The Natural Potentially Toxicity of Seafoods in Catering

Authors:
Iuliana Vintilă, Şt. Chicoş, Aurelia Turcescu
Abstract:
Raw or with an incorrect culinary processing seafoods may vehicles from contaminated waters some pathogenic microorganisms and natural toxins. Bacterias (Salmonella, Listeria monocytogenus, Staphylococcus, Bacillus cereus, Clostridium bifermentans) and vibrio (Vibrio vulnificus, bacterium, Norwalk, phaemolyticus, cholerea) are pathogenic microorganisms with highly potential of risk in human health. Shellfish poisoning is caused by a group of toxins elaborated by planktonic algae (dinoflagellates, in most cases) upon which the shellfish feed. The toxins give paralytic, diarrheic, neurotoxic or amnesic poisoning. This study gives specifically microbiological criteria required for harvesters and dealers to be licensed and certified.
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