lautnusantara.com The threat of pathogenic bacteria such as Vibrio and Salmonella in fish and shellfish in coastal areas is a serious food safety issue. These bacteria are naturally found in aquatic environments, but can also spread from other sources and cause disease in humans.

Sources of Contamination

• Natural Environment: Vibrio bacteria are naturally present in marine and estuarine waters, especially in warm waters. These bacteria attach to plankton, algae, and sediment particles, which can then be transferred to fish and shellfish.
• Environmental Pollution: Coastal waters are often polluted by domestic, agricultural, and industrial waste. This waste can be a major source of Salmonella bacteria, which originate from human and animal feces. Shellfish, as filter-feeding organisms, are particularly susceptible to accumulating these bacteria from contaminated water.
• Poor Handling: After being caught, cross-contamination can occur if fish and shellfish come into contact with unhygienic surfaces, equipment, or water. Improper handling in traditional markets, such as exposure to flies or uncontrolled temperatures, also increases the risk of bacterial growth.

Impact on Human Health
While these bacteria may not harm the fish or shellfish themselves, consuming contaminated fishery products can cause various illnesses in humans.

• Vibrio: The most common Vibrio species that cause disease are Vibrio parahaemolyticus and Vibrio vulnificus. Symptoms of Vibrio food poisoning generally include diarrhea, nausea, vomiting, and abdominal cramps. In severe cases, especially in people with weakened immune systems, Vibrio infection can cause septicemia (blood poisoning), which can be fatal.
• Salmonella: This bacteria is the main cause of typhoid fever and gastroenteritis. Symptoms of Salmonella poisoning include high fever, diarrhea, headache, and muscle aches. Because Salmonella bacteria should not be present in fishery products, international food safety standards require negative test results for this bacteria.

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