Salmonella sp. em peixes – qual a importância para sanidade em pescado?

Pathogenesis of Salmonella in fish is unknown and there are several ways of contaminating the fish by this microorganism, without reports that clarify its function as an etiological agent or as belonging to the microbiota of these animals. In several countries this bacterium is responsible for millions cases of Salmonellosis and nontyphoidal Salmonella are the main cause of diseases associated with the consumption of fish and crustaceans. Several factors may influence the food safety of aquaculture products, such as the type of cultivated species, ponds sites, cultivation practices and handling, preparation and consumption of fish. In addition, poor sanitation or disposing of animal and human waste improperly contribute to the pollution of these environments. Contamination of the aquatic ecosystem by Salmonella makes the environment a source of bacterial spread. The growing expansion of aquaculture as a food source reinforces the importance of a control system at all stages necessary for the production and processing of fish. Through management practices such as the use of adequate temperatures in the breeding, controlled use of antimicrobials and adoption of hygienic-sanitary measures during breeding and marketing, it is possible to avoid the dissemination of enterobacteria in aquaculture. Although it is still unknown its importance for health in fisheries, control measures such as water quality and feed, tanks hygiene and fry source should be considered for the prevention of Salmonella in fish since this bacterium is an important foodborne pathogen.