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首页> 外文期刊>World Aquaculture >The study of bacterial pathogens, Staphylococcus aureus, Vibrio parahaemolyticus and Escherichia coli, in fresh and smoked cultivated fish in Iran
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The study of bacterial pathogens, Staphylococcus aureus, Vibrio parahaemolyticus and Escherichia coli, in fresh and smoked cultivated fish in Iran

机译：伊朗新鲜和熏制养殖鱼中细菌病原体，金黄色葡萄球菌，副溶血弧菌和大肠杆菌的研究

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There is an increasing demand for fish and fish products around the world (Feldhusen 2004). However, there is substantial evidence that fish and seafood are high on the list of foods associated with outbreaks of food borne diseases (Huss 2004). A large proportion of these outbreaks are caused by biotoxins, histamines and viruses. Nevertheless, fish and seafood also may be a vehicle for many bacterial pathogens (Davis et al. 2003, Hosseini et al. 2004). In assessing the risks from fish, it is important to have information on the incidence of these pathogens (Davis et al. 2003). The microbial status of seafood after catch is closely related to environmental conditions and the microbiological quality of the water. These factors include water temperature, salt content, distance between localization of catch and polluted areas, especially those containing human and animal feces, natural occurrence of bacteria in the water, ingestion of food by fish, methods of catch and chilling, and postharvest handling or processing conditions (Feldhusen 2004).
机译：全世界对鱼和鱼产品的需求都在增加（Feldhusen 2004）。但是，有大量证据表明，鱼类和海鲜是与食源性疾病暴发相关的食物之一（Huss 2004）。这些暴发的很大一部分是由生物毒素，组胺和病毒引起的。然而，鱼和海鲜也可能是许多细菌病原体的媒介（Davis等，2003; Hosseini等，2004）。在评估鱼类的风险时，重要的是要掌握有关这些病原体发生率的信息（Davis等人，2003年）。捕捞后海鲜的微生物状况与环境条件和水的微生物质量密切相关。这些因素包括水温，含盐量，渔获物和受污染区域之间的距离，特别是含有人和动物粪便的区域，水中细菌的自然存在，鱼类的食物摄入，渔获和冷藏方法以及收获后的处理或加工条件（Feldhusen 2004）。

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