Pathogens and their sources in freshwater fish, sea finfish, shellfish, and algae

Parlapani, Foteini F.; Boziaris, Ioannis S.; DeWitt, Christina A. Mireles

doi:10.1016/b978-0-12-819470-6.00056-1

Cited by 7 publications

(5 citation statements)

References 198 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…L. monocytogenes can contaminate fish processing environments (Roy, Kim, et al, 2023a). V. parahaemolyticus stands as the primary seafood-borne outbreak associated with raw or minimally processed seafood and also C. botulinum, Salmonella, Staphylococcus aureus, Shigella, Bacillus cereus, and Aeromonas (Diner et al, 2023;Parlapani et al, 2023). Furthermore, L. monocytogenes and E. coli are also found in lightly preserved raw seafood (Marquis et al, 2023;Shang et al, 2023).…”

Section: Prevalence Of Microbial Pathogens In Minimal Processed Seafoodsmentioning

confidence: 99%

“…Despite consuming cooked oysters, able to inactivate bacteria and viruses but there is still a risk of NoV infection due to the possibility that some food storage procedures may not render the virus inactive due to RTE and minimally processed foods consumption (Das et al., 2020). Shellfish, involving mussels, clams, oysters, crabs, prawns, finfish, and shrimps, are often responsible for seafood‐related NoV outbreaks because they filter‐feed, allowing them to take in viruses from polluted water (Parlapani et al., 2023). Histo‐blood group antigens (HBGAs), which serve as receptors for HuNoV, are complex carbohydrates predominantly located on the cell surface.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Comprehensive analysis of predominant pathogenic bacteria and viruses in seafood products

Roy,

Jeon

et al. 2024

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Given the growing global demand for seafood, it is imperative to conduct a comprehensive study on the prevalence and persistence patterns of pathogenic bacteria and viruses associated with specific seafood varieties. This assessment thoroughly examines the safety of seafood products, considering the diverse processing methods employed in the industry. The importance of understanding the behavior of foodborne pathogens, such as Salmonella typhimurium, Vibrio parahaemolyticus, Clostridium botulinum, Listeria monocytogenes, human norovirus, and hepatitis A virus, is emphasized by recent cases of gastroenteritis outbreaks linked to contaminated seafood. This analysis examines outbreaks linked to seafood in the United States and globally, with a particular emphasis on the health concerns posed by pathogenic bacteria and viruses to consumers. Ensuring the safety of seafood is crucial since it directly relates to consumer preferences on sustainability, food safety, provenance, and availability. The review focuses on assessing the frequency, growth, and durability of infections that arise during the processing of seafood. It utilizes next‐generation sequencing to identify the bacteria responsible for these illnesses. Additionally, it analyzes methods for preventing and intervening of infections while also considering the forthcoming challenges in ensuring the microbiological safety of seafood products. This evaluation emphasizes the significance of the seafood processing industry in promptly responding to evolving consumer preferences by offering current information on seafood hazards and future consumption patterns. To ensure the continuous safety and sustainable future of seafood products, it is crucial to identify and address possible threats.

show abstract

Section: Prevalence Of Microbial Pathogens In Minimal Processed Seafoodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Comprehensive analysis of predominant pathogenic bacteria and viruses in seafood products

Roy,

Jeon

et al. 2024

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…"Seafood is not the usual habitat of Salmonella, but still, the occurrence of Salmonella in seafood is escalating. Hence, fishery products have been recognized as major spreaders of foodborne pathogens" [14,15]. "Salmonella is associated with fish and fishery products, thereby causing a public health problem.…”

Section: Introductionmentioning

confidence: 99%

Occurrence of Potentially Pathogenic Bacteria in Commercially Sold Seafood from Misamis Occidental, Philippines

