ABSTRACT
Like any other types of raw materials, raw seafood can be a vehicle for various biological and chemical agents hazardous to the potential consumer. Seafood may harbor viruses, bacteria, or parasites pathogenic to humans. It can also be the cause
8.1 Introduction .................................................................................................. 127 8.2 Viruses on Living and Raw Seafood ............................................................ 128
8.2.1 Human Enteric Viruses .................................................................... 128 8.2.1.1 Noroviruses ........................................................................ 128 8.2.1.2 Hepatitis A and E Viruses.................................................. 129 8.2.1.3 Persistence in Marine Environment ................................... 130
8.3 Pathogenic Bacteria on Raw Seafood ........................................................... 130 8.3.1 Bacterial Pathogens Indigenous to Marine Fin sh and Shell sh ..... 130
8.3.1.1 Vibrio spp. .......................................................................... 131 8.3.1.2 Clostridium botulinum ....................................................... 134 8.3.1.3 Aeromonas spp. .................................................................. 135
8.3.2 Bacterial Pathogens Non-Indigenous to Marine Fin sh and Shell sh ............................................................................................ 135 8.3.2.1 Salmonella ......................................................................... 135 8.3.2.2 Listeria monocytogenes ..................................................... 136 8.3.2.3 Shigella spp. ....................................................................... 136 8.3.2.4 Escherichia coli O157:H7 .................................................. 137
8.3.3 Survival of Pathogenic Bacteria in the Marine Environment .......... 137 8.4 Other Hazards in Raw Seafood .................................................................... 137
8.4.1 Parasites ............................................................................................ 138 8.4.2 Biotoxins ........................................................................................... 138
8.5 Seafood-Borne Diseases in Statistics-General Approach ......................... 138 8.6 Concluding Remarks .................................................................................... 139 References .............................................................................................................. 140
of intoxications due to natural toxins or other toxic agents present in muscle tissues or be responsible for seafood-borne allergies (Butt et al. 2004a, 2004b).
