Contamination, Spoilage and Safety of Fisheries and Aquaculture Products By Pseudomonas spp
- 1 Consejo Nacional de Humanidades, Ciencias y Tecnologías (CONAHCYT), Ciudad de México, Mexico
- 2 Department of Food Sciences, Universidad Autónoma Metropolitana, Lerma de Villada, Mexico
- 3 Tecnológico Nacional de México Campus Las Choapas, Las Choapas, Mexico
- 4 Department of Biochemical Engineering, College of Biomedical Sciences, Instituto Politécnico Nacional, Ciudad de México, Mexico
- 5 Faculty of Agricultural Sciences, Universidad Autónoma del Estado de México, Campus Universitario "El Cerrillo", Toluca, Mexico
- 6 Biotechnological Processes Lab, Universidad Politécnica de Tlaxcala, Tepeyanco, Tlaxcala, Mexico
Food safety is the guarantee that it will not cause harm to the health of those who consume it and is considered an important element of its quality. Fish is a nutritious and basic food in the human diet, and its supply occurs through fishing and aquaculture activities. Fish is susceptible to contamination and microbiological spoilage through the food chain, leading to the detriment of its quality and diseases due to consumption, the latter being considered an important public health problem worldwide. The microbial diversity in nature is extensive, bacteria of the genus Pseudomonas spp. are located in water, soil, or as part of the microbiota of foods such as fish, where different species, including P. aeruginosa, are of interest in human health, animal health, and food industry due to its relationship with food spoilage and safety. In this context, through a bibliographic search in various databases such as Scopus, Web of Science, Google Academic, Scielo among others. The focus of this document is to give a general informative outline profile about food diseases, particularly fish, incorporating aspects related to biological agents such as Pseudomonas spp. and its relationship with the contamination and spoilage of these foods of aquatic origin, effects in human and animal health; in addition to pointing out actions to control and prevent the spoilage and health of fishery and aquaculture products in order to promote the quality and safety of food intended for human consumption and protect public health.
Copyright: © 2023 Alejandro De Jesús Cortés-Sánchez, Mayra Diaz-Ramírez, Adolfo Armando Rayas-Amor, María De la Luz Sánchez-Mundo, María De la Paz Salgado-Cruz, Adriana Villanueva-Carvajal and Raquel Garcia-Barrientos. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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- Foodborne Diseases
- Fish Safety
- Fish Spoilage