By Martins, Cristina; Soares, Nuno; Vicente, António A
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This ebook is prepared into 5 sections starting with an creation within which the matter is defined by way of the quantity and measurement of produce comparable outbreaks, the commodities concerned, and the human pathogens concerned. The creation additionally records the failure of traditional sanitizing remedies to guarantee microbiological safeguard interpreting the issues of microbial attachment.
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Extra info for Food safety in the seafood industry : a practical guide for ISO 22000 and FSSC 22000 implementation
Enterica sp. enterica serotype Typhimurium (S. typhimurium). Depending on the serotype, Salmonella can cause two types of disease – nontyphoid and typhoid Salmonellosis – with the latter leading to a higher mortality rate (FDA 2012a). The main symptoms are high typhoid fever, headache, diarrhea or constipation and, in some cases, may lead to death (FDA 2011). Listeria monocytogenes Listeria monocytogenes are Gram‐positive, facultative anaerobic bacteria, which occur in rod‐shaped mobile cells (bacillus) due to the presence of flagella.
Examples of this situation are: 1. the presence of heavy metals originating from nature, regardless of those originating by human intervention; 2. the presence of microorganisms which perform, in some cases, vital functions during the life of the animal; 3. the presence of support structures, such as bones or shells. 34 Food Safety in the Seafood Industry On the other hand, hazards of artificial origin result both from the processing and handling of the product by humans before its consumption, and from the introduction of substances into the product as a result of human activity which eventually contaminate food.
The most common symptoms are diarrhea, abdominal cramps, fever, headache, vomiting, chills, nausea, and primary septicemia (FDA 2011). Of the 34 known Vibrio species, 13 are pathogenic to humans and V. parahaemolyticus, V. cholerae, and V. vilnificus are the main species associated with cases of foodborne illnesses caused by eating fish. It should be noted that all cases related to the presence of V. parahaemolyticus were caused by the consumption of fish (Huss et al. 2004). Viruses Viruses are small microorganisms (25–70 nm) that can only reproduce within a host; the number of viral particles in the food therefore remains constant.