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Nonindigenous Bacterial Pathogens

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Microbiology of Marine Food Products

Abstract

Seafood has the potential to pose a wide spectrum of public health problems from common yet harmful bacteria through contamination during production and distribution from the point of harvest to final preparation. Seafood-borne disease organisms can be divided into several groups based on the source of contamination. The focus of this chapter is on bacterial pathogens that, though often present in seafood, are not common to the marine environment. These pathogens are rather the result of direct fecal transmission from human or animal reservoir or a result of poor general sanitation.

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Authors
  1. John E. Kvenberg
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Editors and Affiliations

  1. Department of Food Science, North Carolina State University, USA

    Donn R. Ward

  2. Department of Food Science and Technology, Virginia Polytechnic Institute and State University, USA

    Cameron Hackney

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© 1991 Springer Science+Business Media New York

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Kvenberg, J.E. (1991). Nonindigenous Bacterial Pathogens. In: Ward, D.R., Hackney, C. (eds) Microbiology of Marine Food Products. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3926-1_10

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  • DOI: https://doi.org/10.1007/978-1-4615-3926-1_10

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-6751-2

  • Online ISBN: 978-1-4615-3926-1

  • eBook Packages: Springer Book Archive

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