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[Seafood transmitted diseases]
1Staatliches Veterinäruntersuchungsamt für Fische und Fischwaren, Cuxhaven.
DTW. Deutsche Tierarztliche Wochenschrift
|September 17, 1999
Summary
This review highlights global seafood hazards, noting European seafood is generally safe. Risks stem from aquaculture contamination and consuming raw or undercooked seafood, particularly shellfish, which can transmit viral and parasitic infections.
Area of Science:
- Food safety
- Microbiology
- Public health
Context:
- Global seafood consumption presents various biological hazards.
- Aquaculture products, especially from freshwater and coastal areas, pose higher risks.
- European seafood is generally considered safe due to stringent controls.
Purpose:
- To review bacterial, viral, and parasitological hazards associated with seafood consumption worldwide.
- To assess the safety of seafood, with a focus on European markets.
- To identify specific risks linked to aquaculture and consumption practices.
Summary:
- Seafood safety is threatened by bacterial, viral, and parasitic agents globally.
- Aquaculture environments increase biological contamination risks compared to open seas.
- Consumption of raw or inadequately processed seafood, including shellfish, is linked to infections.
Impact:
- Informs consumers and regulatory bodies about potential seafood-borne illnesses.
- Highlights the importance of safe aquaculture practices and thorough seafood preparation.
- Underscores the role of viruses in foodborne disease outbreaks.