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.

The process by which cancer cells evade or inhibit apoptosis is considered one of the characteristics of cancer. The ability of cancer cells to escape apoptosis contributes to tumor proliferation and promotes metastasis. The discovery of new antitumor agents is essential for cancer treatment due to the lack of selectivity of drugs and cellular resistance to anticancer agents. Several studies showed that macroalgae produce various metabolites with different biological activities among marine organisms. This review discusses multiple metabolites extracted from macroalgae and their pro-apoptotic effects through regulating apoptosis signaling pathway target molecules and the structure-activity relationship. Twenty-four promising bioactive compounds have been reported, where eight of these compounds exhibited values of maximum inhibitory concentration (IC50) of less than 7 μg/mL. Fucoxanthin was the only carotenoid reported that induced apoptosis in HeLa cells with an IC50 below 1 µg/mL. Se-PPC (a complex of proteins and selenylated polysaccharides) is the magistral compound because it is the only one with an IC50 of 2.5 µg/mL which regulates the primary proteins and critical genes of both apoptosis pathways. Therefore, this review will help provide the basis for further studies and the development of new anticancer drugs, both as single agents and adjuvants, decreasing the aggressiveness of first-line drugs and offering patients better survival and quality of life.

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.

Through fishing and aquaculture activities, humans have access to fish, which are a basic food source in the diet due to their nutritional value. Fish are widely distributed and commercialized worldwide in different products (e.g., whole fresh, filleted, sliced, frozen, dried, smoked, salted, and canned fish, among others). Because of their composition and nutritional value, fish are highly susceptible to spoilage and contamination, mainly by microorganisms, compromising their safety, shelf life, and availability; therefore, consuming fish can become a risk to public health. Foodborne diseases are considered important global public health problems because of their incidence, consequences, mortality, and negative economic impact on the population. Among the foods commonly associated with foodborne diseases are fish and fish products contaminated by various agents that are harmful to health throughout the food chain. Because of the constant growth of the population and the demand for greater quantities of food, the search for and development of technologies for the generation and availability of fresh, safe food with nutritional and sensorial qualities has increased. This is how biopreservation emerges, which, through the application of lactic acid bacteria and/or metabolites, is positioned as a sustainable, economic, and simple alternative for obtaining fish and fish products and making them available for human and/or animal consumption. Therefore, this work focuses on providing a basic and general perspective and information through the search, collection, and analysis of information in various databases, such as Google Scholar, SciELO, Redalyc, ScienceDirect, and/or institutional repositories, regarding fish production, nutritional properties, foodborne diseases, causal agents, and their associations with fish and fish products. Additionally, this study describes the biopreservation process through the use of lactic acid bacteria and/or metabolites to extend shelf life and promote the safety and nutritional and sensory qualities of fish and fish products intended for human and/or animal consumption.

Feeding is an elementary human need from which we obtain the energy and nutrients necessary for development and survival. Health heavily depends on food, which can be a means of different microbial hazards when contaminated at any stage of the food chain, compromising food safety and consumer health. Fish are considered widely produced foods (fishing or aquaculture) and are marketed worldwide; they are also a basic element of the human diet because they are a source of proteins and lipids. On the other hand, owing to their chemical properties (neutral pH and water activity), fish are highly susceptible to contamination by saprophytic and pathogenic microorganisms related to spoilage and risk to human health. Among the contaminating microorganisms in fish are bacteria of the genus Klebsiella, which are considered important in human and animal health worldwide due to their opportunistic pathogenicity, resistance to various antimicrobials, and association with numerous infections at the community and hospital levels, where foods such as fish and other products can serve as important sources of transmission. Therefore, this document presents a bibliographic review focused on describing, in a general way, the genus Klebsiella and its relationship with human health, aquatic animal health, and the safety of fish and products, as well as laboratory analysis procedures and identification of control and prevention measures of this biological hazard in fish and products to safeguard public health.

Fish is considered a highly nutritious food that constitutes the human diet, produced through fishing and aquaculture activities, to be marketed and consumed around the world in different presentations and culinary preparations. Fish is also very susceptible to spoilage and contamination by microorganisms throughout the food chain, which may be part of the usual microbiota or incorporated into food derived from inadequate hygiene practices in the food industry. Fish has been associated worldwide with disease outbreaks derived from consumption, where various bacteria and/or metabolites (biogenic amines) are some of the main casual agents. Citrobacter sp. is considered a pathogen in fish, as well as in humans, derived from the consumption of contaminated food, generating infections or histamine poisoning as it is part of the generating microbiota. Therefore, the objective of this document is to provide information on Citrobacter sp. through a general perspective on animal health and the safety of fish and fish products. Diseases derived from Citrobacter sp. contamination are included, as well as control, prevention, and sanitary legislation actions to promote animal health and the safety of foods of aquatic origin and the protection of public health.