Biology Reference
In-Depth Information
4
Microbiological Safety and Quality
of Processed Shrimps and Fishes
Md. Latiful Bari,
1,
* Sabina Yeasmin,
2
Shinichi
Kawamoto
3
and
Kenji Isshiki
4
INTRODUCTION
Seafood has traditionally been a part of the diet in many parts of the world
and in some countries constitutes the main supply of animal protein.
Today even more people are eating fi sh as a healthy alternative to red
meat. The low fat content of many fi sh species (white fl eshed, demersal)
and the effects on coronary heart disease of the n-3 polyunsaturated fatty
acids found in fatty (pelagic) fi sh species are extremely important aspects
for health-conscious people particularly in affl uent countries, where
cardiovascular disease mortality is high. However, consumption of fi sh
and shellfi sh may also cause diseases due to infection or intoxication.
Some of the diseases have been specifi cally associated with consumption
of seafood while others have been of a more general nature. Seafood-borne
illness accounts for more than 10% of the reported food-borne diseases
each year. Nevertheless, seafood-borne diseases cause a signifi cant
number of illness and deaths worldwide, and people should be concerned
about them. Most health problems associated with seafood are due either
to contaminants that are present in the environment where seafood (i.e.,
shellfi sh or fi sh) are grown or improper handling. Most seafood-borne
diseases can be traced to pollution in the area where the sea creatures
1
Centre for Advanced Research in Science, University of Dhaka, Dhaka-1000, Bangla Desh
2
Department of Genetic Engneeering and Biotechnology, Dhaka University, Dhaka-1000,
Bangladesh
3
Food Hygiene Laboratory, National Food Research Institute, Kannondai-2-1-12, Tsukuba 305- 8642,
Japan
4
Division of Marine Life Science, Research Faculty of Fisheries Science, Hokkaido University
3-1-1, Minato-cho, Hakodate, Hokkaido 041-8611, Japan
*Corresponding author: E-mail:
latiful@univdhaka.edu
. Tel.: 880-2-9661920-59 Ext 4721
