Abstract
Finfish and shellfish are an important source of animal protein in most parts of the world. In 2006, the total world production was approximately 144 million metric tons, of which more than 52 million metric tons were produced by China. Wild fish catches contributed approximately 92 million metric tons. Aquaculture production has increased steadily since 1990, and yielded 52 million metric tons in 2006 (FAO 2009). In 2005 almost 40% of fish and shellfish used for human consumption were reared in aquaculture. Most of the production (110 million metric tons) is used for human consumption and a large fraction is used for fish meal and fish oil. Seafood products are traded around the world, and South East Asia and China are major exporters of farmed crustaceans (FAO 2009).
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International Commission on Microbiological Specifications for Foods (ICMSF)., Swanson, K.M. (2011). Fish and Seafood Products. In: Microorganisms in Foods 8. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-9374-8_10
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DOI: https://doi.org/10.1007/978-1-4419-9374-8_10
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