BACTERIA ASSOCIATED WITH RAW AND COOKED FISH

There are many different types of bacteria that can be associated with raw and cooked fish. Some of the most common ones include:

1. Vibrio parahaemolyticus: This is a bacteria that is commonly found in seawater and can be present in raw or undercooked seafood, particularly in warm water areas.
2. Salmonella: This is a bacteria that can be found in raw or undercooked fish and seafood, particularly in freshwater fish.
3. Listeria monocytogenes: This is a bacteria that can be found in raw or cooked fish and seafood, particularly in smoked or cured fish.
4. Clostridium botulinum: This is a bacteria that can be found in improperly canned or preserved fish and seafood.
5. Staphylococcus aureus: This is a bacteria that can be present in raw or cooked fish and seafood, particularly in fish that has been stored at room temperature for too long.

It’s important to handle and cook fish properly to minimize the risk of foodborne illness caused by these bacteria. This includes storing fish at the proper temperature, cooking it to the correct internal temperature, and avoiding cross-contamination with other foods.