ABSTRACT
Seafood acts as a potential vehicle for the transmission of foodborne pathogens among humans. Contamination of seafood through various portals, mainly by unhygienic handling and use of unclean equipment and contact surfaces is a persistent problem. Vibrio spp., E. coli, Salmonella enterica, Listeria monocytogenes, Clostridium botulinum, and Staphylococcus aureus are among the important pathogens that are reported to cause foodborne illnesses as a result of consumption of contaminated seafood. Emerging pathogens such as Arcobacter spp., Cronobacter spp., enteric viruses, etc., that have not previously been thought to be foodborne have become considerable threats to food safety and human health later. Microaerophilic Arcobacter spp. are highly virulent pathogens of seafood origin that cause gastroenteritis, peritonitis, and bacteremia in infected individuals. Cronobacter sakazakii is an important bacterium that contaminates a variety of ready-to-eat and minimally processed foods, including seafood. Its exceptional ability to thrive in dried and dehydrated foods adds to its virulence potential. Enteric viruses are natural inhabitants of the human and animal gastrointestinal tract, which contaminate seafood through the fecal-oral route. Norovirus, adenovirus, enterovirus, and hepatitis A (HA) virus are the significant groups of enteric viruses that cause gastroenteritis disorders in humans post-consumption of contaminated shellfish, especially the bivalve mollusks. Cautious handling 378of seafood post-harvest and meticulous management practices could be probable strategies for the prevention of contamination of fish and shellfish by enteric pathogens. This is a pre-requisite for ensuring the supply of safe seafood.
