this is a summary of wad i have found and most importantly we can add it in template 4...short and concise
THIS MICROBES ARE RELATED TO PRAWNS THE FIRST FEW CAN BE RELATED TO POULTRY
Yersinia enterocolitica Infection- Growth range is 0 0C to 60 0C. Psychrotrophic. Commonly found in seafood, poultry and meat.
Symptoms: Diarrhoea, fever.
Vibro parahaemolyticus Infection- Commonly found in seafood.
Symptoms: Abdominal pain, fever, headache.
Vibrio Vulnificus- associated with seafood and the marine environments and animals, common in raw or undercook seafood
Symptoms and effects: organism is highly invasive and causes primary septicaemia, can cause gastroenteridis, adverse effects- death due to enhance effect from hepatitis or chronic cirrhosis
Yersinia enterocolitica Infection- Growth range is 0 0C to 60 0C. Commonly found in seafood.
Symptoms: Diarrhoea, fever.
Norwalk Virus - major source from shellfish because they concentrate virus from contaminated water
Symptoms: stomach pain, diarrhea, and vomiting
Sara Mortimore and Carol Wallace.1998.HACCP A PRACTICAL APPROACH. Aspen Publishing
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