Zoonotic bacterial pathogens in global fish production: transmission, resistance, and one health control strategies.

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 multidrug-resistant strains reported across multiple continents. L. monocytogenes poses particular risk in ready-to-eat and cold-smoked products because of its ability to grow at refrigeration temperatures, while C. perfringens remains the least studied hazard in fish matrices. AMR among fish-associated bacteria is an escalating One Health concern, driven by antibiotic overuse in aquaculture and spread through horizontal gene transfer. Effective control requires coordinated One Health action: good aquaculture practices, HACCP-based processing controls, non-thermal preservation technologies, and harmonised AMR surveillance.