Biology Reference
In-Depth Information
Table 4.1
Classifi cation of microorganisms affecting seafood products
Natural spoilage
Non-indigenous
Natural
Non-indigenous
microorganisms
spoilage
food borne associated food-borne
microorganisms
microorganisms
microorganisms
Acinetobacter
spp.
Enterobacteriaceae
Clostridium botulinum Shigella
spp.
Brochothrix thermosphancta
Fecal coliforms
Vibrio
spp.
Staphylococcus
Corynebacteria
Enterococcus faecalis Listeria monocytogenes aureus, Escherichia
Flavobacterium
spp.
coli, Salmonella
spp.
Lactic acid bacteria
Micrococcus
spp.
Moraxella
spp.
Photobacterium phosphoreum
Pseudomonas
spp.
Shewanella putrefaciens
are the Centers for Disease Control (CDC) Food-borne Disease Outbreak
Surveillance Program and a data base on shellfi sh-associated food-borne
cases maintained by the Food and Drug Administration (FDA) Northeast
Technical submitted by state health departments to the CDC. The FDA
data come from books, news accounts, CDC reports, city and state health
department fi les, Public Health Service regional fi les, case histories and
archival reports (FAO, 1998).
The total foodborne incidences during the period 2002-2006 were
recorded as 81,852. The bacteria identifi ed was,
Salmonella
(31,635 cases),
Campylobacter
(27,253),
Shigella
(13,941),
Cryptosporidium
(3,806), STEC
O157 (2,111), STEC non-O157 (355),
E.coli
O157 (486),
Yersinia
(817),
Vibrio
(610),
Listeria
(632), and
Cyclospora
(179). The incidence of
Vibrio
infections
has increased to the highest level. These infections are most often
associated with the consumption of raw seafood, particularly oysters.
Table 4.2
Summary of the number of total foodborne illness outbreaks and cases in USA,
2002 to 2006
Microorganisms
No of infections
2002
2003
2004
2005
2006
Total
16,580
15,600
15,806
16,614
17,252
Salmonella
spp.
6,028
6,017
6,464
6,471
6,655
Campylobacter
5,006
5,215
5,665
5,655
5,712
Shigella
3,875
3,021
2,231
2,078
2,736
STEC O157
647
-
401
473
590
Cryptosporidium
541
480
613
1,313
859
Yersinia
166
161
173
159
158
Vibrio
spp.
103
110
124
119
154
Listeria
101
138
120
135
138
HUS
/E. coli
O157
44
443
-
-
-
Cyclospora
43
15
15
65
41
STEC non-O157
-
-
-
146
209
Source: derived from (CDC, 2008).
