Abstract
Foodborne diseases are considered a relevant issue in health around the world due to their incidence, mortality and negative effects on the economic and productive sector. Fish is considered a food of high nutritional quality, being of global production, distribution and commercialization mainly for human consumption. Among the fish worldwide obtained from capture fisheries and mainly aquaculture for human consumption is Tilapia, due to the adaptability of this fish under cultivation conditions in addition to the fact that its meat is of quality and accessible economic value. Fish due to its composition, is highly susceptible to deterioration and contamination by different hazards throughout the food chain, putting the safety of products and public health at risk. Shigellosis is among the diseases that may be contracted from the consumption of food contaminated by bacteria of the genus Shigella spp.; food contamination is mainly related to inadequate or non-hygienic conditions and practices in the production, processing and handling of food. Therefore, the purpose of this review is to provide a general perspective of foodborne diseases, especially shigellosis, causal agents, conditioning factors, related foods such as fish, as well as control and preventive actions in order to protect the food safety and public health. Key words: Food pathogens, food safety, food microbiology, enterobacteria, fisheries, aquaculture.
Highlights
The human being, through food, must consume adequate amounts of essential nutrients for the proper growth and development of his physical and intellectual capacities (Izquierdo et al, 2004)
The purpose of this review is to provide a general perspective of foodborne diseases, especially Shigellosis, its causal agents, conditioning factors, foods related to its transmission such as fish and tilapia, control and prevention actions in order to protect food safety and public health
To try to avoid the drawbacks of traditional microbiological analysis methods, alternative methods have been developed for the detection of food pathogens based on the Polymerase Chain Reaction (PCR) and its multiple variants; which includes the detection of different targets of genetic material that include housekeeping genes, genes that encode virulence factors, as well as the Whole Genome Sequencing (WGS) by Single Nucleotide Polymorphism (SNP) of the whole genome, markers and k-mers
Summary
Alejandro De Jesús Cortés-Sánchez1*, Luis Daniel Espinosa-Chaurand, Raquel Garcia-Barrientos and Alejandra Lorena San Martin-Azocar. Fish is considered a food of high nutritional quality, being of global production, distribution and commercialization mainly for human consumption. Shigellosis is among the diseases that may be contracted from the consumption of food contaminated by bacteria of the genus Shigella spp.; food contamination is mainly related to inadequate or non-hygienic conditions and practices in the production, processing and handling of food. The purpose of this review is to provide a general perspective of foodborne diseases, especially shigellosis, causal agents, conditioning factors, related foods such as fish, as well as control and preventive actions in order to protect the food safety and public health
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