This book investigates the critical factors influencing the safety and quality of shellfish, a vital component of global food security and marine ecosystems. Drawing on extensive research and expertise in marine biology and food science, the work presents a comprehensive framework for understanding and managing the complex biological, chemical, and environmental variables that impact shellfish health and edibility. It aims to provide a scientific basis for ensuring that shellfish consumed by humans are both safe and of high quality, addressing concerns from harvesting to consumption.

This book is recognized as a significant contribution to the field of shellfish science, offering a thorough scientific overview for researchers, regulators, and industry professionals. Its detailed examination of both safety and quality aspects provides a valuable resource for understanding the multifaceted challenges in this sector. The work is structured to inform best practices and guide future research in aquaculture and food safety.