Depending on the world population, the importance of water resources and the consumption of aquatic organisms as a food source are increasing day by day. The presence of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are involved in critically important biochemical and physiological processes in the body, emphasizes the importance of seafood consumption. Shellfish are low in calories but rich in protein and omega-3 fatty acids. They also contain high amounts of many micronutrients, including iron, zinc, magnesium and B12. Consuming shellfish regularly can boost immunity, aid weight loss, and support brain and heart health. However, shellfish is one of the common food allergens, and some species may contain contaminants and heavy metals. Aquatic products poisoning occurs with the consumption of unhealthy seafood or fish containing toxins. Symptoms cause severe and fatal poisoning in consumers, depending on the presence and concentration of the toxin. To prevent food poisoning, information on the growing conditions of the species should be provided and regularly inspected for toxins (heavy metal poisoning and allergic reactions).
Part of the book: Update on Malacology