author(s)
Syed Akram Hussain, Kamal Hashan Bulbul, Arjumand Bashir, Isfaqul Hussain, Islam Uddin Sheikh, Dilruba Hasin and Afzal Hoque Akand

abstract
The fish borne icthyozoonoses in human being occurs due to consumption of raw or undercooked fish and fish products. Some parasites, bacteria and virus found in fish may infect human beings as non-traditional hosts. Moreover, people consume a large number of marine organisms that produce toxic substances which causes illness and even death in man. A numbers of clinical signs and symptoms like gastroenteritis, diarrhoea, abdominal pain, fever, nausea and vomiting, weight loss, fatigue, pneumonia etc. are arisen in man due to fish borne icthyozoonoses. The prevention principles of fish borne icthyozoonoses includes avoidance of consumption of raw or undercooked fish and fish products, adopting good hygiene practices among fish producers, conducting awareness programme among public about the prevalence of the fish borne diseases reduce the risk of infections, adopting precautionary measures as wearing gloves when handling fish, thoroughly cleaning all cuts and injuries caused by marine with antiseptics and keeping them dry. In this review, prominence parasitic, bacterial, viral icthyozoonoses along with harmful effects of toxin present in fish and shellfish has been discused.