Food Safety and Fish Production the Case of Staphylococcus aureus: A Review

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.