ABSTRACT
Seafood is any form of sea life regarded as food by humans. Seafood prominently includes fish and shellfish. Shellfish include various species of mollusks, crustaceans, and echinoderms. Seafood-borne illness, or seafood poisoning, occurs because of human consumption that includes, but is not limited to, finfish and shellfish. The incidence of seafood poisoning is on the rise due to high consumption of seafood, as well as increase in international trade and travel. In the United States, one in six food poisoning outbreaks are due to seafood, various fish, and other marine organisms (Mowry et al. 2014). A wide variety of etiologic agents are responsible, including toxins, bacteria, viruses, and parasites.
