Ecology and pathogenicity of the anaerobic pathogen Clostridium botulinum seen in farmed fish shellfish and fishery products

摘要

Aquaculture has become one of the expanding food production method in the world. Itsudgrowth rate in the last decade has been phenomenal recording 9.4% per year from 1986 toud1995 (FAO 1977). Global aquaculture production totalled 27 .8 mmt and aquacultureudproduction of fi sh and shellfish reached 20.9 mmt in 1995.udIndia is a major fish producing country in the world. Aquaculture production ofudfish and shellfish in India increased from 686260 metric tonnes to 1608938 metric tonnesudover the period 1986 to 1995. In aquaculture, India holds the second position in theudworld. udAquaculture contributes substantially to world food used for direct humanudconsumption. Percapita food fish supply from aquaculture has increased by 163% sinceud1984, from l.4kg to 3.68kg in 1995. With the marine fish production reaching a plateau,udany further demand for fish has to be met from aquaculture only. In order to reduce theudgap between supply and demand of food fish development of ecofriendly and sustainableudaquaculture is very important.udFish and crustaceans are generally safe food for human. However, the risk ofudcontamination of fishery products by microorganisms, chemicals etc. is greater in farmingudsystems compared to open seas. Food safety hazards due to microorganisms areudsignificant from human health consideration. Bacteriological hazards include pathogenicudbacteria associated with food-borne disease. There are two broad groups of pathogenicudbac teria of public health significance that will contaminate products from aquaculture -udthose th at are indigenous to the aquatic environment from which fi sh/shellfish areudharvested and those introduced into fish/shellfish as a result of environmentaludcontamination resulting from di sposal of sewage and land run-off. In addition to this,udpathogens are also introduced into fish and fishery products during post harvest handlingudand processing. One major pathogen associated with food poisoning is Clostridiumudbotulinum .