Biological and chemical hazards occurring in fish and fishery products

• Autorzy: Uradzinski J. , Wysok B. , Gomolka-Pawlicka M.
• Języki publikacji: EN

Abstrakty

EN

It is common knowledge that fish are a nutritious component of a human diet, as they constitute a valuable and desired source of protein and polyunsaturated fatty acids. However, they are likely to pose a risk to consumer health. The presence of pathogenic bacteria or their toxins, parasites, biogenic amines and toxins or chemical residues may be a causal agent of foodborne illnesses in humans, sometimes even with fatal effect. Usually, infections are a result of insufficient thermal treatment or consumption of raw fish dishes. There are also risk factors that cannot be eliminated by such treatments as cooking, salting or freezing.

Słowa kluczowe

EN

fish product; food product; fish; biological hazard; chemical hazard; food hygiene; chemical residue; occurrence; parasite; fish parasite; hygiene; biogenic amine; animal product; toxin

• Wydawca: -
• Czasopismo: Polish Journal of Veterinary Sciences
• Rocznik: 2007
• Tom: 10
• Numer: 3
• Opis fizyczny: p.183-188,ref.

Twórcy

autor

Uradzinski J.

• University of Warmia and Mazury in Olsztyn, Oczapowskiego 14, 10-718 Olsztyn, Poland

autor

Wysok B.

autor

Gomolka-Pawlicka M.

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