This is an automatically translated description

The textbook provides general information on the nutritional value of food aquatic organisms (marine and freshwater organisms). The main groups of pollutants, the presence of which negatively affects the safety and quality of edible water bodies, are described in detail, the toxicological and hygienic characteristics of contaminants, factors of their accumulation in aquatic organisms, their impact on the human body and measures to reduce their content in food products of aquatic origin are considered.

Addressed to students of higher education institutions. It will also be useful for teachers, workers of the food industry, fisheries, and aquaculture entities.