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MANAGEMENT STRATEGIES FOR MINIMISING THE INCIDENCE OF PATHOGENIC BACTERIA IN SEAFOODS AT KOLKATA FISH MARKET

S.Sahu, A.K.Jana, S.Nath, K.C.Dora, S.Chowdhury

Food poisoning is a common phenomenon oftenly seen in the media. This is caused by a variety of pathogenic bacteria, viruses, or parasites that contaminate food rather than chemical or natural toxins. Bacterial pathogens associated with seafood can be categorized into three general groups: bacteria that are normal components of the marine or estuarine environment, enteric bacteria present due to faecal contamination, and bacteria introduced during processing. Good hygiene practices before, during, and after food preparation can reduce the chances of contracting an illness.The present study is aimed to examine the prevalence of spoilage and pathogenic micro-organisms such as E coli, V cholera, V parahaemolyticus and Salmonella in fin and shell fishes collected from retail markets in Kolkata.Study revealed that, fresh water fish are hygienically sound, less contaminated, and safe, having less health hazard after consumption. Marine fish suffer from cross contamination because of their natural habitat and unhygienic handling practices. To avoid this, rather to minimise the contamination level, good sanitation and hygiene is required to be maintained, use of fresh uncontaminated chilled water and icing is to be practiced by fish handlers.