Contents:– Safety, Processing, and Utilization of Fisheryv Products; Postharvest Fish Processing in the Southwest Region of Cameroon and the Effect of Smoke-Drying on Quality; Food Safety Impacts from Post-Harvest Processing Procedures of Molluscan Shellfish; Processing, Quality and Elemental Safety of Fish; Behavior of Salmonella and Listeria monocytogenes in Raw Yellowfin Tuna during Cold Storage; Meat Composition and Quality Assessment of King Scallops (Pecten maximus) and Frozen Atlantic Sea Scallops (Placopecten magellanicus) on a Retail Level; Microbiological Analysis of Manufacturing Processes and Microbial Hazard Assessment of Quality and Safety of Commercial Salted Shrimp (Saeu-jeot); Post-Harvest Handling of Freshwater Crayfish; Role of Natural Additives on Quality and Shelf Life Extension of Fish and Fishery Products; Fish Losses for Whom? A Gendered Assessment of Post-Harvest Losses in the Barotse Floodplain Fishery, Zambia; Innovative Seafood Preservation Technologies: Recent Developments