Fishery Products, Nutritional Value, Emerging Microbiological Risks, and Challenges in Food Safety: A Literature Review
Resumen
Fishery products represent a key source of essential nutrients and play a strategic role in global food security, particularly in the context of increasing demand and the rapid expansion of aquaculture. This review provides an integrated analysis of fish nutritional composition and the main challenges related to food safety, with emphasis on emerging microbiological risks under current environmental changes. Fish muscle is characterised by a high content of proteins of high biological value, long-chain omega-3 polyunsaturated fatty acids (EPA and DHA), and essential micronutrients with high bioavailability. However, these properties also increase susceptibility to microbiological and oxidative spoilage, posing challenges for preservation and safety. Along the supply chain, fishery products are exposed to multiple contamination sources, including environmental chemicals and microorganisms from aquatic ecosystems and processing environments. Intrinsic factors such as pH and water activity, together with extrinsic conditions like temperature and handling, significantly influence microbial growth. Emerging pathogens such as Vibrio spp., alongside persistent pathogens including Listeria monocytogenes and opportunistic species such as Aeromonas spp., are of increasing concern. Additionally, antimicrobial resistance in aquatic environments represents a critical public health issue, highlighting the need for integrated control strategies based on surveillance and advanced monitoring tools.
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Derechos de autor 2026 Luz María Ibarra Velázquez, Ana Luisa Madriz Elisondo, Jesús Padilla Frausto, Salvador Reynaldo Cervantes Figueroa, Marco Antonio Cardona López
Esta obra está bajo licencia internacional Creative Commons Reconocimiento 4.0.
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