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[Microbiological risk associated with seafood consumption].

Luciana Croci1, Elisabetta Suffredini

  • 1Laboratorio di Alimenti, Istituto Superiore di Sanità, V.le Regina Elena 299, 00161 Roma. luciana.croci@iss.it

Annali Dell'Istituto Superiore Di Sanita
|June 25, 2003
PubMed
Summary

Increased seafood consumption necessitates enhanced microbiological controls. This review highlights emerging pathogens like Vibrios and enteric viruses in seafood, examining their presence, contamination pathways, and resistance to food processing.

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Area of Science:

  • Food microbiology
  • Marine toxicology
  • Public health

Context:

  • Seafood is a vital nutritional source, but rising consumption correlates with increased foodborne illnesses.
  • Shellfish are frequently implicated in foodborne toxinfections, demanding stricter microbiological surveillance.
  • Epidemiological data underscore the public health risks associated with seafood contamination.

Purpose:

  • To review major pathogenic microorganisms in seafood, focusing on emerging threats.
  • To investigate the environmental conditions, contamination routes, and survival mechanisms of these pathogens.
  • To assess pathogen resistance to pre- and post-harvest processing treatments.

Summary:

  • This review details key pathogenic microorganisms in seafood, including autochthonous pathogens like Vibrios and enteric viruses not currently regulated.

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  • It explores pathogen presence and survival in marine environments, contamination mechanisms, and resistance to food treatment processes.
  • Emphasis is placed on emerging pathogens and their implications for seafood safety.

    • Impact:

    • Informs regulatory bodies on emerging seafood pathogens and risks.
    • Guides the development of improved seafood safety protocols and monitoring.
    • Enhances consumer protection against foodborne illnesses from seafood consumption.