Viral diseases Fishing product
Hepatitis A virus Hepatitis A virus was found in 12
fishes (11.3%), five times in gills,
three times in digestive tract and
four times in both. The two species
apparently the more contaminated,
were Chrisychthys nigrodigitatus,
Sarotherodon melanotheron with a
4.7% contamination rate for the
both.
Norwalk virus The consumption of molluscan
shellfish such as clams, oysters, and
cockles has now been associated
with Norwalk and NLV;
Barterial diseases
Vibrio Raw, improperly cooked, or
parahaemolyticu cooked, recontaminated fish and
s shellfish, particularly oysters. Less
commonly, this organism can cause
an infection in the skin when an
open wound is exposed to warm
seawater
Vibrio cholerae The incidence of Vibrio cholerae 01
and non-Ol was determined in fresh
fish and ceviche, a marinated raw
fish dish ready for consumption.
Symptoms caused
Fever, anorexia, vague abdominal
discomfort, nausea and vomiting,
sometimes arthralgias and rash, often
progressing to jaundice; fever may be
absent or mild
Norwalk primarily cause a gastroenteritis
which is typically characterized by nausea,
vomiting, diarrhea, and abdominal cramps;
the main associated risks are dehydration
and electrolyte imbalance
The primary symptoms of
V.parahaemolyticus gastroenteritis are
watery diarrhea and abdominal cramps
along with nausea, vomiting and fever.
Headache and chills may also be present.
The incubation period is between 4 and 96
hours (mean 15 hours) and the median
duration of the illness is 2.5 days but may
last for as long as 7 days. The illness is
usually quite mild although some more
severe cases require hospitalization. In
those cases,diarrhea may be bloody with
mucus and tenesmus.
Diarrhea. Cholera-related diarrhea comes
on suddenly and can quickly cause
dangerous fluid loss — as much as a quart
(about 1 liter) an hour. Diarrhea due to
cholera often has a pale, milky appearance
that resembles water in which rice has been
Preventive Measure
Hepatitis A can be prevented by
vaccination, good hygiene, and sanitation
Hand washing and disinfectants
Health care facilities
Rapid cooling after harvest and effective
subsequent temperature control is likely to
reduce the incidence of human disease at
least in highendemic regions. Good
hygienic practices (GHP), including
maintenance of the cold chain, should be
enforced at all stages from harvest to the
consumer. The time from harvest to landing
should be kept as short as possible. To
avoid cross contamination, processed
seafood should not be cooled in untreated
seawater nor stored in containers used
before processing, unless cleaned and
disinfected.
Measures for the prevention of cholera
mostly consist of providing clean water and
proper sanitation to populations who do not
yet have access to basic services. Health
education and good food hygiene are
equally important. Communities should be

Vibrio vulnificus Vibrio vulnificus is a
microorganism that is frequently
found in warm coastal waters . It
has been isolated from seawater,
sediments, plankton and shellfish.
The species vulnificus has been
subtyped into three biotypes, with
serovars: biotype 1 in crustaceans
and humans , biotype 2 in eels ,
among others, and biotype 3 in
tilapia.
Vibrio fluvialis Can be found in salt waters globally
and also has the potential to infect
both humans and a variety of
crustaceans.
Vibrio mimicus Raw oysters, fish, turtle eggs,
rinsed.Nausea and vomiting.
Dehydration. A loss of 10% or more of
body weight indicates severe dehydration.
Signs and symptoms of cholera
dehydration include irritability, fatigue,
sunken eyes, a dry mouth, extreme thirst,
dry and shriveled skin that's slow to
bounce back when pinched into a fold,
little or no urinating, low blood pressure,
and an irregular heartbeat.
In low numbers, it causes primary wound
infections when a skin injury comes into
contact with infected seawater, fish or
shellfish, which may develop into fasciitis
necroticans and even full sepsis and death .
Immunocompromised patients suffering
from liver diseases are at risk . Mortality
after wound infections may reach 25%.
