“…People most o�en get infected as follows (Acha and Szyfres, 2003): (i) through contact with infected fish while handling them, water or other constituents of fish life environment; the following cases of transmissions have been recorded so far: a�er injury by cleaning aquarium with bare hands (Alinovi et al, 1993), a�er exposure to fish tank water (Kern et al, 1989), by handling tropical fish ponds (Guarda et al, 1992), by contact with rare tropical fish (Bha�y et al, 2000), a�er injuries from fish, e.g. by thorns (Said et al, 1998), a�er fish bite (Seiberras et al, 2000), through contact with fish living in the wild (Darie et al, 1993), by contact with a fresh-or salt-water environment (Hayman, 1991;Jernigan and Farr, 2000), infection of young children who are in contact with a fish tank (Bleiker et al, 1996;Speight and Williams, 1997), through processing fish in the food industry and preparation of dishes (Notermans and Hoornstra, 2000) or (ii) orally by consumption infected fish or related products or food contaminated with water or other constituents of water environment. Apart from factors relating to the living environment (exposure), the development of an infectious disease is markedly affected by internal factors such as the physiological status of consumer, particularly by immunosuppression and stress as in the case of HIV/AIDS (Von Reyn et al, 1996).…”