Annotation CONTENTS Part 1 Ensuring safe products: HACCP in the fisheries industry; HACCP in practice: the Thai fisheries industry; HACCP in the fish canning industry; Improving the control of pathogens in fish products; Identifying allergens in fish; Identifying heavy metals in fish; Fishborne zoonotic parasites: epidemiology, detection and elimination; Rapid detection of seafood toxins. Part 2 Analysing quality: Understanding concepts of quality and freshness in fish; Meaning of shelf-life; Modelling and predicting shelf-life of seafood; Role of enzymes in determining seafood colour, flavour and texture; Understanding lipid oxidation in fish. Part 3 Improving quality within the supply chain: Quality chain management in fish processing; New non-thermal techniques for processing seafood; Lactic acid bacteria in fish preservation; Fish drying; Quality management of stored fish; Maintaining quality of frozen fish; Measuring shelf-life of frozen fish; Enhancing returns from greater utilization; Species identification in processed seafoods; Multivariate spectrometric methods for determining quality attibutes.