Aeromonas hydrophila: Aeromonads are ubiquitous in most aquatic environments, and there is significant evidence to indicate that at least some strains can cause food-borne illness [29]. A. hydrophila has been implicated in food-borne illness due to oyster consumption in the United States and the United Kingdom [29], but there is no epidemiological or other data suggesting a significant likelihood of adverse effects occurring due to pathogenic strains in Australia.
E. coli, S. aureus, Salmonella, Campylobacter, Shigella and Yersinia species: Pathogenic strains of these bacteria may be present in oysters due to pollution of growing waters or post-harvest contamination. Results from the testing of imported foods (Appendix 1) demonstrate limited contamination of imported molluscan shellfish by these hazards. However, contamination of locally produced bivalves is also considered plausible, and under the provisions of the ASQAP, harvest waters and shellfish meat are tested for faecal or total coliforms, and harvesting bans or a requirement for relaying or depuration are placed on the harvesting area when counts of these indicator organisms exceed specified levels [30]. The combination of ASQAP and adherence to Good Hygienic Practice by shellfish processors and food handlers will tend to reduce the likelihood of adverse health effects from these enteric pathogens.
