Helicobacter pylori, food, fish and tilapia
2021
Cortés-Sánchez, A. D. J.
Food safety is considered an essential characteristic of food quality and is one that establishes that food, when ingested, will not cause harm to the consumer's health. Foodborne diseases are considered a health problem worldwide due to their incidence and mortality; these diseases have different causal agents of a physical, chemical and biological nature, being the latter mainly related to disease outbreaks where they are included (viruses, bacteria, parasites, and fungi), generally affecting low-income population groups, children, the elderly, pregnant women, and immunosuppressed. This review focused on giving a general description of food-borne diseases, mainly those developed in fish, highly nutritious food that is highly susceptible to deterioration and contamination by various chemical and biological hazards. Among the fish with the highest production for marketing and consumption is tilapia, which can be a vehicle for transmission of various pollutants of biological origin, including Helicobacter pylori, which has been considered an emerging food pathogen with a considerable impact on human health, whose food contamination and infection may be due to different factors such as inadequate hygiene practices at different stages of the food chain, putting the safety of these foods, and/or the health of consumers at risk.
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