3- Fish lecture 2 Flashcards
Name 5 types of bacteria which can be transferred by eating aquatic products
Clostridium botulinum
Vibrio parahaemolyticus
Salmonella
E.coli
Listera monocytogenes
What can fish products be contaminated with
Veterinary residues
Herbicides or pesticides
Heavy metals
Toxins
Describe the symptoms of mycobacteriosis in both fish & humans
Fish = Multiple internal granulomas, mortalities, chronic presentation (fish tb)
Humans = Superficial skin lesions, lethargy
- Often seen in people who handle fish = ‘fish handlers disease’
What is Diphyllobothrium? & how is it killed?
Fish tapeworm = Cysts are white & evident on the intestine of fish
Normal cooking & freezing
What is Anisakiasis? & How does it infect humans?
Nematode of fish (roundworm)
Humans become infected by eating infected raw fish > burrows into lining of GI
only a problem in wild fish
What reaction does anisakiasis cause?
Inflammation & allergic reaction
Prevention of anisakiasis
Freezing or heat treatments
- 20 degrees maintained 24h
or heat treatments over 60 degrees
Why is antibiotic resistance relevant in fish production systems?
Water bodies represent a unique opportunity for spread of AMR through easy mixing of bacteria
Overuse of antibiotics in countries where veterinary controls are poor causes AMR
where does clostridium botulism come from in fish and describe how to minimise
normal contaminant of water, sediment and mud
effective chilling and salting will minimise risk
when is salmonella more likely to be found in fish
in high water temperatures
contaminated water effluents
list 2 bacteria that cause zoonotic disease in fish
Aeromonas spp.
Vibrio spp.
Mycobacterium spp.
Streptococcus iniae
Erysipelothrix rhusiopathiae
mostly gram neg opportunistic infections
