Microbiological Hazards in the Food Chain of Fish and Products, a Focus on Klebsiella spp.

Abstract

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.