Towards a sustainable and healthy use of fishery resources: processes, technologies, nutritional quality and contaminants

With a direct impact on global food security and public health and providing essential nutrients to billions of people, seafood safety is a major concern in today's world. Contaminants such as microplastics, heavy metals, other chemicals and even preservation issues are increasingly jeopardizing the quality of seafood, posing a risk to both marine ecosystems and human consumers. Ensuring safe and sustainable seafood is the key to protecting both the environment and human well-being in the face of these growing challenges. This dissertation explores sustainable approaches to the use of seafood, focusing on seafood safety, nutritional quality and environmental impact. In the context of environmental challenges, the study highlights the increasing presence of microplastics and chemical contaminants in some seafood products, identifying their physiological effects on key species and the associated health risks to human consumers. Additionally, the study assesses the efficacy of technological advancements in seafood preservation, with particular emphasis on modified atmosphere packaging (MAP) and rapid freezing techniques as means for reducing the use of chemical additives while maintaining high product quality. These post-harvest technologies play a key role in preserving nutritional composition and ensuring safety along the supply chain. This work addresses the sustainable use of fisheries and aquaculture resources from a holistic point of view, using seafood valorisation as a lever to compensate for the decline in fishery resources (and fishermen's profits). It provides ideas and explores innovative strategies for better preserving seafood products within the context of a growing global demand for safe and sustainable seafood.