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Simple Summary
Fish is a food produced and marketed worldwide. It is considered an essential component of the human diet due to its nutritional properties. On the other hand, fish is also a food highly susceptible to contamination by various microorganisms throughout the food chain, leading to its spoilage (reduction of its shelf life) and risk to human health due to its consumption. Among the microorganisms that contaminate fish are bacteria of the Klebsiella genus. These bacteria are of important health interest due to the infections they cause at community and hospital levels, in addition to presenting resistance to various antimicrobials, making their treatment difficult, thus causing a negative impact on public health. This document focuses on presenting a bibliographic review focused on generally describing the Klebsiella genus, its relationship with human health, the health of aquatic animals, and the safety of fish and products, also indicating the procedures for its identification in the laboratory, the control and prevention measures for foodborne diseases caused by this pathogen in fish and products in order to safeguard public health.
Details
Food contamination & poisoning;
Salmonella;
Eating behavior;
Bacteria;
Aquaculture;
Gram-positive bacteria;
Guillain-Barre syndrome;
E coli;
Chemical contaminants;
Disease prevention;
Foodborne diseases;
Aquatic animals;
Dietary minerals;
Proteins;
Listeria;
Food chains;
Immune system;
Health risk assessment;
Antimicrobial agents;
Food contamination;
Microorganisms;
Shelf life;
Water temperature;
Hepatitis;
Fish;
Klebsiella
; Diaz-Ramírez, Mayra 2
; Rayas-Amor, Adolfo Armando 2
; Espinosa-Chaurand, Luis Daniel 3
; Torres-Ochoa, Erika 4
; Ma De la Paz Salgado-Cruz 5
1 Secretaría de Ciencia, Humanidades, Tecnología e Innovación (SECIHTI), Av. Insurgentes Sur 1582, Col. Crédito Constructor, Alcaldía Benito Juárez 03940, Estado de México, Mexico; Departamento de Ciencias de la Alimentación, División de Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana, Unidad Lerma, Av. de las Garzas No. 10, Col. El Panteón, Lerma de Villada 52005, Estado de México, Mexico;
2 Departamento de Ciencias de la Alimentación, División de Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana, Unidad Lerma, Av. de las Garzas No. 10, Col. El Panteón, Lerma de Villada 52005, Estado de México, Mexico;
3 Unidad Nayarit del Centro de Investigaciones Biológicas del Noroeste, Calle Dos No. 23. Av. Emilio M. González Cd. Industrial, Tepic 63173, Nayarit, Mexico;
4 Departamento Académico de Ingeniería en Pesquerías, Universidad Autónoma de Baja California Sur, Carretera al sur Km 5.5. Colonia el Mezquitito, La Paz 23080, Baja California Sur, Mexico;
5 Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu 399, Nueva Industrial Vallejo, Gustavo A. Madero 07700, Estado de México, Mexico;