Foods, fish and salmonellosis

Foodborne diseases are those caused by the consumption of water and food contaminated by different causal agents such as: viruses, bacteria, parasites, toxins, among others, being considered an important public health problem global due to its incidence and mortality and for several years for the isolation of microorganisms that cause these diseases resistant to antimicrobials. Salmonella species is considered a food pathogen frequently responsible for infectious outbreaks through the consumption of contaminated food, also presenting resistance to different antimicrobials. Fishery products are recognized as an important source of food, nutrition, income and a source of livelihood for a large part of the world's population. However, fish is also considered to be a vehicle that transmits different pathogens (Salmonella spp., Shigella species, Escherichia coli, Listeria monocytogenes among others) mainly due to inadequate hygiene practices along the food chain. The purpose of this article is to show in a general way a perspective of foodborne diseases, specifically those caused by bacteria of the genus Salmonella spp., through fish such as tilapia, the control and prevention measures of these pathogens in food, the phenomenon of resistance to antimicrobials by these bacteria isolated in food and fish around the world that exacerbates the problem in food safety and public health.