## 4 Food and Fish Safety
During the animal's lifetime, the muscle package is sterile and microorganisms do not invade it due to protection from natural defenses, but when the fish dies after capture, they can penetrate the muscle, contaminating it [8; 34]. Likewise, contaminating microorganisms can come from the production environment such as facilities, environmen \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Hazard** & **Agent(s)** & **Examples** & **References** \\ \hline \multirow{10}{*}{Biological} & Virus & Norovirus, astrovirus, hepatitis A, hepatitis E, adenovirus, & [21; 24; 26] \\  & & rotavirus, and enterovirus. & \\ \cline{3-4}  & & _E. coli_, _Shevanella_ spp., _Bacillus cereus_, _Campylobacter jejuni_, & \\  & & _Aeromonas_ spp., _Citrobacter_ spp., _Legionella_ pneumophila_, & \\  & & _Mycobacterium_ spp., _Streptococcus_ spp., _Vibrio_ sp., _Salmonella_ spp., & \\  & Bacteria & _Shiegella_ spp., & \\  & & _Plesomonas_ _shiegelloides_, _Yersini etreacrolcilica_, _Edwardsiella tanda_, & [19; 20; 21; 24; 25; 26; 27] \\  & & _Listeria monocytogenes_, _Erysipeloltri trusiopathiae_, _Leptospira_ spp., & \\  & & _Nocardi_ spp., & \\  & & _Staphylococcus aureus_, _Klebsiella pneumoniae_, and _Clostridium_ spp. & \\ \cline{3-4}  & & _Capillaria philipipnensis_, _Ghathestoma_ spp., _Pseudoteranova_ spp., _Phaigicola_ spp., _Clonorchis_ spp., _Opsi bronchis_ spp., _Pangonimus_ spp., _Anisaklis_ spp., _Placacenna_ spp., _Angiostrosfugylus_ spp., _Contracacecum_ spp., & [21; 22; 23; 25; 26] \\  & & _Diphyllobothrium_ spp., & \\  & & _Heterophytes_ spp., _Cryptosporidium_ spp., _Giardia lamblia_, and & \\  & & _Eustrosyflies_ spp. & \\ \hline \multirow{10}{*}{Chemical} & Heavy metals & Nickel, cadmium, lead, arsenic, copper, and mercury. & [26] \\ \cline{3-4}  & Biotoxins & Gempilotoxin, tetrodotoxin, ciguatoxin, mycotoxins, maitotoxin, & \\ \cline{1-1}  & Biogenic amines & Cadaverine, espermidine, espermine, histamine, and putrescine. & [21; 26; 28] \\ \cline{1-1} \cline{2-4}  & Organic compounds & Polybrominated diphenyl ethers, polycyclic aromatic & \\ \cline{1-1}  & & hydrocarbons, polychlorinated biphenyls, dioxins, pesticides, & [21; 26] \\ \cline{1-1}  & & antibiotics, hormones, and microplastics. & \\ \hline \hline \end{tabular}
\end{table} 
Table 2: The main contaminant hazards present in fish and fish products considered to be a risk to the health of consumers [19; 20; 21; 22; 23; 24; 25; 26; 27; 28]. tal conditions, and processing operations (handling and cutting), causing the penetration mainly of bacteria, favoring spoilage and risk to the health of consumers [8; 9; 34]. The bacteria present in fish of interest that contribute to the safety and spoilage of these foods are classified as follows: (1) autochthonous such as _C. botulinum_, _Clostridium perfingens_, _Vibrio_ spp., _Aeronomas_ spp., _Listeria monocytogenes_, _Bacillus_ spp., and _Plesomonas_ spp., which are common and widely distributed in aquatic environments around the world, where water temperature and salinity have a selective effect [35]. In temperate or warm waters, the fish microbiota are generally formed by Gram-negative mesophilic and psychrophilic microorganisms of the genera _Pseudomonas_ spp., _Moraxella_ spp., _Acinetobacter_ spp., _Shewanella_ spp., _Flavobacterium_ spp., _Vibrio_ spp., _Aeronomas_ spp. ; and Gram-positives such as _Clostridium_ spp., _Lactobacillus_ spp., _Coryenfornes_ spp., _Bacillus_ spp., and _Microoccus_ spp. [8; 36]. Meanwhile, in cold water fish, the microbiota are composed of Gram-negatives, mainly _Pseudomonas_ spp., _Alteromonas_ spp., _Photobacterium_ spp., _Shewanella_ spp. ; Gram-positives such as _Clostridium_ spp. from intestinal contents; and (2) non-indigenous bacteria, including _Enterobacteriaceae_ such as _Campylobacter_ sp., _Citrobacter_ spp., _P. morgani_, _Yersinia_ spp., _Klebsiella_ spp., _Serratia_ spp., _Salmonella_ spp., _E. coli_, _Shigella_ spp. ; and Gram-positive bacteria such as _S. agalacliae_ and _S.