Aquaculture plays a huge role in supporting the needs and demands of fish and other aquatic organisms globally. Being a vital contributor in the fisheries sector, aquatic sources derived from the aquaculture industry are well-known for their high nutritive values that are compromised with high-quality protein, essential omega-3 fatty acids, vitamins, and minerals. However, the presence of dangerous contaminants, notably heavy metals, endocrine disrupting compounds, polycyclic aromatic hydrocarbons, microplastics, as well as antimicrobial drug residues, has been detected in various commercially available aquaculture products. In conjunction, the risk–benefit assessment (RBA) approach has been proposed to be used as a meaningful tool for evaluating the health impacts of the consumption of aquatic sources on the targeted population. In parallel with the health risk research, the current state of occupational health for aquaculture workers remains a significant concern, with the sector acknowledged as one of the most dangerous occupations globally. Key issues include a high prevalence of work-related injuries and illnesses, particularly musculoskeletal disorders and infections, and systemic challenges such as underreporting of accidents, inadequate safety regulations, and a lack of standardized training and protective measures, particularly in low and middle-income countries (LMICs). In conclusion, the aquaculture industry presents significant challenges concerning both product health risks for consumers and occupational health hazards for workers. Therefore, a holistic approach that integrates occupational safety and health management with food safety assurance programs is essential for sustainable aquaculture development. Global commitment and the development of integrated, context-appropriate actions—including better risk assessment, effective regulation, adequate training, and proper use of personal protective equipment are needed to safeguard both the well-being of the industry's workforce and the safety and quality of the final product for consumers

Lee is currently an associate professor of Univesiti Sains Malaysia. She has been involved in the studies related to aquaculture nutrition and its effects on human well-being. As a nutritionist, Lee is an experienced researcher to assess the roles of aquaculture nutrition to combat hunger, nutritional deficiency and health risk assessment.