Enteric Diseases Epidemiology Branch, CDC, 1600 Clifton Road NE, Mailstop D-63, Atlanta, GA 30333, USA.
Clin Microbiol Rev. 2010 Apr;23(2):399-411. doi: 10.1128/CMR.00059-09.
Seafood is part of a healthful diet, but seafood consumption is not risk-free. Seafood is responsible for an important proportion of food-borne illnesses and outbreaks in the United States. Seafood-associated infections are caused by a variety of bacteria, viruses, and parasites; this diverse group of pathogens results in a wide variety of clinical syndromes, each with its own epidemiology. Some seafood commodities are inherently more risky than others, owing to many factors, including the nature of the environment from which they come, their mode of feeding, the season during which they are harvested, and how they are prepared and served. Prevention of seafood-associated infections requires an understanding not only of the etiologic agents and seafood commodities associated with illness but also of the mechanisms of contamination that are amenable to control. Defining these problem areas, which relies on surveillance of seafood-associated infections through outbreak and case reporting, can lead to targeted research and help to guide control efforts. Coordinated efforts are necessary to further reduce the risk of seafood-associated illnesses. Continued surveillance will be important to assess the effectiveness of current and future prevention strategies.
海鲜是健康饮食的一部分，但食用海鲜并非没有风险。在美国，海鲜是导致食源性疾病和疫情的重要因素之一。与海鲜相关的感染是由多种细菌、病毒和寄生虫引起的；这组多样化的病原体导致了各种各样的临床综合征，每种综合征都有其自身的流行病学特征。由于许多因素，包括其来源环境的性质、它们的喂养方式、收获季节以及它们的准备和供应方式，一些海鲜商品比其他商品更具风险。预防与海鲜相关的感染不仅需要了解与疾病相关的病原体和海鲜商品，还需要了解可控制的污染机制。通过疫情和病例报告对与海鲜相关的感染进行监测，确定这些问题区域，可以为有针对性的研究提供依据，并有助于指导控制工作。需要协调努力以进一步降低与海鲜相关的疾病风险。持续监测对于评估当前和未来预防策略的效果非常重要。
