reference : Epidemiology of seafood-associated infections in the United States

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Bibliographic fields
reftype Journal Article
Abstract Seafood is part of a healthful diet, but seafood consumption is not risk-free. Seafood is responsible for an important proportion of food-borne illnesses and outbreaks in the United States. Seafood-associated infections are caused by a variety of bacteria, viruses, and parasites; this diverse group of pathogens results in a wide variety of clinical syndromes, each with its own epidemiology. Some seafood commodities are inherently more risky than others, owing to many factors, including the nature of the environment from which they come, their mode of feeding, the season during which they are harvested, and how they are prepared and served. Prevention of seafood-associated infections requires an understanding not only of the etiologic agents and seafood commodities associated with illness but also of the mechanisms of contamination that are amenable to control. Defining these problem areas, which relies on surveillance of seafood-associated infections through outbreak and case reporting, can lead to targeted research and help to guide control efforts. Coordinated efforts are necessary to further reduce the risk of seafood-associated illnesses. Continued surveillance will be important to assess the effectiveness of current and future prevention strategies.
Author Iwamoto, M.; Ayers, T.; Mahon, B. E.; Swerdlow, D. L.
DOI 10.1128/Cmr.00059-09
Date Apr
ISSN 1098-6618
Issue 2
Journal Clinical Microbiology Reviews
Keywords vibrio-vulnificus infections; raw oysters; fish consumption; parahaemolyticus infections; multistate outbreak; norwalk virus; gulf-coast; salmonella; shellfish; gastroenteritis
Language English
Notes 580AH; Times Cited:7; Cited References Count:68
Pages 399-411
Title Epidemiology of seafood-associated infections in the United States
Volume 23
Year 2010
Bibliographic identifiers
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