Editorial Open Access

Food in Water: Safety Contamination and Management of Aquatic Food Resources

Abstract

Food in water, including seafood, fish, and aquatic plants, constitutes a major source of nutrition worldwide. However, aquatic foods are highly susceptible to microbial contamination, chemical pollutants, and environmental hazards. This article reviews the sources of contamination in aquatic foods, microbial and chemical safety concerns, methods for assessment and management, and strategies to ensure food safety from water-based resources. It also highlights the role of proper handling, processing, and regulatory frameworks in maintaining the quality and safety of aquatic foods.

Priya Sharma

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