After sepsis, mortality may reach up to
55%, mostly within 48 h of the first
appearance of clinical signs . Most human
cases are from biotype 1; however, since
1993, biotype 2 has also been reported as a
cause of human disease, with some severe
cases of fasciitis necroticans and sepsis in
patients . Biotype 3 is a rather new type
which has caused wound infections after
slaughtering tilapia in Israel .
Gastroenteritis
Gastroenteritis
reminded of basic hygienic behaviours,
including the necessity of systematic hand-
washing with soap after defecation and
before handling food or eating, as well as
safe preparation and conservation of food.
People with compromised immune systems
should avoid handling fish or cleaning fish
tanks. They should wear heavy, waterproof
gloves when handling or processing fish,
and cleaning home aquariums or fish tanks.
Everyone should wash their hands
thoroughly with soap and water after
contact with fish or processing fish. It is
also important to ensure the regular and
adequate chlorination of swimming pools
and fish tanks to kill any bacteria that may
be present
Antibiotics are necessary to treat V.
vulnificus infections. Effective antibiotics
include tetracycline, third-generation
cephalosporins (e.g. ceftazidime), and
imipenem, from the carbapenem class (these
are typically restricted in use to avoid
widespread bacterial resistance). In cases of
wound infection, aggressive debridement is
necessary to remove the necrotic tissue
You can reduce your risk of vibriosis by
following these tips:
Don’t eat raw or undercooked oysters or
other shellfish. Cook them before eating.
Always wash your hands with soap and
 prawns, squid, and crayfish.
Vibrio hollisae Vibrio hollisae is a
pathogenicVibrio species known to
cause gastroenteritis in humans
after the consumption of shellfish
Clostridium Botulism type E is the predominant
botulinum (type serotype causing disease associated
E) with native Arctic foods. In the
circumpolar regions of the world,
the coastal soils are rich in botulism
type E, and consumption of fish and
marine animals in these areas are
the sources of clusters of botulism.
water after handing raw shellfish.
Gastroenteritis Avoid contaminating cooked shellfish with
raw shellfish and its juices.
Stay out of salt water or brackish water if
you have a wound (including cuts and
scrapes), or cover your wound with a
waterproof bandage if there’s a possibility it
could come into contact with salt water or
brackish water, raw seafood, or raw seafood
juices. Brackish water is a mixture of fresh
and salt water. It is often found where rivers
meet the sea.
Wash wounds and cuts thoroughly with
soap and water if they have been exposed to
seawater or raw seafood or its juices.
If you develop a skin infection, tell your
medical provider if your skin has come into
contact with salt water or brackish water,
raw seafood, or raw seafood juices.
Opening oyster with gloves on
If you are in a group more likely to get
vibriosis:
Wear clothes and shoes that can protect you
from cuts and scrapes when in salt water or
brackish water.
Wear protective gloves when handling raw
seafood.
Difficulty swallowing or speaking To prevent contamination of seal carcasses,
Dry mouth meat and fat with C. botulinum type E
Facial weakness on both sides of the face during butchering, a number of simple
Blurred or double vision measures can be applied. Marine mammals
Drooping eyelids should be butchered on rock surfaces and
Trouble breathing mud or soil should be avoided. The marine
Nausea, vomiting and abdominal cramps mammal should be placed on a physical
Paralysis barrier such as a tarp and all meat and fat
should be placed in clean plastic containers

Erysipelothrix scorpion fish, and lobsters
rhusiopathiae
Salmonella spp. Salmonella is not a normal bacterial
component of fish microbial flora,
and the occurrence of this pathogen
is commonly related to its breeding,
as well as to the industrialization
environment, due to inefficient
hygiene practices, equipment and
inadequate food handling.
Therefore, fish slaughterhouses
must take special care in the
handling, storage, preservation,
transport and commercialization of
these animals, since the quality of
the final product depends on these
factors
Mussels
(Mytilus spp.) Capture 3.1%;
Spain
Oysters (Ostrea d 2.5%
edulis)
Erythematous skin lesions known as
erysipeloid, Most human infections are of
two cutaneous forms, localized cutaneous
(erysipeloid) and generalized cutaneous;
both of which are characterized by painful,
throbbing erythematous, and intensely
pruritic lesions.
