off-flavour problems in farmed fish; Husbandry techniques and fish quality. Part 3 Managing farmed fish quality and safety: HACCP and other programs to ensure safe products and for sustainable fish farming; Monitoring and surveillance to improve farmed fish safety; Confirming the origin of wild and farmed fish; Farmed fish labelling.