**1. Introduction**

Shellfish include shrimp, crayfish, crab, lobster, oysters, scallops, and mussels. Shellfish have been prepared in different ways and consumed for many years. Shellfish are animals that live in water and have a shell or shell-like exterior. They can be divided into two groups as crustaceans and mollusks. Crustaceans include shrimp, crayfish, crab, and lobster; oysters, scallops and mussels are examples of mollusks. Most shellfish live in saltwater, but the name also refers to species found in freshwater [1].

Shellfish are an important component of global seafood production. Shellfish contain a variety of vitamins and minerals, especially digestible proteins, and essential amino acids. It is among the foods that provide health benefits to consumers [2]. Although shellfish are generally a safe food source for consumption, they sometimes pose health risks due to their exposure to various habitats, the filtering of water by organisms such as oysters and mussels, and unhealthy agricultural practices.

Environmental hazards include factors that cause negative effects on living things and even cause death, especially pathogenic organisms and biotoxins. Appropriate preventive measures should be taken at the various stages of harvest, processing, storage, distribution, and consumption. For this reason, control measures are very important to protect the nutritional value and health benefits of shell products and consumer safety regarding the products [3, 4].
