Antibiotic Residue and Resistance in Seafood Safety and Quality

"Antibiotic Residue and Resistance in Seafood Safety and Quality" is a crucial resource for understanding the global trends in antibiotic use in seafood. Authored by leading experts in the field and published by Springer Nature Switzerland AG in 2025, this hardback edition spans 229 pages of in-depth analysis. The book thoroughly examines the complex relationship between antibiotic consumption and its impact on seafood safety and quality, making it an essential read for professionals and researchers in the seafood industry. Gain valuable insights into the challenges and solutions regarding antibiotic residues and resistance, ensuring the safety and quality of seafood products. This title is a must-have for anyone committed to improving food safety standards and understanding the implications of antibiotic use in marine environments.