Improving Farmed Fish Quality and SafetyEdited by
- Ø Lie
Hardbound, 648 Pages
Published: August 2008
Imprint: Woodhead Publishing
- Part 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.