Review article
Risk factors occurring in humans consuming raw fish and shellfish
Tajana Bergman, dr. med.vet.
; Veterinarska stanica Daruvar d.o.o., Petra Preradovića 102 , 43500 Daruvar
Željka Cvrtila Fleck
; Sveučilište u Zagrebu, Veterianrski fakultet, Zavod za higijenu, tehnologiju i sigurnost hrane, Zagreb, Heinzelova 55
Bela Njari
; Sveučilište u Zagrebu, Veterianrski fakultet, Zavod za higijenu, tehnologiju i sigurnost hrane, Zagreb, Heinzelova 55
Lidija Kozačinski
; Sveučilište u Zagrebu, Veterianrski fakultet, Zavod za higijenu, tehnologiju i sigurnost hrane, Zagreb, Heinzelova 55
Abstract
The paper presents the biological and chemical risks that threaten human health after consumption of raw, marinated or insufficiently heat-treated fish, crustaceans, shellfish and the products thereof. Viruses, bacteria and their toxins as risk factors representing the contamination factor of fish and shellfish products have a negative impact in the human food chain, carry zoonotic potential and cause diseases transmitted by consumption of marine products. We can indicate as significant pathogens viruses (Norovirus and Hepatitis A), bacteria (genera Escherichia, Salmonella, Klebsiella, Edwardsiella, Yersinia, Proteus, Aerobacter, Citrobacter, Serratia, Providencia, Shigella), parasites, zoonotic agents (Opisthorchis felineus,
Heterophyes heterophyes, Metagonimus yokogawai, Diphyllobothrium latum, Anisakis spp.), while biotoxins that cause intoxication in humans are associated with the consumption of shellfish. When it comes to chemical risks, in order to protect the health of consumers, normative regulations specify the maximum permissible concentrations of metals in foods, the most important being arsenic, mercury, cadmium and lead which in the marine environment originate from anthropogenic sources such as industrial and agricultural waste.
Keywords
microbiological pollution; toxins; heavy metals; raw fish and shellfish
Hrčak ID:
138212
URI
Publication date:
15.1.2015.
croatian german italian spanish
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