Pathogenic bacteria related to ingestion of fish – A review

Abstract

Vibrio parahaemolyticus, Salmonella, Escherichia coli  and Staphylococcus aureus are common human  pathogens and distributed in various environments. They are isolated frequently in fish, shrimp, shellfish, crabs, sushi  and sashimi, among others, which have become part of the Brazilian diet, primarily due to changes in the dietary habits of  the population. Bacteria, addressed in this work, and on which the legislation sets limits often do not alter the appearance  of the fish. The main reason of these limitations is because they are pathogenic to man although don’t cause any spoilage  in the products. Therefore, shortly after the death of fish, all necessary care must be implemented in order to avoid the  appearance of conditions that favor the introduction and development of pathogens and pests. These pathogens have been  considered as a common cause of gastroenteritis cases in several countries and in several Brazilian states, most often  associated with the consumption of fish.