Food Safety and Fish Farming: Serious Issues for Brazil

Abstract

Fish farming in Brazil has been growing, and a new branch that has been taking up space and evolving, every year, as a source of leisure, is fish-pay. Despite being a leisure practice, this type of fish farming has contributed to the development of Brazilian aquaculture. With the growth of aquaculture in the country, concerns about the quality of the product arise, both financially and microbiologically. Aquaculture has caused some environmental problems, such as the increase in the population growth of bacteria specific to the aquatic environment and the possible proliferation of microorganisms resistant to antibiotics due to the indiscriminate use of these drugs in nurseries. Inadequate water quality conditions can contaminate fish and favor the development of diarrheal infections due to the microbiological load present in the fish. This article aims to review the literature covering the general characteristics of fish, including aspects of nutritional importance, and mechanisms of deterioration and analysis of freshness.

Contamination, Spoilage and Safety of Fisheries and Aquaculture Products By Pseudomonas spp

“…It is estimated that fish constitutes approximately 17% of the animal protein intake of the world population (Dos Santos Silva and e Barros, 2020), providing important nutrients for physical and cognitive development, from fetal growth to early childhood, childhood and maintaining good nutrition and health during adolescence and adulthood (FAO, 2022) and where the trend of its consumption is increasing, related to the need for a greater number of quality, healthy and nutritious foods with actions in dietary regulation, with emphasis on cardiovascular diseases and obesity (Dos Santos Silva and e Barros, 2020).…”

“…There is a wide variation in the bacterial microbiota present in fish and associated with deterioration, which is a function of factors such as geography, type of fish, handling conditions, conservation (salted, cured, among others), storage (temperature, atmosphere), intrinsic properties (pH, aW, chemical composition) (Huss, 1998;Gram et al, 2002;Boari et al, 2008;Romero-Jarero and Negrete-Redondo, 2011;Periago et al, 2016) and production system since, for example, for aquaculture systems some genera that have been commonly associated with the fish microbiota are Aeromonas spp., Micrococcus spp., Staphylococcus spp., Bacillus spp., Pseudomonas spp., Plesiomonas spp., Listeria sp., Moraxellaceae and Enterobacteriaceae (Boari et al, 2008;Dos Santos Silva and e Barros, 2020).…”