Ensuring the quality and safety of seafood is crucial for consumer health and industry sustainability. Seafood processing, safety, and preservation encompass various techniques, from traditional curing and drying methods to advanced freezing and high-pressure processing technologies. These approaches help maintain freshness, extend shelf life, and prevent microbial contamination. The integration of food safety management systems, such as HACCP, plays a vital role in monitoring potential hazards and ensuring compliance with international standards. Moreover, innovations in packaging, including modified atmosphere packaging and vacuum sealing, further contribute to preserving seafood quality. Addressing challenges such as chemical residues, heavy metal contamination, and the impact of climate change on seafood safety remains a priority for researchers and industry professionals. By combining sustainable harvesting practices with modern preservation techniques, the seafood sector can enhance product integrity while minimizing waste, ultimately meeting the growing global demand for high-quality, safe seafood products.
Title : Application of artificial intelligence and NISAR satellite to study the air sea CO2 exchange and aquatic toxicology to develop ‘Aquatic Pollution Remediation Technologies’(PART)
Virendra Goswami, Indian Institute of Technology, India
Title : Seasonal habitat shifts and purse seine dependence of mene maculata in the Taiwan strait: Early indicators of climate driven ecosystem change
Ipsita Biswas, National Taiwan Ocean University, Taiwan
Title :
Kidanie Misganaw Bezabih, University of Gondar, Ethiopia
Title : National action plan for sustainable and resilient fisheries aquaculture system in Pakistan
Nazia Sher, National Institute of Maritime Affairs, Pakistan
Title : Conditionally pathogenic microparasites (Microsporidia and Myxosporea) of mullet fish potential objects of mariculture in the black and azov seas
Violetta M Yurakhno, A. O. Kovalevsky Institute of Biology of the Southern Seas of Russian Academy of Sciences, Russian Federation
Title : Variations in nutritional and bioactive properties of North Atlantic sea cucumber (Cucumaria frondosa): Role of seasonality, location, and processing
Amit Das, Memorial University of Newfoundland, Canada