Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gunungkidul, Yogyakarta, Indonesia.
Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung City, Taiwan (R.O.C.).
Compr Rev Food Sci Food Saf. 2024 Sep;23(5):e70023. doi: 10.1111/1541-4337.70023.
Tilapia stands out as one of the most extensively farmed and consumed fish species globally, valued for its ease of preparation and relative affordability. Although tilapia is a valuable protein source, it can also function as a vector for foodborne pathogens. This literature review reveals that tilapia could carry a variety of contamination with various foodborne pathogens, including Plesiomonas shigelloides, diarrheagenic Escherichia coli, Vibrio parahaemolyticus, Salmonella Weltevreden, Salmonella enterica, Shigella, Staphylococcus aureus, Campylobacter jejuni, Clostridium botulinum, and Listeria monocytogenes. Although guidelines from entities, such as the Global Seafood Alliance, Aquaculture Stewardship Council, and International Organization for Standardization, have been established to ensure the microbiological safety of tilapia, the unique challenges posed by pathogens in tilapia farming call for a more nuanced and targeted approach. Recognizing that contaminants could emerge at various stages of the tilapia supply chain, there is a crucial need for enhanced detection and monitoring of pathogens associated with this fish and its culturing environment. Additionally, it is essential to acknowledge the potential impact of climate change on the safety of tilapia, which may elevate the prevalence and contamination levels of pathogens in this fish. Proactive measures are essential to understand and mitigate the effects of climate change on tilapia production, ensuring the sustainability and safety of this seafood product for both present and future generations.
罗非鱼是全球养殖和消费最广泛的鱼类之一，因其易于准备和相对实惠而受到重视。虽然罗非鱼是一种有价值的蛋白质来源，但它也可以作为食源性病原体的载体。本文献综述揭示了罗非鱼可能携带各种食源性病原体的污染，包括志贺样气单胞菌、致泻性大肠埃希菌、副溶血性弧菌、韦尔氏气单胞菌、肠炎沙门氏菌、志贺氏菌、金黄色葡萄球菌、空肠弯曲菌、肉毒梭菌和单核细胞增生李斯特菌。尽管全球海鲜联盟、水产养殖管理委员会和国际标准化组织等实体已经制定了指南，以确保罗非鱼的微生物安全，但罗非鱼养殖中病原体带来的独特挑战需要更细致和有针对性的方法。认识到污染物可能出现在罗非鱼供应链的各个阶段，因此需要加强对与这种鱼类及其养殖环境相关的病原体的检测和监测。此外，还必须认识到气候变化对罗非鱼安全的潜在影响，这可能会增加这种鱼类中病原体的流行和污染水平。需要采取主动措施来了解和减轻气候变化对罗非鱼生产的影响，以确保这种海鲜产品对现在和未来的可持续性和安全性。
