Seafood constitutes an important food component for a large sector of the world population. Billions of people throughout the world rely on fish as a primary source of protein, particularly in developing countries. Seafood is also the most important food commodity exported from the developing countries. With increased fish consumption, there is also an increase in the number of food-borne illnesses. Seafood act as a vehicle for all important species of foodborne pathogens and are known to be responsible for a significant percentage of foodborne diseases worldwide. India has vast potential for fisheries in view of the long coastline spanning about 8,118 Kms in addition to inland water resources. India's total fishery production was 9.58 million tons from both marine and inland during 2012-14, in which marine …show more content…
The export sector is facing constraints on account of timely availability of raw material, high cost of production on account of heavy price of raw materials, high cost of compliance for meeting the quality standard of the buyer countries, incidence of rejections and continued trade impediments. Fish and shellfish products are subjected to obligatory inspection, including microbiological testing for bacterial pathogens like Vibrio cholerae and Vibrio parahaemolyticus, by importing countries (2). Pathogenic Vibrios have been a public health concern for seafood consumers and have been cause of import bans, detentions and rejections in international fish trade. Though Vibrio species have been isolated from marine environments, poor processing practises are regarded as the major cause of the food contamination (Kaysner et al., 1992). The bacteria may persist in the food depending on storage temperatures, pH and the product water activity (ICMSF, 1996) until the food is consumed, thereby causing disease. Though only a fraction of the V. parahaemolyticus are true pathogens, the prevailing
Salmonellosis is a bacterial disease that affects the intestinal tract. It is one of the most common foodborne disease worldwide. It is caused by a Gram-negative, lactose non fermenter, glucose fermenter,
The 1800’s the George’s Banks off the coast of New England was very generous to the fisherman who fished the sea for a living. There was a balance between what the fisherman took and what the sea could provide. By the mid-1900 that balances began greatly to shift. Technology developed during the 1950s allowed fishermen to take in much more fish than previous years. Through continued over fishing and lack of controls in place at the time, the fish stock depleted to the point the George’s Banks could no longer support the fisherman.
Many say that history repeats itself, and throughout history, the spread of food-borne diseases has been constantly threatening humans. Salmonella, a disease which attacks numerous people a year, has returned, infected, and put people under panic of what they are eating. According to Foodborne Diseases, it is stated that “Salmonella comprises a large and diverse group of Gram-negative rods. Salmonellae are ubiquitous and have been recovered from some insects and nearly all vertebrate species, especially humans, livestock, and companion animals” (Gray and Fedorka-Cray 55). Because of the flexibility and the ability to reproduce rapidly, this infamous disease still remains as one of the most common threats in our society as well as an unconquerable problem that humans face these days.
Viruses in the ocean, as products of human activities, are potentially dangerous contaminants of many coastal waters. Total coliform bacteria are a collection of relatively harmless microorganisms that live in large numbers in the intestines of man and warm- and cold-blooded animals. They aid in the digestion of food. A specific subgroup of this collection is the fecal coliform bacteria, the most common member being Escherichia coli or E.Coli. These organisms may be separated from the total coliform group by their ability to grow at elevated temperatures and are associated only with the fecal material or warm-blooded animals. Fecal Coliform is the bacterium that forms in water from fece of humans and other warm-blooded animals. These types of feces can enter directly by animals, such as birds, by discharging into river. Feces also enter water by agricultural and storm run off carrying animal waste, and human sewage discharge.(www.stale.ky.us) The presence of fecal coliform bacteria in aquatic environments indicates that the water has been contaminated with the fecal material of man or other animals. Fecal coliform is not dangerous itself. Its the pathogens that may be found along with fecal coliform that is harmful. Human pathogenic viruses are not only found in the millions of gallons of variously treated human wastes dumped directly into coastal waters from sewage outfalls, but also from runoff from numberous storm drain sewers. Fecal coliform measures are important because they can help determine the probability of contracting a disease from the water. So, the more fecal coliform, the higher the probability of a disease causing bacteria being found in the water.
“Salmonella Questions and Answers.” USDA Food Safety and Inspection Service. 20 Sept. 2006. 20 July 2008 .
One of the sectors facing the largest impact is the seafood industry. Fish products are prevalent in pet food products as well as human diets. Given such a high demand on the seafood industry,
Salmonella is one danger that has caused many effects to consumers. Walsh writes about one incident when an outbreak “from tainted peanuts that killed at least eight people and sickened 600,” (Walsh 167). This incident left many people asking the same question, how can we trust the food that we put into our bodies? Salmonella, a type of food poisoning caused by bacteria found on different food types has caused an epidemic because of its domino effect on food and our health. Once one factory is contaminated, that factory could be housing both crops and meat, which is then transferred to our supermarkets and on our dinner tables. ...
