ABSTRACT

Seafood as defined by Roberts et at (1993) is any marine, estuarine or fresh water fish or other aquatic animal life or any aquatic organism or any product of, or anything containing a product of, fish, animal life or aquatic organisms intended for human consumption which does not include crocodile or aquatic plant life. Recent years have seen a growing demand for seafood, which has led to increased production. About 72% of harvested fish and shellfish worldwide are used for human consumption. (Robert et at 1993). It is estimated that between 1985 and 1989, world harvest of all seafood species increased by 15% (Periwinkle, shellfish increased a rate of 22% and finfish at a rate of 14%). Increased levels of production and consumption of seafood have led to continue improvement in the agricultural sector and also to the more frequent reporting of adverse reactions, including immunologic ally mediated reactions. The Food and Agricultural Organization of the united Nation (FAO) estimated that between 1970 and 1990, the number of people engaged in fishing, aquaculture and related activities doubled from 13 million to 28,5 million worldwide. Seafood contributes about 90% of the protein consumed worldwide. Seafood comprises of a number of different species, which includes freshwater fish. These are flesh of fish from fresh water used as food.