Abstract
Fish and products are considered a food of nutritional quality that constituents a part of the human diet, produced and commercialized worldwide. Tilapia is one of the main fish for aquaculture production destined for human consumption in different presentations: refrigerated, frozen, fillet, cured, canned, among others. Fish, in addition to being a highly nutritious food, is also sensitive to deterioration and contamination along the food chain, being able to be contaminated mainly by microorganisms that are casual agents of consumer illnesses. Clostridium botulinum and spores can contaminate foods such as fish and products whose germination, growth and generation of botulinum toxin puts the health of consumers at high risk of acquiring botulism disease, which is of importance in public health due to its incidence and high fatality rate. This review describes in a general way the aspects related to fish and tilapia, foodborne diseases such as botulism, the causal agent, in addition to sanitary regulation, control and prevention of contamination of food products to protect food safety, and consumer’s health.
Highlights
The search for a nutritious, healthy, and balanced diet requires a wide variety of foods
Other species of freshwater fish originating in Africa that belong to the Cichlidae family are under the name “Tilapia” and are classified into three genera according to parental care patterns in: Oreochromis, Tilapia and Sarotherodon (Baltazar, 2007; Jacome et al, 2019)
The Mexican regulation NOM-242-SSA1-2009 establishes the method for detect C. botulinum in fish samples and products based on culture using selective and differential media Clostridium botulinum Isolation agar (CBI), Meat Medium Cooked (CMM), Tryptone Peptone Glucose Yeast Extract Broth (TPGYEB), Tryptone Peptone Glucose Yeast Trypsin extract broth (TPGYT), calf liver agar, egg yolk agar, Eklund sporulation agar, anaerobic conditions, and demonstration of the toxin in mouse bioassay
Summary
The search for a nutritious, healthy, and balanced diet requires a wide variety of foods. The purpose of this document is to provide academics, the food industry and the general public a review with a generalized perspective of information obtained in different databases (Scielo, Scopus, Redalyc among other) on topics such as: foodborne diseases with a focus on botulism, characteristics of the causal agent, food susceptible to contamination and related to disease, especially fish and products. It includes actions for the prevention mas.ccsenet.org. All of the above in order to spread knowledge, raise awareness and guarantee safety in food production and public health
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