Fish and fish products are considered a fundamental part of the human diet due to their high nutritional value. Food-borne diseases are considered a major public health challenge worldwide due to their incidence, associated mortality, and negative economic repercussions. Food safety is the guarantee that foods will not cause harm to the health of those who consume them, and it is a fundamental property of food quality. Food safety can be at risk of being lost at any stage of the food chain if the food is contaminated by pathogenic microorganisms. Many diverse bacteria are present in the environment and as part of the microbiota of food that can be transmitted to humans during the handling and consumption of food. Plesiomonas shigelloides has been mainly associated with outbreaks of gastrointestinal diseases due to the consumption of fish. This bacterium inhabits the environment and aquatic animals and is associated with the microbiota of fish such as tilapia, a fish of importance in fishing, aquaculture, commercialization, and consumption worldwide. The purpose of this document is to provide, through a bibliographic review of databases (Scopus, Web of Science, and Google Scholar, among others), a general informative perspective on food-borne diseases and, in particular, the consumption of fish and tilapia. Diseases derived from contamination by Plesiomonas shigelloides are included, and control and prevention actions and sanitary regulations for fishery products established in several countries around the world are discussed to promote the safety of foods of aquatic origin intended for human consumption and to protect public health.

Fish is a food that is widely produced, marketed, and consumed around the world. It is a basic component of human nutrition due to its chemical and nutritional composition, but at the same time is highly perishable and susceptible to contamination throughout the food chain, compromising its quality and safety. Fishing and aquaculture products, being perishable, require adequate processing and preservation to maintain their quality and safety as much as possible until their acquisition and final consumption. Different preservation methods have been developed and used to extend the shelf life of fish products with minimal impact on their nutritional and organoleptic properties. Therefore, the objective of this document is to provide, through the search, analysis, and selection of information from various databases such as Scopus, Scielo, Web of Science, and Google Scholar, among others, a general and basic informative description of fish, aimed at academics, producers, industrialists, and the general public that allows them to identify the basic points in the processing and preservation of the quality and safety of fish. Aspects related to production; the nutritional qualities of fish; the various physical, chemical, and biological contaminating hazards of fish; the control and prevention of contaminants and diseases for consumers; and food legislation for products are included, as well as the main traditional and modern methods applied in the preservation of fishery and aquaculture products to maintain their nutritional value, quality, and safety that allow for the availability of food and the protection of public health.