Zoonotic diseases of fish and their prevention and control
Mina Ziarati, Mohammad Jalil Zorriehzahra, Fatemeh Hassantabar, Zibandeh Mehrabi, Manish Dhawan, Khan Sharun, Talha Bin Emran, Kuldeep Dhama, Wanpen Chaicumpa, Shokoofeh Shamsi
Abstract
spp. are also considered fish-derived zoonotic pathogens. Two groups of fish-associated fungi causing basidiobolomycosis and sporotrichosis also pose a zoonotic risk for humans. The majority of the fish-derived zoonotic diseases are transmitted to humans mainly via the consumption of improperly cooked or raw fish or fish products. Therefore, the incidence of zoonotic diseases can be reduced by properly processing fish and fish products, e.g. by thermal (heat/freezing) treatment. The prevalence of zoonotic agents in fishes varies seasonally and should be regularly monitored to evaluate the prevalence of pathogens in both wild and cultured fish populations. This review focuses on the fish zoonotic agents/diseases and their control and prevention.