Occurrence and Identification of Pathogenic Contaminants in Common Seafood Available in a Chinese Traditional Market in Qingdao, Shandong Province.

The investigation of the causative agents for foodborne diseases and subsequent development of preventive steps to control the outbreak and related economic loss is the basic goal and priority of a rational food safety program. The entero-pathogenic spp., which are Gram negative bacteria inhabiting estuarine ecosystems, are the major cause of foodborne illness associated with the consumption of raw or undercooked contaminated seafood or shellfish.