Abstract
Scientific interest in naturally occurring marine and freshwater microorganisms dates back to the decades following the discoveries of Louis Pasteur and his contemporaries in the 1850s. However, it was not until the turn of the century, when consumption of molluscan shellfish was associated with numerous outbreaks of cholera, that interest was generated in determining the relationship between the occurrence of enteropathogenic bacteria in seafood products and human health. When subsequent studies showed that the naturally occurring microflora in fish and shellfish from unpolluted waters were significantly different from those associated with warm-blooded animals, attention shifted once again to the public health problems associated with consumption of raw molluscan shellfish (Liston 1980).
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Miget, R.J. (1991). Microbiology of Crustacean Processing: Shrimp, Crawfish, and Prawns. 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_4
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DOI: https://doi.org/10.1007/978-1-4615-3926-1_4
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