My senior Paper

Veterinární Medicína

Human infections caused by pathogens transmitted from fish or the aquatic environment are quite common and depend on the season, patients’ contact with fish and related environment, dietary habits and the immune system status of the exposed individual. They are often bacterial species facultatively pathogenic for both fish and human beings and may be isolated from fish without apparent symptoms of the disease. The infection source may be fish kept for both for food and as a hobby. Human infections and intoxications with the following bacteria have been recorded: Mycobacterium spp., Streptococcus iniae, Photobacterium damselae, Vibrio alginolyticus, V. vulnificus, V. parahaemolyticus, V. cholerae, Erysipelothrix rhusiopathiae, Escherichia coli, Aeromonas spp., Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, C. perfringens, Campylobacter jejuni, Delftia acidovorans, Edwardsiella tarda, Legionella pneumophila, and Pl...

Veterinární medicína, 2012

Human infections caused by pathogens transmitted from fish or the aquatic environment are quite common and depend on the season, patients’ contact with fish and related environment, dietary habits and the immune system status of the exposed individual. They are often bacterial species facultatively pathogenic for both fish and human beings and may be isolated from fish without apparent symptoms of the disease. The infection source may be fish kept for both for food and as a hobby. Human infections and intoxications with the following bacteria have been recorded: Mycobacterium spp., Streptococcus iniae, Photobacterium damselae, Vibrio alginolyticus, V. vulnificus, V. parahaemolyticus, V. cholerae, Erysipelothrix rhusiopathiae, Escherichia coli, Aeromonas spp., Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, C. perfringens, Campylobacter jejuni, Delftia acidovorans, Edwardsiella tarda, Legionella pneumophila, and Plesiomonas shigelloides. Fish ti...

2020

Fishes are among one of the major sources of food for many counties globally and a vital source of protein. Fishes are known to be carriers and vectors of pathogenic bacteria that are of major concern to consumers and public health. Contamination of pathogenic bacteria can arise from the aquatic ecosystem via pollution from domestic, industrial and agricultural discharges, contamination from soil, and also from the processing and marketing environments. Pathogenic bacteria that are associated with fishes and their related products include Gram negative bacteria like Vibrio spp., Escherichia coli, Salmonella spp., Shigella spp., Staphylococcus aureus, Pseudomonas spp., Listeria monocytogenes, C. botulinum and C. perfringens dominating the micro-flora of fishes. Members of the Enterobacteriaceae family are among one of the most prevalent pathogenic bacteria isolated from fishes that pose serious health problems. Several parts of fishes including the skin/scales, flesh, intestines, and...

Annals of Microbiology, 2015

Fish plays an important role in the human diet, and there is an observed increase in the consumption of fish per capita in Europe. However, intensive growth of industry and agriculture may cause contamination of natural and humanmade aquatic environments, and may affect not only the health of fish, but also raise safety concerns with regard to fish used for human consumption. It is well known that fish and fish products are often associated with human diseases. Thus, it is necessary to study the prevalence of pathogens in fish to ensure the safety of fish products and environments. Microbial assessment of fish also gives additional information about the hygienic status of environments, including lakes, rivers, ponds, and fish farms. Detection of pathogenic microorganisms or changes in natural microflora in the water environment could be an important indicator of possible contamination. The aim of this review was to describe and discuss the five most relevant bacterial genera and species linked to aquatic environments-Vibrio spp., Listeria monocytogenes, Yersinia spp., pathogenic Salmonella serovars, and Clostridium botulinum-causing human foodborne diseases.

Microbiologically Safe Foods, 2009

Food-borne diseases are associated with fish and fishery products. Biotoxins, histamines and viruses cause large proportion of these outbreaks. Fishery products are also recognized as carrier of food-borne bacterial pathogens like Salmonella spp., Vibrio spp., E. coli, S. aureus, and Listeria spp. (Venugopal et al., 1999, 2002). The pathogenic organisms are present on the fish itself or in the aquatic environment around the fish; however, the presence of pathogenic bacteria in and around fish is low (Huss, 1997). Studies on seafood meant for export from India have shown that a large percentage of these products are contaminated with Salmonella

This study determined the presence of human pathogenic bacteria in fish muscle, recollected at moment of their capture and during their process for sale in marketing sites. The samples were recollected in eighth touristic and fishing zones of Mexican Caribbean. Samples were inoculated by duplicates in agar plates of specific environment of: S-S, EMB and TCBS and were incubated at 36ºC during 24 hrs.. Strains were identified according to Merck (1994) criteria and finally, in order to confirm the identification with the commercial kit API-20E. Species of different bacterial families were identified, such as: Enterobacteriaceae; Salmonella hirschfeldii, Salmonella schottmulleri, Salmonella parathipi, Salmonella typhi, Salmonella enteritidis, Proteus miriabilis, Proteus rettgeri, Proteus vulgaris, Citrobacter freundii, Citrobacter amanolaticus and three varieties of Escherichia Coli; Pseudomonadaceae: Pseudomonas fluorescens; Aeromonadaceae: Aeromonas hydrophila and Vibrionaceae: Vibrio fluviales, V. cholerae El Tor and V. parahaemolyticus. The 70.6% of the samples presented a bacterial growth; 46% in recently captured fish, and 54% in market fish. It was demonstrated that fish is already contaminated by pathogenic bacteria in their natural environment and that handling during their commercialization does not significantly increase their bacterial load.

Gowhar Hamid Dar, Rouf Ahmad Bhat, Humaira Qadri, Khalid M. Al-Ghamdi, Khalid Hakeem, 2021

Knowledge and best practice in this field are constantly changing. As new research and experience broaden our understanding, changes in research methods, professional practices, or medical treatment may become necessary. Practitioners and researchers must always rely on their own experience and knowledge in evaluating and using any information, methods, compounds, or experiments described herein. In using such information or methods they should be mindful of their own safety and the safety of others, including parties for whom they have a professional responsibility. To the fullest extent of the law, neither the Publisher nor the authors, contributors, or editors, assume any liability for any injury and/or damage to persons or property as a matter of products liability, negligence or otherwise, or from any use or operation of any methods, products, instructions, or ideas contained in the material herein.

Fish has become an increasingly important source of protein, and other elements necessary for the maintenance of healthy body, and constitute an important food component for a large section of the world population. The quality of fish is of major concern to the food processors, consumers, and public health authorities. Provision of safe, wholesome and acceptable fish and fish products, thru control of contamination is essential from food safety point of view. The quality of fish degrades due to a complex process in which physical, chemical and microbiological forms of deterioration are implicated. Fish of good quality should have bacterial count less than 105 per gram. The greatest risk to human health occurs due to the consumption of raw, inadequately cooked or insufficiently processed fish, and fish products. The symptoms of fish food poisoning include nausea, vomiting, diarrhea, abdominal cramps, headache as well as muscle and joint pain. Good manufacturing practices should be in place to minimize the risk of food poisoning associated with the consumption of fish and seafood products. It is imperative to employ hazard analysis of critical control points programs in fish and fish product industries in order to prevent unsafe foods reaching to the consumers.The surveillance of potential contaminants in harvested sea foods is very crucial to ensure safety of consumer. Further research on the microbial quality assessment of fish and fishery products should be undertaken.