Mild gastroenteritiis (diarrhea) to high
fever, severe headache, and spleen
enlargement. May lead to focal infection in
any organ or tissue of the body
immediately after cutting. Rinsing meat or
any parts of the carcass with shoreline water
after butchering should be avoided and the
seal intestines and flippers should be
transported separately from meat and fat as
they could be potential sources of botulinum
spores.
The incidence of human infection with
Erysipelothrix may be declining because of
technological advances in animal industries.
Cleaning and disinfection of work surfaces
and tools, hand hygiene, and use of gloves
reduce the risk of infection when working
with animals or animal products. Protective
apparel such as gloves should be worn by
those working in slaughterhouses or
fisheries.
During fish processing, the washing step
with hyperchlorinated water should always
be considered a CCP, since no further
processing step can eliminate Salmonella. In
this sense, the biggest challenge is to
establish the best combination of chlorine
exposure time vs. concentration required to
inactivate the pathogen. Salmonella
antibiotic-resistant strains have been
isolated in fish in Brazil and worldwide,
which evidences the transference of
resistance genes among the aquatic
microbial population, which can lead to
more severe and difficult to treat foodborne
infections.
 Shrimp (P. monodon) Reare 49.1%;
Freshwater fish d 36.6%
Staphylococcus Of which 24.47% of fishes were
aureus found to be contaminated with S.
aureus. The highest incidence of S.
aureus was seen in Cirrhinus
mrigala (50%) followed
by Cyprinus carpio (45.83%), Catla
catla (41.66%), Labeo rohita
(37.5%), Anabas
testudineus 29.16%), Channa
striatus (16.66%), Wallago attu
(12.5%) and Clarias
batrachus (4.16%).
Clostridium Isolation and identification of C.
perfringens perfringens showed a significantly
higher prevalence of the bacterium
in fresh fish collected from
aquaculture (54.5%) and from
markets (71%) as well as in humans
in contact with fish (63%)
compared with water used for
keeping fresh fish (27.3%) and
water used in canned fish (17.8%).
The isolation level was significantly
higher in samples from the external
surface of fresh fish (31.8% in
aquaculture, 45.6% in markets) than
from the intestinal contents of the
same fish (9.1% in aquaculture,
6.7% in markets).
Morganella Intestinal tract of fish
morgagnii
Skin infections are the most common form
of S. aureus infection. This can manifest in
various ways, including small benign boils,
folliculitis, impetigo, cellulitis, and more
severe, invasive soft-tissue infections.
Food poisoning
Bone and joint infections
Bacteremia
Symptoms of C. perfringens food
poisoning include intense abdominal
cramps and watery diarrhea. Your
symptoms usually appear 6 to 24 hours
after eating foods containing large numbers
of C. perfringens.
Morganella morganii can cause bacteremia
and lead to major clinical problems, which
are usually associated with common causes
of catheter-associated bacteriuria,
The best way to avoid food poisoning by
Staph is to prevent food from being held at
an unsafe temperature (between 40°F and
140°F) for more than 2 hours.
Remember to always follow these food
safety tips:
Use a food thermometer and cook foods to
their safe minimum internal
temperatureExternal.
Keep hot foods hot (140°F or hotter) and
cold foods cold (40°F or colder).
Store cooked food in wide, shallow
containers and refrigerate within 2 hours (or
1 hour if it’s hotter than 90° F outside).
The growth of C. perfringens spores can be
prevented by most importantly cooking
food.
Prevent cross contamination when grocery
shopping.
Designate reusable bags for grocery
shopping only. Reusable bags for raw meat,
infections of the urinary and hepatobiliary
tracts, wound infection, and septicemia
fish, or poultry should never be used for
ready-to-eat products.
Prevent cross contamination when storing
food in the refrigerator.
Prevent cross contamination when handling,
preparing, and serving food.
To determine that the proper temperature
was reached, place a food thermometer in
the thickest part of the food and allow the it
to equilibrate.