Fish, Shellfish, and Human Health

Abstract

Foodborne illness may result in human beings from ingestion of fish food products containing bacterial or parasitic pathogens. The bacterial pathogens include Salmonella, Shigella, Streptococcus, Leptospira, Clostridium, Staphylococcus, Mycobacterium, Erysipelotrix, Francisella, and Vibrio species. Parasitic illness may result from Diphllobothrium latum, Clonorchis sinesis, Opisthorchis felineus, Heterophyes heterophyes, Paragoniums westermani and Anisakis sp. Fishborne intoxication include Ciguatera, Scombroid, and Puffer icthyosarcotoxins, mercury, nitrite-nitrate, pesticides, radionclides, and the toxin of Haff disease. Infections with Vibrio parahaemolyticus, Salmonella typhi, and infectious hepatitis virus are associated with shellfish. Toxic substances found in shellfish include paralytic shellfish poison, mercury, pesticides, and toxic hydrocarbons. Prevention of fish-and shellfish-associated illnesses of man is possible by: (a) using only fish and shellfish from unpolluted waters, (b) use of proper refrigeration facilities, (c) practicing strict sanitation in processing plants and storage facilities, (d) assuring foodhandlers are free of disease, (e) cooking thoroughly all fish and shellfish before eating, and (f) not handling aquatic foods when one has wounds or abrasions.