Fish, shellfish, and human health
1977
Brown, Larry D. | Dorn, C.Richard
Foodborne bacterial and parasitic infections, intoxications and other miscellaneous illnesses associated with fish and shellfish are described in detail. Prevention of fish and shellfish associated illnesses of man is possible by: (a) using only fish and shellfish from unpolluted waters; (b) use of proper refrigeration facilities; (c) practicing strict sanitation in processing plants and storage facilities; (d) assuring foodhandlers are free of disease; (e) cooking thoroughly all fish and shellfish before eating; and (f) not handling aquatic foods when one has wounds or abrasions.
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