From a succulent fresh lobster tail to a mouth-watering red snapper filet, everyone loves some type of seafood. The residents of our city are lucky, restaurants specializing in seafood are plentiful. Many locals consider Pappadeux and Joe's Crab Shack to be the best. Although they both serve wonderful, fresh seafood, the differences in the menu, the service, and the overall atmosphere set them apart from one another.
To fish or not to fish is a personal choice. The fact that the oceans are being overfished is a growing concern for individuals, organizations, and governments throughout the world. In this paper I want to discuss the effects of overfishing on the restaurant industry, and possible solutions to solve the problem. Fishing is an ongoing source of food for people around the world. In many countries it is a food staple in their everyday diet. In more modern societies eating fish has become a sensual experience, and not just for the wealthy. It hasn't been until population explosions in the last century that the demand for seafood has led to more effective fishing techniques and technologies. Now the demand for popular fish like the salmon, tuna, sea bass, cod and hoki, which is the key fish in McDonalds filet o' fish, is diving wild populations to dangerously low levels. The methods used to catch the amount of fish demanded by the industry do not leave sustainable populations in the wild. In an attempt to preserve the fish population, governments have set limits on the minimum size that may be harvested and how many of each may be taken. Boundaries have been set up saying which areas can be fished and which ones should be left alone. A number of smaller fisheries have gone out of business because of the limits imposed by the government. This leads to even less fish being harvested and brought to market. Therefore the amount and varieties of fish at markets are smaller and can cause shortages for wholesalers and restaurants. Some restaurants will no longer have the variety on their menus that they used to enjoy. If a restaurant thrives on its seafood menu they may be unable to cope with the shortages and will go out of business. In the ...
... squid farm where and the waste water from poultry farm nearby for laboratory testing and isolation of Salmonella with respective bacteriophage. After we get the positive result, we continue our activity by characterization of bacteriophage. This activity is expected to take about 2 month since we need to do several repeating processes including culturing the bacteriophage, staining and observing under microscope. For the next step, we will take about 3 months for studying the biocontrol effect of bacteriophage toward Salmonella. This period is the longest among the activities that we will do because this activity involving try and error method where we may get negative result due to error during the past procedure. Lastly, we will analyze our result for about 2 months involving the data taken throughout our research so that it will compatible with our objectives.
Wild planet. Sustainably caught wild seafood: sustainability and fishing methods, 2014. Web. 3 April 2014.
Arunatilake, M., Gunawandena, A., Marawila, D., Samaratunga, P., Semaratne, A., & Thibbotuwawa, M. Analysis of the Fisheries Sector in Sri Lanka. Institute of Policy Studies of Sri Lanka (IPS). Retrieved February 10, 2014, from http://www.ips.lk/
Food-borne transmission refers to any illness that results due to the consumption of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms (cdc.gov). Bacteria is the most often the pathogen that causes food-borne illness. This is usually due to improper handling of foods, improper preparation of food and improper food storage. According to the CDC, the top 5 contributing pathogens to food-borne illness are Norovirus, non-typhoidal Salmonella, Clostridium perfringens, Campylobacter spp. and Staphylococcus aureus.
A SWOT analysis of the food control system in Bahrain revealed that certain strengths and weaknesses are inherent in the system. In addition to the weaknesses and the strengths, there are threats that would negatively affect the system if not prevented or brought under control. Nevertheless, the there are opportunities available for responding to the threats, making the Bahrain food control systems more efficient and effective. It is therefore important that some or all of these strengths, opportunities, threats, and weaknesses are reviewed. Conspicuous among the weaknesses is the fact that limited resources are available for the agencies and the personnel employed in the Bahrain food control system. Related to lack of resources is the lack of skills and competencies in applying modern techniques, more so in microbiological and chemical analysis. The second weakness of the Bahrain food control system is that most of the laws and regulations on food safety and control are not based on risk- or science-based analysis. In other words, the laws could be outdated and irrelevant in comparison with the latest mechanisms by which pathogens and other contaminants affect foodstuffs (Nestle, 2007). Furthermore, Bahrain lacks the technical expertise or competent enough personnel who could assess the effectiveness and the applicability of their food control laws.
Food-borne illnesses fall into two categories, intoxicant and infections. An understanding of the causes and preventions will limit any contaminations. The food preparation process emcompresses the sanitation process from