Seafood associated bacterial pathogens of public health significance: A brief review

Abstract

Seafood is perishable in nature and offers favourable medium for the growth of microorganism due to the presence of high content of water and nutrients. The absence of hygienic condition during production and processing results in proliferation of microorganisms thereby causing health risk to seafood handlers and consumers. The quality and safety of seafood is directly linked to the consumption of contaminated seafood. The potential hazards of microbial, chemical, or physical origin in farming, production, processing, or distribution stages, can compromise the quality of the product and becomes unacceptable for consumption. This review briefly describes the major seafood borne bacterial pathogens including emerging pathogens that can cause serious threat to food safety.