This handbook investigates the multifaceted aspects of seafood quality, safety, and their direct applications to human health. It compiles research from various international experts, detailing the chemical, physical, and microbiological factors that influence seafood's nutritional value and safety. The work aims to provide a comprehensive overview of current knowledge and emerging trends in seafood science, bridging the gap between research and practical application in the food industry and public health sectors.

This handbook is recognized as a significant compilation of scientific knowledge on seafood. It is structured to serve as a valuable resource for researchers, industry professionals, and public health officials. The work is noted for its broad scope, covering critical areas from basic quality parameters to complex health implications.