Food intake is an imperative need of living beings in order to obtain the nutrients and energy necessary for their growth and development. All human beings worldwide have the right to access to nutritious and safe food. Food safety is a term that has become increasingly important in food production; is defined as the set of conditions and actions necessary along all phases of the food chain (from its primary production to the consumer's table) that guarantee that the food that is ingested does not represent a risk in the health of consumers. Food can be contaminated by different types of hazards (heavy metals, pesticides, microorganisms among others) compromising their safety and functioning as vehicles for various diseases. Foodborne diseases are considered globally a serious problem in public health, and a challenge in the production and commercialization of food. The purpose of this document is to provide a general overview of foodborne diseases, causative agents with emphasis on the genus Aeromonas spp., methods of detection, actions of prevention and control of foodborne diseases in addition to considering the phenomenon of antimicrobial resistance detected in these pathogens of relevance in public health and production of food mainly of aquatic origin.
Key words: Aeromonas, ascites, fish, food safety, processing, public health, tilapia.
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