Abstract
Currently food safety must be a mandatory condition in food available for human and animal consumption. Food safety is considered the characteristic that these will not cause harm to the health of consumers. Foodborne diseases are considered a serious public health problem throughout the world due to their incidence, mortality and negative repercussions on the economic and productive sectors. Among the most frequent cases and outbreaks of foodborne illness is food poisoning resulting from the consumption of foods such as fish and products contaminated by Staphylococcus aureus and toxins. Staphylococcus aureus contamination of food can occur at any stage of the food chain, from primary production, processing, distribution, marketing, even manipulation by the final consumer; this mainly due to the absence or inadequate hygiene conditions and practices, establishing that this pathogen has the human being as its main reservoir and source of contamination. Therefore, the purpose of this manuscript is to provide general information through the search and analysis of information in different academic and scientific databases on foodborne diseases, causal agents of these diseases, especially Staphylococcus aureus, related foods in its transmission such as fish and tilapia, sources and conditions of contamination, as well as prevention and control actions in the different phases of the food chain in favor of food safety and public health.
Highlights
The safety of a food is the guarantee that it will not cause harm or disease to the person who consumes it (De la Fuente Salcido and Corona, 2010; González-Muñoz and Palomino-Camargo, 2012; Jorquera et al, 2015)
Molecular methods based on the Polymerase Chain Reaction (PCR) in its different variants using the respective target genes encoding mainly enterotoxins (SE) have been developed
It is very susceptible to spoilage and contamination throughout the food chain
Summary
The safety of a food is the guarantee that it will not cause harm or disease to the person who consumes it (De la Fuente Salcido and Corona, 2010; González-Muñoz and Palomino-Camargo, 2012; Jorquera et al, 2015). According to estimates from the World Health Organization (WHO), one in 10 people worldwide falls ill and 420,000 die a year, especially children (WHO, 2020b) It has been established that among the factors that have contributed to the increase in the incidence of foodborne diseases are globalization in the food supply, changes in food production systems (minimal processing), emergence of antimicrobial resistant pathogens, along with the acquisition of virulence factors, climate change, demographic changes, changes in the lifestyle and eating habits of society such as the consumption of packaged foods, meals outside the home, the sale of prepared meals and fast foods (Olea et al, 2012; Jorquera et al, 2015; Torrens et al, 2015; VázquezSánchez et al, 2018)
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