A Review on Food Safety: The Case of Citrobacter sp., Fish and Fish Products

Abstract

Fish is considered a highly nutritious food that constitutes the human diet, produced through fishing and aquaculture activities, to be marketed and consumed around the world in different presentations and culinary preparations. Fish is also very susceptible to spoilage and contamination by microorganisms throughout the food chain, which may be part of the usual microbiota or incorporated into food derived from inadequate hygiene practices in the food industry. Fish has been associated worldwide with disease outbreaks derived from consumption, where various bacteria and/or metabolites (biogenic amines) are some of the main casual agents. Citrobacter sp. is considered a pathogen in fish, as well as in humans, derived from the consumption of contaminated food, generating infections or histamine poisoning as it is part of the generating microbiota. Therefore, the objective of this document is to provide information on Citrobacter sp. through a general perspective on animal health and the safety of fish and fish products. Diseases derived from Citrobacter sp. contamination are included, as well as control, prevention, and sanitary legislation actions to promote animal health and the safety of foods of aquatic origin and the protection of public health.