Transmission of zoonotic infections (bacteria, parasites, viruses, and fungi) from aquaculture to humans and molecular methods for organism identification

This review investigates the different zoonotic infections transmitted from fish to humans, focusing on microorganisms such as bacteria, parasites, viruses, and fungi. The study aims to elucidate the pathways through which these infections occur, the severity of the diseases in humans, and the clinical manifestations in fish and humans. The primary transmission methods include ingesting undercooked fish, contact with contaminated water, and exposure through open wounds. Notably, zoonotic bacteria, such as Vibrio, Mycobacterium, Streptococcus, and Aeromonas, present significant health risks and economic impacts on aquaculture. Parasitic infections, such as those caused by Anisakis and liver flukes, often result from consuming raw or undercooked fish, leading to gastrointestinal and systemic diseases. Viral pathogens like noroviruses and hepatitis A virus are primarily transmitted via contaminated seafood. Though less common, fungal infections can occur through direct contact with infected fish or the environment. This review emphasizes the importance of molecular diagnostic techniques for detecting zoonotic agents and highlights preventive measures to mitigate the risks. Effective management strategies include educating those in fish handling, ensuring proper cooking and handling practices, and implementing robust monitoring and quality control systems within aquaculture settings.