Plesiomonas: A Review on Food Safety, Fish-Borne Diseases, and Tilapia

Table 1

Different hazards to the safety of fish and fish products intended for human consumption [22–25].

	Microorganism	Causal agents of food-borne diseases
Hazards	Bacteria	Vibrio sp., Salmonella spp., Shigella sp., Plesiomonas shigelloides, Edwardsiella tarda, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, Clostridium botulinum, Clostridium perfringens, Bacillus cereus, Campylobacter jejuni, Aeromonas hydrophila.
	Fungi	Fusarium spp., Aspergillus spp., Penicillium spp.
	Viruses	Hepatitis A, hepatitis E, adenovirus, norovirus, astrovirus, rotavirus, enterovirus.
	Parasites	Gnathostoma sp., Pseudoterranova sp., Anisakis sp., Phocanema spp., Angiostrongylus sp., Contracaecum sp., Diphyllobothrium sp., Phagicola sp., Clonorchis sp., Paragonimus sp., Heterophyes sp., Cryptosporidium sp.
	Chemical compounds
	Biotoxins	Tetrodotoxin, ciguatera (ciguatoxin, scaritoxin, maitotoxin, palytoxin, and okadaic acid), gempilotoxin, and mycotoxins
	Heavy metals	Lead, cadmium, copper, mercury
	Organic compounds	Polycyclic aromatic hydrocarbons, polychlorinated biphenyls, polybrominated diphenyl ethers, dioxins, pesticides, microplastics, antibiotics, and hormones
	Nitrogen compounds biogenic amines	Histamine, putrescine, and cadaverine by the decarboxylation of histidine, ornithine, and lysine, respectively, in activities mediated by bacterial metabolism