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What foodborne pathogens and natural toxins are associated with seafood?

The following foodborne pathogens and natural toxins have some connection with seafood and seafood safety:

Bacterial pathogens associated with raw and processed seafood:
Salmonella spp .
Clostridium botulinum
Listeria monocytogenes
Vibrio cholerae O1
Vibrio cholerae non-O1
Vibrio parahaemolyticus and other vibratos
Vibrio vulnificus

Parasites that are sometimes found in raw seafood:
Anisakis spp . and related worms
Diphyllobothrium spp .
Nanophyetus spp .
Eustrongylides spp .
Acanthamoeba and other free-living amoebae
Ascaris lumbricoides and Trichuris trichiura

Viruses that sometimes contaminate raw seafood:
Hepatitis A virus
Hepatitis E virus
Norwalk virus group
Other viral agents

Natural toxins that are sometimes found in seafood:
Ciguatera poisoning
Shellfish toxins (PSP, DSP, NSP, ASP)
Tetrodotoxin (Pufferfish)

This does not, however, indicate that seafood is never safe to eat. Most of the above are very rare in Europe and/or are killed by freezing and cooking/frying the seafood.

Based on :




European Masters Degree in Food Studies - an Educational Journey

Master in Food Safety Law is an initiative of Wageningen University, The Netherlands