A. hydrophila: There are no epidemiological or concentration data suggesting a significant likelihood of adverse health effects from exposure to pathogenic strains of A. hydrophila in Australia. Levels in cephalopods at point of consumption are likely to be significantly reduced by cooking.
E. coli, Salmonella, Campylobacter, Shigella and Yersinia species: Pathogenic strains of these bacteria may be present in cephalopods due to post-harvest contamination, but are unlikely to be introduced through pollution of the marine environment from which cephalopods are harvested. There are no epidemiological or concentration data suggesting a significant likelihood of adverse effects from pathogenic bacteria in cephalopods. Levels in cephalopods at point of consumption are likely to be significantly reduced by cooking.
