of food poisoning is derived from these countries. By contrast, there is only scant literature related to food poisoning from fishery products consumed in developing countries, which are located mainly in tropical climates. Reviews of bacteriological hazards associated with fish often separate the food-poisoning organisms into two main groups: those that are indigenous to the aquatic environment from which fish/shellfish are harvested, and those that are present on the fish/shellfish as a result of contamination of the water by human or animal feces. A third group is sometimes considered and is comprised of bacteria introduced to the product during handling and processing (Howgate, 1998).
8. Bacterial Diseases that may affect Fish and/or Humans Like other animals raised for food, fish reared in aquaculture/aquaponic facilities have the potential to be affected by a variety of viral, bacterial, parasitic, and mycotic (fungal) agents, and also may be contaminated by antibiotics, mycotoxins (toxins produced by molds), pesticides, etc.. Several food-borne pathogens (parasites2, bacteria, viruses, dinoflagellates) and toxins are associated with aquatic species (Harper, 2002). Because aquaponics is one component of the broader field of aquaculture, and food safety is always paramount, a look at some examples of the bacterial diseases that fish and humans may share in common seems to be in order. Infectious disease does not happen in isolation. In order for disease to begin, the classical configuration of the interaction of the host, the agent and the environment must come into play. This idea suggests that it is the opportunity for exposure (or lack of) to these various agents and the susceptibility of the host that determine whether these specific infections will occur. The interplay of the
2
It is interesting that the author found a large, coiled unidentified parasite on the surface of some imported frozen red snapper (Lutjanus sp.?) purchased at Save On Foods, Lethbridge)
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