TOXICOLOGY ON FISHERIES PROCESSING– 3 (2 – 1)- DISEASE CAUSED BY MICROORGANISMS (1st meeting)

Abstract

Food-borne diseases are of major concern to consumers, producers and authorities alike. Despite an increased awareness, the number of cases and outbreaks does not appear to be decreasing. Many foods are implicated in food-borne disease outbreaks. Seafoods rank third on the list of products which have caused food-borne disease.Seafoodborne disease may be caused by a variety of agents, including aquatic toxins, biogenic amines, bacteria, virus and parasites.Bacteria are mostly found in low numbers in live fish with the exclude of marine vibrios. Marine vibrios, such as V. parahaemolyticus and V. vulnificus, may be found in high numbers in shellfish and in shellfish-eating fish from tropical waters and during the summer months in temperate zones.