AFRICAN JOURNAL OF HEALTH & ENVIRONMENTAL SCIENCES, ENTREPRENEURSHIP, ENGINEERING & AGRICULTURE

Seafood serves as a significant vector for various bacterial pathogens, posing substantial public health concerns worldwide. Among these, Vibrio species- particularly Vibrio Vulnifus and Vibrio Parahaemolyticus- are prevalent in warm marine environments and are associated with severe illnesses ranging from gastroenteritis to life- threatening septicemia, especially following the consumption of raw or uncooked shellfish. Listeria monocytogenes, notable for its ability to survive at refrigeration temperature, contaminates ready to eat seafood products like shellfish, leading to listeriosis, a disease with high mortality rates among immunocompromised individuals. Salmonella spp. and Escherichia coli often infilterate seafood through fecal contamination in polluted waters, causing gastrointestinal disturbances that can escalate to systemic infections. Clostridium botulism an anaerobic, spore forming bacteria, can produce potent neurotoxins in improperly processed seafood, resulting in botulism a potentially fatal condition. Staphylococus aureus, introduced during handling, can generate heat stable enterotoxins in seafood, leading to seafood poisoning characterised by nausea, vomiting and abdominal cramps.Vibrio parahaemolyticus, infections typically result in symptoms like watery diarrhea, abdominal cramps, nausea, vomiting, and sometimes fever. The bacterium’s virulence is largely attributedto the presence of hemolysin genes, notably tdh and trh. Environmental factors such as rising ocean temperatures and poor sanitation have contributed to the increasing incidence of V.parahaemolyticus outbreaks globally. Preventative strategies, including seafood safety regulations, proper cooking, and public awareness, are essential to reduce health risks associated  with this pathogen.