ABSTRACT
Fish is an important source of dietary protein and nutrients in many parts of the globe. It includes freshwater, coastal, and deep-sea fishing. Consumers are aware of the health risks of eating seafood and freshwater fish that could be associated with both environmental and public health problems due to contamination. Seafood safety is a major health concern as a substantial number of seafood-borne diseases are transmitted by contaminated water. The primary causes of diseases are the presence of biological (bacteria, virus, parasites) and chemical (biotoxins such as ciguatoxin) components which utilize reservoirs of non-biodegradable polymers that pollute seafood habitats [1, 2]. However, most hazards related to contamination
1 Department of Biochemistry & Microbiology, North South University, Bashundhara, Dhaka-1229, Bangladesh.