Dumaloan-Canini,

Cadelinia,

Olarte-Bala

2024

EJNFS

View full text Add to dashboard Cite

Seafood is a nutritious food that is an enviable component of a healthy diet. Nevertheless, there are health risks associated with the consumption of seafood. This study aimed to investigate the occurrence of potentially pathogenic Vibrio spp., Staphylococcus aureus, and Salmonella spp. in 200 seafood samples purchased from several retail outlets in Ozamiz City, Philippines. Different samples analyzed using standard microbiological techniques were clam, shrimp, squid, and fish (anchovy and oil sardines). The Vibrio species identified and isolated were V. parahaemolyticus (47%), V. cholerae (16%) and V. alginolyticus (9%). Thirty percent (30%) of the samples analyzed were positive for S. aureus and 9% of the samples were contaminated with Salmonella sp. The total aerobic plate count mean log10 cfu/g of clams, shrimps, head/gills, intestine of fish (oil sardine, anchovy), and squids were considered as medium to high risk of transmitting pathogenic bacteria. Moreover, the clams and head/gills of oil sardines were considered to be at medium to high risk of transmitting pathogenic V. parahaemolyticus. The findings revealed that seafood samples analyzed microbiologically were loaded with potentially pathogenic bacteria. This result is of public health concern because these organisms are documented as causes of food-borne diseases.

show abstract

“…Eutrophication is one of the most worrying consequences of anthropogenic activity in ecosystems and water bodies (Bhagowati & Ahamad, 2019;Chislock et al, 2013;Khan & Mohammad, 2014;Pitois et al, 2001), favoring the excessive growth (blooms) of microorganisms that decrease the quality and availability of resources (Amorim & Moura, 2021;Paerl et al, 2014). In addition, microorganism blooms can be a risk factor for animal health because the abundance of certain pathogens in water bodies increases the risk of infectious or toxicological diseases in wildlife and domestic animals (Parlapani et al, 2023;Lapointe et al, 2015;Walters et al, 2011;Zinia & Kroeze, 2015).…”

Section: Introductionmentioning

confidence: 99%

Identification of potentially harmful bacterial genera of veterinary relevance in the Llanquihue urban wetlands

Rocha,

Opitz,

Cárdenas

et al. 2024

Austral J Vet Sci

View full text Add to dashboard Cite

Water bodies constitute natural, social, and ecological heritage under constant threat from the footprint of human action. They are the habitats of many species and play a key role in sustaining biodiversity in different ecosystems. However, anthropogenic activity can result in eutrophication of water bodies, favoring the excessive growth of microorganisms, which can be a risk factor for animal, human, and environmental health. The Agricultural and Livestock Service [Servicio Agrícola y Ganadero, (SAG)] of Chile developed a list of Mandatory Reportable Diseases (MRD) to report suspected contagious diseases of veterinary relevance. In this sense, the detection of microorganisms in water bodies for the characterization of their sanitary status is important for the development of monitoring strategies and the prevention of possible diseases. This study aimed to determine the presence of potentially harmful bacteria in Llanquihue urban wetlands. Here, we used metagenomic sequencing of amplicons to characterize the composition of microorganisms in three urban wetlands in the city of Llanquihue, which could be a risk factor for animal health. Our main finding was the detection of genera that may be associated with MRD, in addition to other microbial genera that have pathogenic potential. On the other hand, we also report the presence of cyanobacteria genera that can be involved in toxin production in water bodies as another potential source of risk. This is the first study to use massive sequencing techniques to analyze the sanitary status of urban wetlands in the city of Llanquihue.

show abstract

Pathogens and their sources in freshwater fish, sea finfish, shellfish, and algae

Cited by 7 publications

References 198 publications

Comprehensive analysis of predominant pathogenic bacteria and viruses in seafood products

Comprehensive analysis of predominant pathogenic bacteria and viruses in seafood products

Occurrence of Potentially Pathogenic Bacteria in Commercially Sold Seafood from Misamis Occidental, Philippines

Identification of potentially harmful bacterial genera of veterinary relevance in the Llanquihue urban wetlands

Contact Info

Product

Resources

About