The occurrence of human pathogenic Vibrio spp. and Salmonella in aquaculture.
Joint FAO/WHO Study Group for Food Safety for the products of Aquaculture. , 1997/07/22.
This paper describes the occurrence of human pathogenic Vibrio spp. and Salmonella in aquaculture.
Vibrio species are natural inhabitants of marine aquatic environments in both temperate and tropical regions, with most human infections acquired by exposure to such environments or to foods derived from them.
There appears to be a positive correlation between water temperature and the number of human pathogenic vibrios isolated as well as the number of reported infections.
However, the occurrence of vibrios does not correlate with traditionally used bacterial indicator organisms of faecal pollution, and their presence in aquaculture is to be expected and cannot be controlled by water quality control measures such as wastewater treatment.
Among more than 12 Vibrio spp. known to be associated with human disease, V. cholerae and V. parahaemolyticus are the most important causes of gastrointestinal diseases.
Only V. cholerae serotypes O1 and 0139, which are rarely found in the environment where aquaculture is practised, cause the disease cholera.
Although fish and shellfish may be vehicles of cholera transmission, most episodes are identified as a single or a cluster of cases after consumption of raw seafood.
Cholera cases caused by the consumption of commercial imported seafood products have to the author's knowledge not been reported.
Seafood products should not contain strains of V. cholerae O1 and 0139. (...)
Mots-clés Pascal : Aquiculture, Poisson comestible, Crustacé comestible, Pisciculture, Animal élevage, Contamination biologique, Vibrio, Vibrionaceae, Bactérie, Salmonella, Enterobacteriaceae, Risque infectieux, Santé, Homme, Intoxication alimentaire, Appareil digestif pathologie
Mots-clés Pascal anglais : Aquaculture, Edible fish, Edible crustacean, Pisciculture, Farming animal, Biological contamination, Vibrio, Vibrionaceae, Bacteria, Salmonella, Enterobacteriaceae, Infectious risk, Health, Human, Food poisoning, Digestive diseases
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Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 99-0157394
Code Inist : 002B30A02A. Création : 16/11/1999.