Open AccessFood-Borne Bacteria Associated with Contaminated Fishes: A Brief Review
Author(s) -
Nazia Khan,
Kaleem Ullah,
Abdul Malik Tareen
Publication year - 2021
Publication title -
the journal of microbiology and molecular genetics
Language(s) - English
Resource type - Journals
eISSN - 2788-8312
pISSN - 2707-6431
DOI - 10.52700/jmmg.v2i1.18
Subject(s) - contamination , food science , fish <actinopterygii> , biology , commercial fish feed , fish products , bacteria , population , food contaminant , aquaculture , fishery , ecology , environmental health , medicine , genetics
Fish is considered a good source of protein and is consumed in many countries. Fish is a source of high protein giving approximately 16% of animal protein taken up by world’s population. Fish consist of high nutritional values like essential fatty acids, low saturated fat and omega-3 fatty acid which cannot be produced by human body. Majority of fish species resides in water, some burry themselves in mud and carry bacteria from into gut and skin. Microbiological contamination of fish is dependent on condition of water source. The normal flora of fish is constantly affected by bacterial contamination of water, contamination from wastewater and from sediments. The ingestion of contaminated fish and its products leads to foodborne infections, hence the occurrence of fish pathogens increase alarm about the product safety issue. These foodborne infections may arise from other sources like improper handling, storage, packaging and consumption of raw fish. Many people acquire infection by contact during handling of water, and by contact with other elements of fish living environment.