New book - Improving farmed fish quality and safety

The book "Improving farmed fish quality and safety" describes how contaminants and other undesirables, breeding and nutrition affect product quality and food safety, while also proposing solutions. The book is aimed for the industry and academics.

The publisher is Wood Head Publishing Limited in England and the editor is Øyvind Lie, director of the National Institute of Nutrition and Seafood Research (NIFES).

The book is divided into three parts:
1. Part one deals with chemical contaminants, chemicals used in aquaculture, how this will affect seafood safety and how to ensure a safe and healthy product.
2. Part two addresses important flesh quality issues, such as breeding and inclusions of plant oils and plant proteins in the feed, functional seafood and microbiological quality. Fish health and ethical issues are also covered.
3. The last section discusses the product quality in relation to HACCP, monitoring and surveillance, authenticity and product labelling.

Contributions from the foremost experts in these fields make the book an important tool for the international aquaculture and processing industry.