title: Biological and chemical hazards occurring in fish and fishery products.
abstract: It is common knowledge that fish are a nutritious component of a human diet, as they constitute a valuable and desired source of protein and polyunsaturated fatty acids. However, they are likely to pose a risk to consumer health. The presence of pathogenic bacteria or their toxins, parasites, biogenic amines and toxins or chemical residues may be a causal agent of foodborne illnesses in humans, sometimes even with fatal effect. Usually, infections are a result of insufficient thermal treatment or consumption of raw fish dishes. There are also risk factors that cannot be eliminated by such treatments as cooking, salting or freezing.
authors.affiliation: Division of Animal Products Hygiene, Department of Veterinary Protection of Public Health, Faculty of Veterinary Medicine, University of Warmia and Mazury in Olsztyn, Oczapowskiego 14, 10-718 Olsztyn, Poland. jan.uradzinski@uwm.edu.pl
authors.forename: J
authors.initials: J
authors.lastname: Uradzński
authors.forename: B
authors.initials: B
authors.lastname: Wysok
authors.forename: M
authors.initials: M
authors.lastname: Gomółka-Pawlicka
mesh_terms: D000818:Animals; D005396:Fish Products / Q000382:microbiology*; D005399:Fishes / Q000382:microbiology*; D005516:Food Microbiology / Q000592:standards*; D005517:Foodborne Diseases