Ecology and pathogenicity of the anaerobic pathogen Clostridium botulinum seen in farmed fish shellfish and fishery products
Ecology and pathogenicity of the anaerobic pathogen Clostridium botulinum seen in farmed fish shellfish and fishery products
| dc.contributor.author | Lalitha, K.V. | |
| dc.date.accessioned | 2015-03-20T06:44:12Z | |
| dc.date.available | 2015-03-20T06:44:12Z | |
| dc.date.issued | 1998 | |
| dc.description.abstract | Aquaculture has become one of the expanding food production method in the world. Its growth rate in the last decade has been phenomenal recording 9.4% per year from 1986 to 1995 (FAO 1977). Global aquaculture production totalled 27 .8 mmt and aquaculture production of fi sh and shellfish reached 20.9 mmt in 1995. India is a major fish producing country in the world. Aquaculture production of fish and shellfish in India increased from 686260 metric tonnes to 1608938 metric tonnes over the period 1986 to 1995. In aquaculture, India holds the second position in the world. Aquaculture contributes substantially to world food used for direct human consumption. Percapita food fish supply from aquaculture has increased by 163% since 1984, from l.4kg to 3.68kg in 1995. With the marine fish production reaching a plateau, any further demand for fish has to be met from aquaculture only. In order to reduce the gap between supply and demand of food fish development of ecofriendly and sustainable aquaculture is very important. Fish and crustaceans are generally safe food for human. However, the risk of contamination of fishery products by microorganisms, chemicals etc. is greater in farming systems compared to open seas. Food safety hazards due to microorganisms are significant from human health consideration. Bacteriological hazards include pathogenic bacteria associated with food-borne disease. There are two broad groups of pathogenic bacteria of public health significance that will contaminate products from aquaculture - those that are indigenous to the aquatic environment from which fi sh/shellfish are harvested and those introduced into fish/shellfish as a result of environmental contamination resulting from di sposal of sewage and land run-off. In addition to this, pathogens are also introduced into fish and fishery products during post harvest handling and processing. One major pathogen associated with food poisoning is Clostridium botulinum. | en_US |
| dc.identifier.citation | Lalitha, K.V.(Central Institute of Fisheries Technology), 1998 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/1882 | |
| dc.language.iso | en | en_US |
| dc.publisher | Central Institute of Fisheries Education, Mumbai, India | en_US |
| dc.subject | fish pathology | en_US |
| dc.subject | shellfish | en_US |
| dc.subject | fishery products | en_US |
| dc.subject | Clostridium botulinum | en_US |
| dc.title | Ecology and pathogenicity of the anaerobic pathogen Clostridium botulinum seen in farmed fish shellfish and fishery products | en_US |
| dc.type | Thesis | en_US |