Food, fish and campylobacteriosis

Cortés-Sánchez, Alejandro De Jesús

doi:10.7455/ijfs/9.2.2020.a10

Cited by 2 publications

(3 citation statements)

References 22 publications

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“…The following characteristics of these bacteria determine their capacity to sicken the host: attachment through external membrane proteins, flagellins, and capsules; invasion and toxigenicity through the production of toxins; and the use of flagella for move-ment, which is necessary for colonization of the small intestine and subsequent translocation to the colon of the host (17).…”

Section: Campylobacter Sppmentioning

confidence: 99%

Fish as a source of foodborne bacteria

KOBUSZEWSKA¹,

Wysok²

2023

Medycyna Weterynaryjna

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A significant part of the global population depends on fish for both survival and health. However, as industry and agriculture expand rapidly, more and more natural and artificial aquatic ecosystems become contaminated. It may not only have an impact on the health of fish, but also raise safety concerns regarding the human consumption of fish. Although fish and fish products are well known to have a great nutritional value, it is crucial to be aware of the risk associated with their consumption, as they are among the main sources of foodborne bacteria.

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Section: Campylobacter Sppmentioning

confidence: 99%

Fish as a source of foodborne bacteria

KOBUSZEWSKA¹,

Wysok²

2023

Medycyna Weterynaryjna

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“…Estimations from the World Health Organization (WHO) indicate that 1 in 10 people are affected annually by these diseases through food worldwide, with 420,000 deaths, especially in children [ 12 ]. Thus, FDs are considered a public health challenge worldwide due to their morbidity and mortality, as well as their negative effects on productivity, trade, costs in health services, implementation, and monitoring of food safety [ 7 , 11 , 13 , 14 ].…”

Section: Food-borne Diseasesmentioning

confidence: 99%

“…Estimations from the World Health Organization (WHO) indicate that 1 in 10 people are affected annually by these diseases through food worldwide, with 420,000 deaths, especially in children [12]. us, FDs are considered a public health challenge worldwide due to their morbidity and mortality, as well as their negative effects on productivity, trade, costs in health services, implementation, and monitoring of food safety [7,11,13,14]. e factors that have been related to an increase in the incidence of these diseases are changes in lifestyle, changes in eating habits, socioeconomic level, and aging of the population, among others [14,15].…”

Section: Food-borne Diseasesmentioning

confidence: 99%

Plesiomonas: A Review on Food Safety, Fish-Borne Diseases, and Tilapia

Cortés-Sánchez

Espinosa-Chaurand

Díaz‐Ramírez

et al. 2021

The Scientific World Journal

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Fish and fish products are considered a fundamental part of the human diet due to their high nutritional value. Food-borne diseases are considered a major public health challenge worldwide due to their incidence, associated mortality, and negative economic repercussions. Food safety is the guarantee that foods will not cause harm to the health of those who consume them, and it is a fundamental property of food quality. Food safety can be at risk of being lost at any stage of the food chain if the food is contaminated by pathogenic microorganisms. Many diverse bacteria are present in the environment and as part of the microbiota of food that can be transmitted to humans during the handling and consumption of food. Plesiomonas shigelloides has been mainly associated with outbreaks of gastrointestinal diseases due to the consumption of fish. This bacterium inhabits the environment and aquatic animals and is associated with the microbiota of fish such as tilapia, a fish of importance in fishing, aquaculture, commercialization, and consumption worldwide. The purpose of this document is to provide, through a bibliographic review of databases (Scopus, Web of Science, and Google Scholar, among others), a general informative perspective on food-borne diseases and, in particular, the consumption of fish and tilapia. Diseases derived from contamination by Plesiomonas shigelloides are included, and control and prevention actions and sanitary regulations for fishery products established in several countries around the world are discussed to promote the safety of foods of aquatic origin intended for human consumption and to protect public health.

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Food, fish and campylobacteriosis

Cited by 2 publications

References 22 publications

Fish as a source of foodborne bacteria

Fish as a source of foodborne bacteria

Plesiomonas: A Review on Food Safety, Fish-Borne Diseases, and Tilapia

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