| Sažetak | U radu su prikazani podaci o kvaliteti ribe, te biološki i kemijski rizici koji ugrožavaju zdravlje ljudi posebno nakon konzumacije riba, rakova, školjkaša i njihovih proizvoda, sirovih, mariniranih ili nedovoljno toplinski obradenih. Virusi, bakterije i njihovi toksini kao rizicni cimbenici koji predstavljaju faktor onecišcenja proizvoda ribe i školjkaša imaju negativan utjecaj u prehrambenom lancu ljudi i predstavljaju zoonotski potencijal te uzrokuju bolesti koje se prenose konzumiranjem morskih proizvoda. Kao važnije uzrocnike možemo istaknuti Norovirus i Hepatitis A, a od enterobakterija koje su su glavni pokretaci gastroenteritisa (Escherichia, Salmonella, Klebsiella, Edwardsiella, Yersinia, Proteus, Aerobacter, Citrobacter, Serratia, Providencia, Shigella). Paraziti, uzrocnici zoonoza su Opisthorchis felineus, Heterophyes heterophyes, Metagonimus yokogawai, Diphylobothrium latum, Anisakis spp.. Biotoksini koji uzrokuju intoksikaciju u ljudi povezani su s konzumacijom školjkaša i to DSP (Diarrhetic Shellfish Poisoning; Dijareticko trovanje školjkašima), PSP (Paralytic Shellfish Poisoning; Paraliticko travnje školjkašima), NSP (Neurotoxic Shellfish Poisoning; Neurotoksicno trovanje školjkašima), ASP (Amnestic Shellfish Poisoning; Amnezijsko trovanje školjkašima), AZP (Azaspiracid Poisoning; Azaspiracidno trovanje školjkašima), VSP (Venerupin Shellfish Poisoning; Venerupinsko trovanje školjkašima). Zbog zaštite zdravlja potrošaca normativnim propisima su navedene maksimalno dopuštene koncentracije metala u namirnicama. Kao najbitnije za istaknuti navodimo arsen, živu, kadmij i olovo koji pokazuju prisutnost u morskoj sredini potjecanjem od antropogenih izvora kao što su industrijski otpad te poljoprivredni otpad. |
| Sažetak (engleski) | The paper presents data on the quality of the fish, and biological and chemical risks that threaten people's health especially after eating fish, crabs, shellfish and their products, pickled or insufficiently heat-treated products. Viruses, bacteria and toxins as risk factors represent factor contamination of fish and shellfish products have a negative impact on the food chain and people representing zoonotic potential and cause diseases that are transmitted by eating seafood. As we can highlight important causes of norovirus and hepatitis A, and of enterobacteria, which are the main drivers of gastroenteritis (Escherichia, Salmonella, Klebsiella, Edwardsiella, Yersinia, Proteus, Aerobacter, Citrobacter, Serratia, Providencia, Shigella). Parasites that cause zoonoses are Opisthorchis felineus, Heterophyes Heterophyes, Metagonimus yokogawai, Diphylobothrium latum, Anisakis spp.. Biotoxins that cause human intoxication are connected with shellfish consumation and present simpotoms such as DSP (Diarrhetic shellfish poisoning), PSP (Paralytic shellfish Poisoning), NSP (Neurotoxic shellfish poisoning), ASP (Amnestic shellfish poisoning), AZP (Azaspiracid poisoning), VSP (Venerupin shellfish poisoning).
To protect the health of consumers normative regulations specified maximum permissible concentrations of metals in foods. Most important thing for emphsize is arsenic, mercury, cadmium and lead, which show the presence in the marine environment which comes from anthropogenic sources such as industrial waste and agricultural waste. |
