Inherent microbial hazards associated with seafood

Abstract

The food borne pathogens that are naturally present in the marine or estuarine environments are members of the family Vibrionaceae, Aeromonadacae that are species Clostridium botulinum, particularly Clostridium botulinum type E. Among members of the family Vibrionaceae that are important as inherent pathogens in seafood, the genera Vibrio and Plessiomonas are significant. The role of pathogenic vibrios in food-borne gastroenteritis and also other disease manifestations have been thoroughly investigated all over the world. The important species in this group are Vibrio parahaemolyticus, V. vulnificus and to be a lesser extent V. hollisae and V. mimicus. aeromonas hydrophila, A. sobriae and Plessiomonas shigelloides, though not frequently associated with seafood borne infections, are also to be considered as human pathogens of aquatic origin. Unlike the above pathogens, Clostridium botulinum is an anaerobic, Gram positive, spore former present in the aquatic systems. It is a well- known pathogen causing severe intoxication and death in humans. Inadequately heat processed and smoked seafood are identified as the common vehicle of this organism. The distribution of these pathogens in seafood of different origins, significance as a pathogen and strategies for their removal and control are highlighted in this paper.