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.

This study analyzed monthly and inter-annual variability of mesoscale phenomena, including the El Niño Southern Oscillation (ENSO), the Pacific Decadal Oscillation (PDO) climate indexes and wind intensity considering their influence on sea surface temperature (SST) and chlorophyll a (Chl-a). These analyses were performed to determine the effects, if any, of climate indexes and oceanographic and environmental variability on the central and southern coastal ecosystem of Sonora in the Gulf of California (GC). Monthly satellite images of SST (°C) and Chl-a concentration were used with a 1-km resolution for oceanographic and environmental description, as well as monthly data of the climate indexes and wind intensity from 2002–2015. Significant differences (p > 0.05) were observed while analyzing the monthly variability results of mesoscale phenomena, SST and Chl-a, where the greatest percentage of anti-cyclonic gyres and filaments was correlated with a greater Chl-a concentration in the area of study, low temperatures and, thus, greater productivity. Moreover, the greatest percentage of intrusion was correlated with the increase in temperature and cyclonic gyres and a strong decrease of Chl-a concentration values, causing oligotrophic conditions in the ecosystem and a decrease in upwelling and filament occurrence. As for the analysis of the interannual variability of mesoscales phenomena, SST, Chl-a and winds, the variability between years was not significant (p > 0.05), so no correlation was observed between variabilities or phenomena. The results of the monthly analyses of climate indexes, environmental variables and wind intensity did not show significant differences for the ENSO and PDO indexes (p > 0.05). Nonetheless, an important correlation could be observed between the months of negative anomalies of the ENSO with high Chl-a concentration values and intense winds, as well as with low SST values. The months with positive ENSO anomalies were correlated with high SST values, low Chl-a concentration and moderate winds. Significant inter-annual differences were observed for climate indexes where the years with high SST values were related to the greatest positive anomaly of ENSO, of which 2002 and 2009 stood out, characterized as moderate Niño years, and 2015 as a strong El Niño year. The years with the negative ENSO anomaly were related to the years of lower SST values, of which 2007–2008 and 2010–2011 stood out, characterized as moderate Niñas. Thus, variability associated with mesoscale oceanographic phenomena and seasonal and inter-annual variations of climate indexes had a great influence on the environmental conditions of the coastal ecosystem of Sonora in the Gulf of California.

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.