Microbial contaminants
Seafood-borne diseases of microbiological origin are mainly caused by viable organisms and/or ingestion of toxins formed in the food prior to consumption.
Microbial and biochemical reactions cause public health risk and arise from specific activities along the
harvesting, production and processing supply chain.
A study conducted by (Sudheesh, Al-Ghabshi, Al-Aboudi, Al-Gharabi, & Al-Khadhuri, 2013) on the hygiene status of Omani seafood retail outlets selling local seafood products revealed the presence of heavy contamination of the food contact surfaces and fish handlers
with indicator organisms and pathogenic bacteria and called for
improved hygiene controls.