Over the last decade, interest in seafood products has grown dramatically. The increasing level of consumer interest has resulted in a proliferation of research initiatives to understand the unique properties of seafoods. Microbiology is only one of the scientific disciplines involved in seafood research, but it is fundamental to understanding the quality and safety issues that are important to the seafood industry and consumers. The purpose of this book is to survey the microbiological characteristics associated with many of the major seafood commodities and the changes in the microflora as a result of processing, distribution and storage.