acta satech Journal of the Life & Physical Sciences Babcock

Pathogenic contaminants of fresh and processed fish: a review
Daramola, J. A.
Department of Biological Sciences, Bells University of Technology, Ota, Nigeria.
July 2020

Fish is an essential and a major protein source in the diet of people in sub-Sahara Africa which supplies amino acids, poly-unsaturated fatty acids and other nutrients to the consumer. However, fish is a highly perishable food commodity and begins to spoil once dead. Researches have shown that the spoilage that starts immediately on dead fish can be due to autolytic breakdown of the nutrient components, contamination through handling and exposure to pathogenic organisms such as bacteria, fungi, virus and parasites in the air, soil and water. These spoilage organisms or contaminants are present on fresh and processed fish that are not hygienically handled and properly preserved. Contaminated fish and seafood are bad and has potential effect on the health of consumers and also cause economic loss to the farmers and traders. Therefore, the focus of this paper is to review some of these microorganisms and parasitic contaminants on fresh and processed fish with suggested procedures for ensuring safe fish and seafood products, among which is proper cooking before consumption.
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