Hine P M, MacDiarmid S C
National Institute of Water and Atmospheric Research, Kilbimie, Wellington, New Zealand.
Rev Sci Tech. 1997 Apr;16(1):135-45. doi: 10.20506/rst.16.1.1011.
The risks of contamination of finfish products with active pathogens largely depend on the type of product concerned and disposal methods of the importing country. Frozen fish used as bait or to feed high-value species present the greatest risk as vehicles of contamination because they are unprocessed. Freezing preserves viral- and some bacterial-pathogens, thus the use of such fish as bait can introduce those pathogens into natural waters. Conversely, processed fish, particularly fillets, which have been heat-treated or cooked, present the lowest risk. If fish are processed after importation, care must be taken to ensure effective waste disposal, with particular attention to the prevention of scavenging by avian vectors and drainage from landfills into natural waters. Liquid waste should be disinfected and disposed of well away from natural waters.
有活性病原体污染食用鱼产品的风险很大程度上取决于相关产品的类型以及进口国的处理方法。用作诱饵或喂养高价值物种的冷冻鱼作为污染源风险最大，因为它们未经加工。冷冻可保存病毒和一些细菌病原体，因此使用此类鱼作为诱饵会将这些病原体引入天然水域。相反，经过热处理或烹饪的加工鱼，尤其是鱼片，风险最低。如果鱼在进口后进行加工，必须注意确保有效的废物处理，尤其要注意防止鸟类媒介 scavenging 以及垃圾填埋场的排水流入天然水域。液体废物应进行消毒并在远离天然水域的地方妥善处理。 （注：scavenging 这个词在医学专业语境下不太好理解其准确含义，可能是“觅食”之类的意思，但不太确定，原文此处可能表述有误。）
