Food Safety and Health

Seafood Conservation

The globalisation of food trade has posed a number of difficulties for the developing world, particularly in terms of food quality and safety. To meet the objectives of food safety, pathogens in food must be found, identified, and monitored. With global trade expanding and necessitating swift transit over large distances, fast detection techniques change the outcome of quick and trustworthy results dramatically. In high-income countries, ready-to-eat food is one of the most common sources of foodborne disease, which is mostly due to people's demand for whole, unprocessed meals. After fishing or harvesting, conditions imposed during handling, processing, distribution, and storage have a significant role in determining how safe ready-to-eat food is. These conditions may result in the proliferation of pathogenic microorganisms or the creation of hazardous substances.