Fish as a source of foodborne bacteria

Abstract

A significant part of the global population depends on fish for both survival and health. However, as industry and agriculture expand rapidly, more and more natural and artificial aquatic ecosystems become contaminated. It may not only have an impact on the health of fish, but also raise safety concerns regarding the human consumption of fish. Although fish and fish products are well known to have a great nutritional value, it is crucial to be aware of the risk associated with their consumption, as they are among the main sources of foodborne bacteria.

Processing, Quality and Elemental Safety of Fish

“…The main contaminant hazards present in fish and fish products considered to be a risk to the health of consumers[19][20][21][22][23][24][25][26][27][28]. Gnathostoma spp., Pseudoterranova spp., Phagicola spp., Clonorchis spp., Opisthorchis spp., Paragonimus spp., Anisakis spp., Phocanema spp., Angiostrongylus spp.,…”