SeaFoodPoisining

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Manners of prevention

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The primary education prevention of the disease, the goal of the public health, reduced the incidence of the disease by preventing the human infection (11-13, 22). Seek secondary and tertiary sector of prevention to reduce, respectively, the duration of and the complications of the disease. Of the three approaches, the primary education prevention is almost always most effective, from the points of view of economic and public health, although it can always not be possible. The primary prevention of the seafood poisoning has two hearths: the environment in which the seafood develops and is treated, and populates it which prepares and eats seafood.

AmbiantAprès that a great demonstration of typhoid fever was traced with soiled molluscs and shellfish, in 1925 the public health service of the United States established the programme of a state to another of hygiene of molluscs and shellfish (ISSP) to make sure that the soiled molluscs and shellfish do not reach the market with the detail (17, 45). The recommendations to prevent the contamination of molluscs and shellfish included the ordering of sewages, limiting harvests of molluscs and shellfish to the sectors with clean water based on accounts of the fecal coliformes, and labelling all the boxes of molluscs and shellfish to indicate the place and the date of harvest. Since the accounts of the fecal coliformes are not sensitive to the presence of much of species of vibrio and of Norwalk-like viruses, this led to a passage starting from the bacterial demonstrations water-partners with the demonstrations implying the pathogenic microbes and the bacteria viral water-derivatives of environmental origin (101-103). More recently, following a demonstration 1998 of Texas of vibrio parahaemolyticus, the ISSP adopted the new standards which claim the taking away of the meat of molluscs and shellfish in producing areas related to the diseases caused by vibrio parahaemolyticus.

The recent passage of the national initiative of safety of food is a significant primary interposition of prevention which includes the following initiatives of seafood safety (104): $ required seafood determining of the pathogenic microbes and toxins as soon as it leaves the hands of the fisherman; $ increased the resources of personnel, epidemiologic, and of laboratory devoted to the programs of monitoring; the execution of $ of an analysis of risk and a critical point of order (HACCP) approach with the treatment seafood. The rules of HACCP require food industries to conceive and apply the preventive measures which identify points where the contamination is likely to occur and to put pursuant to the orders to prevent it.