Contamination of fish products: risks and prevention.
The risks of contamination of finfish products with active pathogens largely depend on the type of product concerned and disposal methods of the importing country. Frozen fish used as bait or to feed high-value species present the greatest risk as vehicles of contamination because they are unprocessed. Freezing preserves viral- and some bacterial-pathogens, thus the use of such fish as bait can introduce those pathogens into natural waters. Conversely, processed fish, particularly fillets, which have been heat-treated or cooked, present the lowest risk. If fish are processed after importation, care must be taken to ensure effective waste disposal, with particular attention to the prevention of scavenging by avian vectors and drainage from landfills into natural waters. Liquid waste should be disinfected and disposed of well away from natural waters.
Hine
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National Institute of Water and Atmospheric Research, Kilbimie, Wellington, New Zealand.
MacDiarmid
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D000818:Animals; D001424:Bacterial Infections / Q000453:epidemiology / Q000635:transmission / Q000662:veterinary*; D005396:Fish Products / Q000382:microbiology* / Q000821:virology; D005399:Fishes; D005511:Food Handling; D005516:Food Microbiology; D005519:Food Preservation; D006801:Humans; D015995:Prevalence; D012307:Risk Factors; D014186:Transportation; D014777:Virus Diseases / Q000453:epidemiology / Q000635:transmission / Q000662:veterinary*; D014871:Water Microbiology