Edited By: O Lie
Fish farming enables greater control of product quality, but there have been concerns about the levels of contaminants found in farmed products. Their sensory and nutritional quality can also not equal that of wild-caught fish. This important collection reviews potential negative safety and quality issues in farmed fish and presents methods to improve product characteristics. The first part of the book discusses contaminants, such as persistent organic pollutants and veterinary drug residues and methods for their reduction and control. The second part addresses important quality issues, such as genetic control of flesh characteristics and the effects of feed on product nutritional and sensory quality.
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.
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Professor Oyvind Lie, an internationally renowned expert on aquaculture nutrition and fish quality, is currently director of the National Institute of Nutrition and Seafood Research (NIFES), Norway.
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