Zoonotic bacterial pathogens in global fish production: transmission, resistance, and one health control strategies
Abstract
Background: Fish and fishery products are central to global food security, providing high-quality protein and essential micronutrients to populations worldwide. The intensification of aquaculture, expansion of international seafood trade, and growing consumer preference for minimally processed fish products have increased human exposure to bacterial pathogens at multiple points along the production-to-consumption chain.
Aim and methods: This review evaluates bacterial hazards in fish and fish products using recent epidemiological surveillance, field investigations, and systematic reviews. Literature was retrieved from PubMed, Scopus, and Web of Science, and priority was given to peer-reviewed studies and to international food safety agency documentation. Pathogens assessed include Vibrio spp., Aeromonas spp., Listeria monocytogenes, Clostridium perfringens, Salmonella spp., and Escherichia coli, covering transmission dynamics, virulence determinants, antimicrobial resistance (AMR), diagnostic strategies, and evidence-based prevention.
Findings and conclusions: Contamination occurs at distinct stages from aquaculture to consumption, with different risk profiles for each pathogen. Vibrio spp. and Aeromonas spp. are the main ecological hazards in marine and freshwater aquaculture respectively, with confirmed zoonotic potential and climate-sensitive distribution. Salmonella spp. and E. coli reach fish products chiefly through environmental faecal contamination, with…
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