Bacterial Pathogens in Seafood – Indian Scenario

Abstract

Fish and fishery products are frequently contaminated
with bacterial pathogens. Common pathogens
that are found in Indian seafood are Salmonella,
Vibrios, Listeria monocytogenes, Escherichia coli, Staphylococcus
aureus. The consumption of these infected
fish and their products can result in mild to
chronic illnesses. In addition, the presence of these
food borne pathogens causes huge monetary loses
to fishermen and exporters. In India a proper system
of documentation and reporting of food-borne
illness is lacking. Indian seafood are often contaminated
by human activities and sewage released into
the water bodies. Poor sanitation in fish landing
centre and open fish markets also exacerbates the
situation. The quality of fish sold in domestic
market in India is poor compared to that of export
trade. The importance of proper handling and
storage of seafood to control the growth of
pathogenic bacteria need to be emphasized. Proper
reporting and documentation system with strong
public awareness programmes can be very effective
in management of food safety issues in the future.