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General outbreaks of infectious intestinal disease associated with fish and shellfish, England and Wales, 1992-1999.
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2001
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Food ContaminationDisease OutbreakInfectious DiseaseInfectious Disease ControlMicrobial HazardInfectious Disease EcologyFood ContaminantsAquacultureFood ControlFood MicrobiologyFoodborne General OutbreaksInfection ControlPublic HealthParasitologyInfectious Disease EpidemiologyFoodborne PathogensViral PathogensFoodborne HazardEpidemiologyFood SafetyMicrobial ContaminationInfectious Intestinal DiseaseZoonotic DiseaseFoodborne IllnessGeneral OutbreaksDisease TransmissionMicrobiologyMedicine
Between 1992 and 1999 1425 foodborne general outbreaks of Infectious Intestinal Disease (IID) were reported to the PHLS Communicable Disease Surveillance Centre. Of these, 148 (10%) were associated with the consumption of fish and shellfish. Three main aetiologies were identified. Outbreaks associated with fish (47%) occurred more frequently in the summer months, and were linked with Scombrotoxic fish poisoning caused by the consumption of tuna that was improperly stored. Outbreaks associated with molluscs (36%) were associated with the consumption of oysters contaminated with viral pathogens, particularly in February. Outbreaks associated with the consumption of crustaceans (11%) often involved eating prawns that contained either salmonellas or viral pathogens. The maintenance of microbial quality from prior to capture/harvesting until the moment of consumption, based on a Hazard Analysis and Critical Control Point style approach, is essential if gastrointestinal illness associated with such produce is to be avoided.