Foodborne Diseases Associated with Seafoods
DOI link for Foodborne Diseases Associated with Seafoods
Foodborne Diseases Associated with Seafoods book
This chapter identifies animal diseases that are host specific and reviews the effects of various human diseases on animals. It also identifies history, etiologic, human Infection, diagnosis, public health aspects and therapeutic aspects of each disease important to epidemiology and prevention. Vibrio parahaemolyticus infection is a principal cause of foodborne disease outbreaks and a potential health hazard to seafood consumers throughout the world. The clinical response in V. parahaemolyticus gastroenteritis is relatively mild and self-limiting in most cases. Various agar and broth formulations have been examined for recovering V. parahaemolyticus from foods using vibriostatic constituents, increased NaCl concentration, and elevated pH as selective agents. The public health relevance of V. parahaemolyticus foodborne infection involves both basic consumer education to highlight the risk associated with eating raw seafoods and the observance of the principles of sanitation and hygiene in seafood preparation, especially of shellfish.