Seafood-borne bacterial pathogens

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dc.contributor.authorLalitha, K.V.
dc.contributor.authorThampuran, N.
dc.date.accessioned2015-10-21T05:04:39Z
dc.date.available2015-10-21T05:04:39Z
dc.date.issued2006
dc.description.abstractThe increasing demand for fish and fishery products and the development in international fish trade have raised major concern about the quality and safety of the products internationally traded. The safety of seafood products varies considerably and is influenced by a number of factors such as origin of fish, microbiological ecology of the product, handling and processing practices and preparations before consumption. Worldwide, food poisoning outbreaks have ic%rea sed continuously. Expansion of international trade, consumer demand for "lightly proces d" foods, mass production of foods, and changes in eating habits have all contributed to these food poisoning outbreaks. Seafood may be a vehicle for many bacterial pathogens. These seafood diseases caused by bacterial pathogens or their toxins, are associated with improper food preparation, handling and storage. This paper reviews the present scenario on occurrence of seafood borne pathogens in India and discusses in the light of international data.en_US
dc.identifier.citationFishery Technology 2006:43(2):118-137en_US
dc.identifier.urihttp://hdl.handle.net/123456789/2063
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India), Cochin, Indiaen_US
dc.subjectBacterial pathogensen_US
dc.subjectprevalenceen_US
dc.subjectseafooden_US
dc.subjectfood -borne diseases,en_US
dc.subjectfishery productsen_US
dc.titleSeafood-borne bacterial pathogensen_US
dc.typeArticleen_US
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FT Vol.43(2)