List of Articles Seafood

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  1 - Study on the overview on food borne bacteria in food with animal origin in Iran; Part three: seafood
  S.S Shekarforoush S.M Razavi Rohani گیتی karim S.M.M Kiaie نوردهر Rokni مریم Abbasvali
  The current retrospective study was focused on the contamination of seafood in Iran during the years 1999 to 2012. The isolates were Clostridium botulinum, Clostridium perferingense, Escherichia coli, Listeria monocytogenes, Salmonella, Shigella, Staphylococcus aureus a More

  The current retrospective study was focused on the contamination of seafood in Iran during the years 1999 to 2012. The isolates were Clostridium botulinum, Clostridium perferingense, Escherichia coli, Listeria monocytogenes, Salmonella, Shigella, Staphylococcus aureus and Vibrio parahemolyticus. C. botulinum type E was the most prevalent type of bacteria in the fisheries products, responsible for the most cases of botulinal food poisoning. The presence of coliforms and E. coli in the seafood was due to environmental pollution. Additionally, in the processed food, the contamination of potable water and poor handling of the products are the main sources. L. monocytogenes was isolated from fresh, frozen and processed food. The microorganism is able to grow in the refrigeration condition and multiply in the processed food. The temperature of cold smoking (20-30 ºC) cannot stop growing of Listeria. High prevalence of Salmonella in water and fisheries product was mainly because of the low environmental sanitation and various geographical conditions. However, Compost fertilizer and flowing of the swages through the farms were considered as the major source of contamination. S. aureus is not a typical microorganism of the fisheries farms but may contaminate them during the processing or in-appropriate handling of the products. V. Parahemolyticus is a normal habitant organism of the pelagic area. The organism usually find in the warm water and presents in the tropical conditions. Different species of Vibrio may contaminate the salty water in the warm seasons and so contaminate the aquatics farms in these areas. In general, the prevalence of vibriosis was associated with the consumption of semi-cooked food stuff and/or the secondary contamination of the processed ones. Manuscript profile
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  2 - Review on health risk of Vibrio in seafood
  Mehdi Raissy Roza Fatahi Parto Reisi
  Seafood has found its way into eating habits of consumers. However, it can be accompanied with some hazards such as transmission of pathogenic bacteria. The origin of disease can be either a fish pathogen or a secondary contamination. Vibrios are of the important bacter More

  Seafood has found its way into eating habits of consumers. However, it can be accompanied with some hazards such as transmission of pathogenic bacteria. The origin of disease can be either a fish pathogen or a secondary contamination. Vibrios are of the important bacteria which are naturally found in the environment and in the aquatic animals' body as microflora and results in vibriosis if ingested raw or undercooked. The most important species are Vibrio parahaemolyticus, V. Cholera, V. vulnificus and V. alginolyticus. Although vibrio species are distributed worldwide, but it seems that they are more prevalent in some areas due to nutritional habits. This article reviews important species, source of infection and the previous reports. Manuscript profile
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  3 - Assessment of Four Heavy Metals Mercury, Lead, Copper and Cadmium Levels in Muscles of Import-ed Tilapia to Iran
  Behsan Hemmatinezhad Mehdi Moradi Sarmeidani Amir Hosein Yoosefi
  10.22034/jchr.2017.544174
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