Avoid Eating Low Quality Contaminated Fish

• Fish represents about 17% of the global animal protein intake according to FAO (Food and Agricultural Organization) . It has been defined as a high quality cheap source of protein, It contains minerals, vitamins and large quantities of poly unsaturated fatty acids that cannot be synthesized by human metabolism in addition to their low content of cholesterol.
• However, Fish and fishery products have been recognized as a major carrier of food borne pathogens as a result of the fish meat nature that is of a high moisture content So, They spoil more quickly than other types of meat especially when poor handled. About 30% of landed fish are lost via microbial activity alone.
• Lack of good hygienic measures from fish catching till fish selling in local markets exposing them to various types of microbial contamination rendering the fish unfit for human consumption. Many researches had reported thousands of food poisoning outbreaks resulted from fish contamination reflecting the poor handling of fish, poor microbiological quality of the water of the fishing site ( fish is caught from polluted areas).
• Other factors may affect fish quality as cleanliness of deck, equipment, utensils used by fish handlers, contaminated ice used for fish preservation or even the personal hygiene of fish sellers at local markets.
• Thousands of fish samples have been examined by food microbiologists for various kinds of bacterial pathogens even yeasts and molds. In this regard, We have to limit the potential hazards of microbial contamination and obtain high quality safe fish for human consumption.

What are the risks associated by eating a contaminated fish??

1. Infection by Staphylococcus aureas which are the main cause of food borne diseases in human worldwide and can cause food intoxication in human after 2-4 hours after consumption of fish containing its performed toxins. In general Staphylococci species are usually not found in the normal fish microflora. These species are found usually on human skin. So, Higher contamination by Staphylococci species could be attributed to hand contamination of fish handlers during catching, sorting, which in turn contaminate fish and even ice used for preservation.

2. Infection by Enterobacteriaceae which is large family of gram negative bacteria that are reported to be predominant bacterial pathogen in fish and can be transmitted to human and causes serious public health hazards as enteritis, respiratory infection, urinary infection and pyogenic infection. Researchers have reported that Enterobacteriaceae are implicated in spoilage of the fish even during refrigerator storage.There are members of this family producing toxins like Shiga- toxin producing E.coli which make a zoonotic risk by causing food poisoning outbreaks. Other serotypes are implicated in causing hemorrhagic colitis.

3. Infection by Salmonella Which is also a member of enterobacteriaceae and remains the second leading cause of food-borne diseases worldwide. It comprises more than 2500 serovars that are able to cause bacterial bloodstream infection in children and adults. They are apparently present in the tissues of fish normally but represents no clinical signs. Salmonella infection may range from gastro-enteritis typically associated with non-typhoidal salmonella to a lethal intestinal perforation in typhoid fever. After ingestion of contaminated fish by 12 to 72 hours the symptoms appears including abdominal cramps, fever, vomiting, enterocolitis, diarrhea and blood in stool. These symptoms last for 4-7 days.People with weak immune system like children and elder people are at greater risk.

4. Fungal contamination in fish is not only makes offensive odours, sliminess and unpalatable taste which render the fish of inferior quality and unfit for human consumption. But also produces very toxic metabolites called mycotoxins causes mycotoxicosis disease manifested by carcinogenic, mutagenic, teratogenic, immunosuppressive and cytotoxic effects.

Considering all of these risks we have to obtain a high quality safe fish away from any contamination that may cause food poisoning

How can you avoid bad quality contaminated fish??

In order to avoid bad quality contaminated fish, The following measures should be fulfilled.

1. At Local Markets

1. Do not buy the fish handled by workers with wounds and abrasions.
2. Do not buy the fish on dirty boards or stored by crushed dirty ice.
3. Do not buy the fish exposing to the direct sun rays and hot surfaces.
4. The used boxes for fish preservation must be clean, disinfectant and fish are kept in shad.
5. The retail fish must be protected from insects and bit animals.
6.  Check the signs of fresh healthy fish to buy

:In order to identify fish freshness you have to check the following

• The fish should be bright red in color with a moist slippery skin and firmly scales. the pale dull color of fish and dried skin reveal they have been caught from a long time.

• The fish eyes must be cleared and protruded while the sunken eyed indicates that the fish have been caught from a long time.

• The fish smell should not be fishy but like the ocean smell
• When your finger poke the flesh, It should be firmly attached
• After lifting the gill flap up, You should see a bright red firm gills.

2. For consumer

1. Fish that are showing the signs of decomposition must be rejected.
2. You have to inspect the signs of fresh healthy fish before buying them.
3. You have to keep the fish chilled or frozen till preparing and cooking.
4. You have to avoid consumption of raw or under cooked fish (insufficiently heat treated fish) and cook the fish efficiently.