The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies

Abstract

Microorganisms play a crucial and unique role in fish and fish product safety. The presence of human pathogens and the formation of histamine caused by spoilage bacteria make the control of both pathogenic and spoilage microorganisms critical for fish product safety. To provide a comprehensive and updated overview of the involvement of microorganisms in fish and fish product safety, this paper reviewed outbreak and recall surveillance data obtained from government agencies from 1998 to 2018 and identified major safety concerns associated with both domestic and imported fish products. The review also summarized all available literature about the prevalence of major and emerging microbial safety concerns, including Salmonella spp., Listeria monocytogenes, and Aeromonas hydrophila, in different fish and fish products and the survival of these pathogens under different storage conditions. The prevalence of antibiotic‐resistant bacteria (ARB) and antibiotic‐resistant genes (ARGs), two emerging food safety concerns, is also reviewed. Pathogenic and spoilage microorganisms as well as ARB and ARGs can be introduced into fish and fish products in both preharvest and postharvest stages. Many novel intervention strategies have been proposed and tested for the control of different microorganisms on fish and fish products. One key question that needs to be considered when developing and implementing novel control measures is how to ensure that the measures are cost and environment friendly as well as sustainable. Over the years, regulations have been established to provide guidance documents for good farming and processing practices. To be more prepared for the globalization of the food chain, harmonization of regulations is still needed.

Aquatic food animals in the United States: Status quo and challenges

“…(Wright et al., 2018). Listeria monocytogenes is usually found in ready‐to‐eat products and is the primary reason for fishery product recalls (Sheng & Wang, 2021). In addition, Salmonella spp.…”

Food safety in fisheries: Application of One Health approach

“…Within the aquatic ecosystem involves a variety of known and unknown pathogens that may produce infection and disease. Hence, the crop-growing water bodies are regarded as artificial ecosystems that can act as a conducive environment for rapid propagation of pathogens and emergence of public health outbreaks 6 . It is therefore, important to consider the stock management in terms of public health aspects, particularly biosecurity, zoonoses, therapeutic and/or interventional impact on the limited aquatic environment.…”

“…Additionally, outbreak reports associated with the microbial pathogens (bacteria, viruses, and/or parasites), their toxins, and vasoactive histamines, due to the consumption of raw or uncooked fish and fish products are also available 5 . The pathogenic as well as spoilage flora can be introduced into aquaculture at any point throughout the value chain 6 .Besides, the role of the environment in regulating the microbiota of aquaculture has been unraveled 7 . Pathogens of public health importance as well as spoilage microbes are known to produce safety concerns and have been recovered from various points of aquaculture such as fish-rearing environments (water and sediment) and processing areas 6 .…”

“…The pathogenic as well as spoilage flora can be introduced into aquaculture at any point throughout the value chain 6 .Besides, the role of the environment in regulating the microbiota of aquaculture has been unraveled 7 . Pathogens of public health importance as well as spoilage microbes are known to produce safety concerns and have been recovered from various points of aquaculture such as fish-rearing environments (water and sediment) and processing areas 6 . The presence of antibiotic-resistant genes (ARGs) among such microbes has been a cause of concern 8 9 10 .…”

Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish—A Review

“…Furthermore, besides spoilage bacteria, the growth of pathogenic microorganisms is a cause of concern. Fish-associated foodborne illnesses have been linked to a variety of viruses, bacteria, and parasites [5].…”