Journal of Fisheries and Life Sciences

Author(s): Novindra Chatreman, Diana Seecharran and Abdullah Adil Ansari

Abstract: Fishes are among one of the major sources of food for many counties globally and a vital source of protein. Fishes are known to be carriers and vectors of pathogenic bacteria that are of major concern to consumers and public health. Contamination of pathogenic bacteria can arise from the aquatic ecosystem via pollution from domestic, industrial and agricultural discharges, contamination from soil, and also from the processing and marketing environments. Pathogenic bacteria that are associated with fishes and their related products include Gram negative bacteria like Vibrio spp., Escherichia coli, Salmonella spp., Shigella spp., Staphylococcus aureus, Pseudomonas spp., Listeria monocytogenes, C. botulinum and C. perfringens dominating the micro-flora of fishes. Members of the Enterobacteriaceae family are among one of the most prevalent pathogenic bacteria isolated from fishes that pose serious health problems. Several parts of fishes including the skin/scales, flesh, intestines, and gills are among major areas that harbor these bacteria. Along with numerous factors, including freshness, spoilage and preservation, may influence the microbial loads and genera of bacteria in each part. Detection of pathogenic microorganisms or changes in natural micro-flora in the water and terrestrial (market) environment could be an important indicator of possible contamination. This provides insight on management practices that are utilized by fishermen and retailers to prevent contamination of their vulnerable products. Hence the aim of this paper was to review the prevalence and distribution of major pathogenic bacteria in fishes and their related products used for public consumption.