Professional paper

Infection risks by V. parahaemolyticus in seafood

Tomislav Mikuš ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu i tehnologiju animalnih namirnica, Heinzelova 55, Zagreb
Bela Njari ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu i tehnologiju animalnih namirnica, Heinzelova 55, Zagreb
Lidija Kozačinski ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu i tehnologiju animalnih namirnica, Heinzelova 55, Zagreb
Sunčica Uhitil ; Labosan d.o.o. Medvedgradska 49 Zagreb
Andrea Benussi Skukan ; Centar za kontrolu namirnica, Prehrambeno-biotehnološki fakultet, Jagićeva 31, Zagreb

Abstract

Sea organisms nowadays are even more bred in sea cages than they are caught in nature. By intensifying the production, the risks of
fish contamination by pathogenic microorganisms have increased, for both the living fish and post- mortem. This paper emphasizes
the contamination of seafood by microorganisms from Vibrio spp. genus. A special emphasis has been put on V. parahaemolyticus
as the most frequent causative agent of gastroenteritis caused by seafood poisoning in humans. Vibrio concentrations have been
compared in seafood worldwide, and especially in the countries of Asia, Oceania and North America with Croatia. It has been concluded
that although V. parahaemolyticus can be found relatively often in food originating from our Adriatic, consuming culture of
thermally treated seafood still prevents clinical diseases in humans, as opposed to Asia and Oceania, where the consuming culture of
raw seafood is a part of their tradition, and the USA, where such manner of consumption has been extremely popular (sushi) in the
last couple of decades.

Keywords

V. parahaemolyticus; risk; seafood

Hrčak ID:

66407

URI

https://hrcak.srce.hr/66407

Publication date:

1.9.2010.

Article data in other languages: croatian

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