Innovative Approaches to Improve the Safety and Quality of Seafood

Dear Colleagues,

Seafood is an excellent source of healthy proteins, fats, and minerals. Access to and the consumsption of safe and high-quality seafood is important for promoting healthy living and combating global food insecurity. There are many factors that can impact the safety or quality of seafood, including, but not limited to, the following: source, how the seafood was captured or produced, the slaughter method used, and how the product is handled post-harvest. With new molecular techniques, materials, and technologies, there is a significant opportunity to innovate and further improve the seafood safety and quality, which will in turn reduce the risks asscociated with food-bourne disease, increase the shelf life of products, and preserve the nutrious qualites that seafood has to offer. In this Special Issue of the journal Food, we are seeking articles that present emerging and new technologies that will ultimately lead to the further improvement of seafood safety and quality.

Prof. David D. Kuhn
Prof. Reza Ovissipour
Guest Editors

Manuscript Submission Information

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