Seafood associated bacterial pathogens of public health significance: A brief review

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dc.contributor.authorM. V., Ayyappan
dc.contributor.authorT. C., Joseph
dc.date.accessioned2024-05-02T07:01:12Z
dc.date.available2024-05-02T07:01:12Z
dc.date.issued2021
dc.description.abstractSeafood is perishable in nature and offers favourable medium for the growth of microorganism due to the presence of high content of water and nutrients. The absence of hygienic condition during production and processing results in proliferation of microorganisms thereby causing health risk to seafood handlers and consumers. The quality and safety of seafood is directly linked to the consumption of contaminated seafood. The potential hazards of microbial, chemical, or physical origin in farming, production, processing, or distribution stages, can compromise the quality of the product and becomes unacceptable for consumption. This review briefly describes the major seafood borne bacterial pathogens including emerging pathogens that can cause serious threat to food safety.
dc.identifier.citationIndian J Anim Health (2021), 60(2)-Special Issue: 64-84 DOI: https://doi.org/10.36062/ijah.2021.spl.03321
dc.identifier.issn0019-5057
dc.identifier.urihttp://10.10.10.7:82/handle/123456789/6292
dc.language.isoen
dc.publisherConnect Journals
dc.subjectResearch Subject Categories::NATURAL SCIENCES::Biology::Organism biology::Microbiology
dc.titleSeafood associated bacterial pathogens of public health significance: A brief review
dc.typeArticle
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