Seafood is an increasingly popular source of healthy protein. Since 1961, the average annual increase in global food fish consumption has been twice as high as population growth and exceeds the consumption of meat from all terrestrial animals combined¹. The following overview of seafood safety concerns is intended to help readers to understand potential risks associated with parasites in seafood products and the need for a national approach to reduce or minimise them. It is important to note that parasite infections are not limited to seafood: all other types of foods, including vegetables and red meat can also be infected with a broad range of parasites, some of which are more dangerous than parasites in seafood. The main issue is lack of science based contemporaneous safety protocols which focus on seafood-borne parasites. As a result, in Australia regulatory control of parasites in seafood lags far behind other food sectors. Seafood safety is a broad topic. The focus of this article is on an understudied field in Australia, seafood-borne parasitic diseases. The word ‘seafood' in this context encompasses fish and shellfish products from marine and freshwater ecosystems that are, directly or indirectly, meant for human consumption.

海鲜是健康蛋白质日益流行的来源。自1961年以来，全球食用鱼消费量的年均增长速度是人口增长速度的两倍，超过了所有陆生动物食用肉类的总和¹。以下有关海鲜安全问题的概述旨在帮助读者了解与海鲜产品中的寄生虫相关的潜在风险，以及需要采用国家方法来减少或减少此类寄生虫。重要的是要注意，寄生虫感染不仅限于海鲜：所有其他类型的食物，包括蔬菜和红肉，也可以感染多种寄生虫，其中有些比海鲜中的寄生虫危害更大。主要问题是缺乏以科学为基础的同期安全协议，该协议侧重于海鲜传播的寄生虫。结果，在澳大利亚，对海鲜中的寄生虫的管制控制远远落后于其他食品部门。海鲜安全是一个广泛的话题。本文的重点是在澳大利亚，海鲜传播的寄生虫病一个未被充分研究的领域。“海鲜”一词