Chapter 17 - Seafood Toxins

Abstract

Global fish production including marine fish, shellfish, and freshwater fish (collectively termed “seafoods” in this chapter) has increased markedly in many countries worldwide during the past five decades and seafood consumption per capita is at an all-time high. Seafood supply has increased at an annual rate of 3.2%, outpacing the world population growth of 1.6%. Seafood production is critical to global and national development, a sustainable food supply, food security, and alleviation of hunger and poverty. Seafoods have an abundance of many nutrients, and can contribute to a healthy and delicious diet for humans. Capture fisheries and aquaculture provided 14–16% of animal protein consumed worldwide, and over 1billion people rely on seafood as their primary source of protein. Seafood production has seen a steady increase mainly through aquaculture, which accounted for 46% of total seafood supply in 2012, while world fisheries capture has remained relatively constant or marginally declined. Aquaculture is the fastest-growing animal food-producing sector with annual growth of approximately 6.6%, and has increased dramatically in certain countries, particularly in China and other Asia–Pacific regions. Aquaculture has led to an increase in labor force comprising more than 540million people, or 8.0% of the global population. It is also estimated that for each person engaged in capture fisheries and aquaculture, an additional three jobs are produced in secondary activities. Seafoods are also an important cause of intoxications due to the occasional presence of toxins that are harmful to humans.