Virulence and antimicrobial resistance genes occurring in Salmonella spp. isolated from aquatic food

The global rise in seafood consumption has increased the incidence of aquatic food-associated bacterial infections, with Salmonella spp. being of great concern. While numerous Salmonella serotypes exist, Salmonella enterica serovar Typhimurium and Salmonella enterica serovar Enteritidis have garnered significant attention as foodborne pathogens. The pathogenicity of Salmonella is attributed to its ability to express a wide array of virulence factors. These factors aid Salmonella's colonization, invasion, and survival in aquatic environments and the human gastrointestinal tracts. In addition, the emergence of antimicrobial resistance in Salmonella strains isolated from aquatic food is a significant challenge for the seafood industry. Given the increasing evidence of Salmonella's prevalence, virulence, and antimicrobial resistance isolated from various types of aquatic food, it is crucial to address this issue to safeguard public health. Comprehensive surveillance programs, implementation of good aquaculture and hygiene practices, and adherence to strict food safety regulations are essential in preventing and controlling Salmonella contamination in aquatic food. This review emphasized the occurrence, virulence, and antimicrobial resistance observed in Salmonella strains obtained from different varieties of aquatic food products.