About food safety, viruses and fish

Authors

  • Alejandro De Jesús Cortés-Sánchez Consejo Nacional de Ciencia y Tecnología (CONACYT). Centro de Investigaciones Biológicas del Noroeste (CIBNOR). Unidad Nayarit del Centro de Investigaciones Biológicas del Noroeste (UNCIBNOR+). Calle Dos No. 23. Cd. del Conocimiento. Av. Emilio M. González. Cd. Industrial. C.P. 63173. Tepic, Nayarit. México

Keywords:

Aquaculture, Fishing, Food pathogens, Gastroenteritis, Water quality

Abstract

Fish is considered an essential food in the human diet due to its nutritional qualities and is widely consumed around the world. The source of fish destined for human use and consumption is through capture fisheries and aquaculture activities. Although fish is a food of nutritional quality, it is also a food susceptible to deterioration and microbiological contamination, putting the health of consumers at risk. The different viruses are considered hazards of biological origin in food that cause various outbreaks of diseases through the consumption of fish, and products derived from their contamination in distinct phases of the food chain, through contaminated water and food handlers. Therefore, this document aims to provide an overview of foodborne diseases and causative agents, especially viruses, through a bibliographic review. In the production and commercialization of foods such as fish and products, it is considered that actions to control and prevent viral diseases, sanitary regulation and microbiological analysis tests should be involved, all in favor of the promotion and safeguarding of public health through the availability and consumption of safe food and water.

DOI: http://dx.doi.org/10.5281/zenodo.5865046

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Published

01/17/2022

How to Cite

Cortés-Sánchez, A. D. J. . (2022). About food safety, viruses and fish. European Journal of Biological Research, 12(1), 22–36. Retrieved from http://jbrodka.com/index.php/ejbr/article/view/4

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Review Articles