Abstract:
Fish is a vital protein source for billions worldwide, rich in essential fatty acids like omega-3s. Despite its nutritional benefits, it can harbor harmful bacteria, posing health risks if not handled or cooked properly. These bacteria can be native or non-native to fish. Research shows that the microbial communities in fish guts are influenced more by their environment than their species or diet. However, some studies suggest that the fish's species or diet can also impact these communities. Concern is growing about antibiotic-resistant microbes in aquatic environments, which can spread
to humans and animals, leading to treatment challenges
and higher health risks.
Description:
A Policy brief submitted to the West African Science Service Center on Climate Change and Adapted Land Use and Universidade Técnica do Atlântico, Cabo Verde in partial fulfillment of the requirements for the Master of Science Degree in Climate Change and Marine Science
