World Health Organization ; World Health Organization Offeset Publication No. 31: Guide to Shellfish Hygiene

By P. C. Wood

Book Id: WPLBN0000122646
Format Type: PDF eBook
File Size: 2.7 MB
Reproduction Date: 2005

Title:	World Health Organization ; World Health Organization Offeset Publication No. 31: Guide to Shellfish Hygiene
Author:	P. C. Wood
Volume:
Language:	English
Subject:	Health., Public health, Wellness programs
Collections:	Medical Library Collection, World Health Collection
Historic Publication Date:
Publisher:	World Health Organization


Citation APA MLA Chicago Wood, P. C. (n.d.). World Health Organization ; World Health Organization Offeset Publication No. 31. Retrieved from http://gutenberg.cc/

Description
Medical Reference Publication

Excerpt
1. INTRODUCTION There i s extensive evidence of the spread of diseases t o man following the consumption of polluted s h e l l f i s h . Although a wide range of diseases has been described, the main diseases are typhoid and paratyphoid fever, salmonellosis, Vibrio arahaemolyticus infection, v i r a l h e p a t i t i s type A (infectious E e p a t i t i s ) , p a r a l y t i c s h e l l f i s h poisoning, and cholera.1 The reasons for the association between disease and consumption of s h e l l f i s h a r e to be found i n several aspects of t h e i r production and of the marine environment t o which they are subjected. Thus, some s h e l l f i s h are derived from coastal waters, which are often polluted by sewage and other wastes. Furthermore, s h e l l f i s h are frequently eaten raw or only l i g h t l y cooked or preserved, and often provide a good medium f o r the p r o l i f e r a t i o n of some pathogens and microoorganisms that cause spoilage. The consumption of s h e l l f i s h taken from polluted a r e a s or following incorrect storage or treatment has therefore resulted i n the occurrence of disease on a s c a l e t h a t is possibly larger than would be expected from the t o t a l amounts of s h e l l f i s h consumed.

Table of Contents
CONTENTS Page 1. Introduction . . . . . . . . . . . . . . . . . . . . . 5 2 . A brief description of the s h e l l f i s h industry . . . . . 8 2.1 Types of s h e l l f i s h exploited commercially . . . . 8 2.2 Biology of commercial species . . . . . . . . . . 11 2.3 Molluscan f i s h e r i e s . . . . . . . . . . . . . . . 11 2.4 Crustacean f i s h e r i e s . . . . . . . . . . . . . . 20 3 . Diseases transmitted by s h e l l f i s h . . . . . . . . . . . 21 3.1 Bacterial infections and intoxications . . . . . 21 3.2 V i r a l i n f e c t i o n s . . . . . . . . . . . . . . . . 25 3.3 Intoxication from biotoxins i n s h e l l f i s h . . . . 26 3.4 P a r a s i t i c infections . . . . . . . . . . . . . . 27 3.5 Chemicalintoxications . . . . . . . . . . . . . 28 3.6 Allergy . . . . . . . . . . . . . . . . . . . . . 28 3.7 Occupational diseases . . . . . . . . . . . . . . 28 3.8 Other diseases a s s o c i a t e d w i t h t h e consumption of s h e l l f i s h . . . . . . . . . . . . . . . . . . 29 4 . Marine environmental f a c t o r s a f f e c t i n g the sanitary quality of molluscan s h e l l f i s h . . . . . . . . . . . . 29 4.1 Physical factors . . . . . . . . . . . . . . . . 29 4.2 Biological factors . . . . . . . . . . . . . . . 32 4.3 Importance of marine environmental factors i n the surveillance of shellfish-growing areas . . . 36