Microbial Safety
Şehnaz Yasemin Tosun, Hande DoğruyolAquatic foods have high and quality nutritional content and are important in world trade. The increase in the world population and the need for quality animal protein sources have led people to consume more aquatic foods. This situation also triggers food safety and public health problems. The microflora of seafood primarily consists of the water environment in which they live. The fish’s skin, gills and intestines can harbour many microorganisms. Seafood can be contaminated by the environment in which they live and, during processing, transportation and storage by pathogenic microorganisms such as bacteria, viruses and parasites. Consumption of contaminated seafood poses serious public health problems. It also causes economic losses. Therefore, it is important to understand the microbial hazards in seafood. On the other hand, toxins that cause poisoning due to the consumption of aquatic products have been known since ancient times. Shellfish and some fish species act as vectors for transferring toxins through the food chain to humans and cause food intoxications when consumed in amounts greater than humans can tolerate. Since toxins are colourless and odourless, they cannot be detected. They are identified according to their symptoms and sources. Diarrheal shellfish poisoning (DSP), paralytic shellfish poisoning (PSP), amnesic shellfish poisoning (ASP), neurotoxic shellfish poisoning (NSP), azaspiracid poisoning (AZP), ciguatera fish poisoning (CFP), and tetrodotoxin poisoning are the intoxications caused by biotoxins. This section mentions bacteria, viruses, parasites and biotoxins that can be transmitted to humans due to consuming aquatic foods.
Mi̇krobi̇yal Güvenli̇k
Şehnaz Yasemin Tosun, Hande DoğruyolYüksek ve kaliteli besinsel içeriğe sahip olan akuatik kaynaklı gıdalar, dünya ticaretinde önemli bir yere sahiptir. Dünya nüfusunun artışı, kaliteli hayvansal protein kaynaklarına olan ihtiyaç, insanları akuatik kaynaklı gıdaları daha fazla tüketmeye yöneltmiştir. Bu durum gıda güvenliği ve halk sağlığı sorunlarını da beraberinde getirmektedir. Su ürünlerinin mikroflorasını öncelikli olarak yaşadığı su ortamı oluşturmaktadır. Balığın derisi, solungaçları ve iç organlarında birçok mikroorganizma bulunmaktadır. Su ürünleri yaşadıkları su ortamından, işlenmesi, taşınması ve depolanması esnasında bakteriler, virüsler ve parazitler gibi pek çok patojenik mikroorganizma tarafından kontamine olabilmektedir. Kontamine su ürünlerinin tüketimi ise ciddi halk sağlığı problemleri teşkil etmektedir. Aynı zamanda ekonomik kayıplara neden olmaktadır. Bu nedenle su ürünlerindeki mikrobiyal tehlikeleri anlamak oldukça önemlidir. Öte yandan akuatik kaynakların tüketimine bağlı olarak zehirlenmelere neden olan toksinlerin varlığı eski çağlardan beri bilinmektedir. Kabuklu su ürünleri ile bazı balık türleri, toksinlerin besin zinciri boyunca insanlara aktarılmasında vektör görevi görmekte ve insanlar tarafından tolere edilebilecek miktardan daha fazla tüketildiğinde gıda intoksikasyonlarına neden olmaktadır. Toksinler renksiz ve kokusuz olduklarından fark edilememekte, semptomlarına ve kaynaklarına göre tanımlanmaktadır. Diyaretik kabuklu zehirlenmesi (DSP), paralitik kabuklu zehirlenmesi (PSP), amnezik kabuklu zehirlenmesi (ASP), nörotoksik kabuklu zehirlenmesi (NSP) ve azaspirasit zehirlenmesi (AZP), ciguatera balık zehirlenmesi (CFP) ve tetrodotoksin zehirlenmesi, biyotoksinlerin neden olduğu intoksikasyonlardır. Bu bölümde akuatik kaynaklı gıdaların tüketilmesi sonucunda insanlara bulaşabilecek bakteri, virüs, parazit ve biyoktoksinlere genel hatları ile değinilmiştir.
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