Microbiological Hazards in the Food Chain of Fish and Products, a Focus on Klebsiella spp.
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| Publicat a: | Veterinary Sciences vol. 12, no. 2 (2025), p. 133 |
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| Autor principal: | |
| Altres autors: | , , , , |
| Publicat: |
MDPI AG
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| Matèries: | |
| Accés en línia: | Citation/Abstract Full Text + Graphics Full Text - PDF |
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| Resum: | Simple SummaryFish 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. |
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| ISSN: | 2306-7381 |
| DOI: | 10.3390/vetsci12020133 |
| Font: | Biological Science Database |