Shellfish: Nutritive Value, Health Benefits, and Consumer Safety

Abstract Shellfish is a major component of global seafood production. Specific items include shrimp, lobsters, oysters, mussels, scallops, clams, crabs, krill, crayfish, squid, cuttlefish, snails, abalone, and others. Shellfish, in general, contain appreciable quantities of digestible proteins, essential amino acids, bioactive peptides, long‐chain polyunsaturated fatty acids, astaxanthin and other carotenoids, vitamin B 12 and other vitamins, minerals, including copper, zinc, inorganic phosphate, sodium, potassium, selenium, iodine, and also other nutrients, which offer a variety of health benefits to the consumer. Although shellfish are generally safe for consumption, their exposure to diverse habitats, the filter feeding nature of shellfish such as oysters, clams, and mussels, and unhealthy farming and handling practices may occasionally entail health risks because of possible presence of various hazards. These hazards include pathogenic organisms, parasites, biotoxins, industrial and environmental pollutants, heavy metals, process‐related additives such as antibiotics and bisulfite, and also presence of allergy‐causing compounds in their bodies. Most of the hazards can be addressed by appropriate preventive measures at various stages of harvesting, farming, processing, storage, distribution, and consumption. Furthermore, consumer safety of shellfish and other seafood items is strictly monitored by international, governmental, and local public health organizations. This article highlights the nutritional value and health benefits of shellfish items and points out the various control measures to safeguard consumer safety with respect to the products.