Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2020, 8(11), 687-692
DOI: 10.12691/jfnr-8-11-10
Open AccessArticle

Microbiological Quality Assessment of Sashimi and Sushi Sold in the Federal District, Brazil

Karolina Oliveira Gomes1, Flávia Bianca Amaral Alves1, Ana Carolina Almeida de Oliveira Ferreira1, Calliandra Maria de Souza Silva1, Izabel Cristina Rodrigues da Silva1 and Daniela Castilho Orsi1,

1University of Brasilia (UnB/FCE), Laboratory of Food Control, Centro Metropolitano, Conjunto A, lote 01, Ceilandia, CEP: 72220-900, Brasilia, DF, Brazil

Pub. Date: November 27, 2020

Cite this paper:
Karolina Oliveira Gomes, Flávia Bianca Amaral Alves, Ana Carolina Almeida de Oliveira Ferreira, Calliandra Maria de Souza Silva, Izabel Cristina Rodrigues da Silva and Daniela Castilho Orsi. Microbiological Quality Assessment of Sashimi and Sushi Sold in the Federal District, Brazil. Journal of Food and Nutrition Research. 2020; 8(11):687-692. doi: 10.12691/jfnr-8-11-10

Abstract

This study aimed to evaluate the microbiological quality of sashimi and sushi sold in the Federal District, Brazil. A total of 54 samples (27 sashimi and 27 sushi) were collected in 25 commercial establishments. Samples were tested for counts of mesophilic and psychrotrophic bacteria, determination of total and thermotolerant coliforms, Staphylococcus aureus counts, and presence of Salmonella. The results showed that 40.7% of sashimi (11/27) and 25.9% of sushi (7/27) samples were unfit for consumption according to Brazilian legislation. Salmonella (genetically confirmed by the invA gene’s presence) was present in 25.9% of the sashimi samples (7/27). Thermotolerant coliforms were positive in 92.5% of sashimi samples (25/27) and 74.0% of sushi samples (20/27), and one sashimi sample was unfit for consumption (≥ 2.0 log MPN g-1). S. aureus bacteria exceeded the acceptable limit of 3.0 log CFU g-1 in 14.9% of sashimi samples (4/27) and 25.9% of sushi samples (7/27). A high count of S. aureus bacteria in some sushi and sashimi samples indicates improper personal hygiene while processing these ready-to-eat foods. Salmonella spp. can occur by improper handling of these foods or by the contact of fish with waters contaminated with sewage. These results can pose a health risk to consumers and indicated the need to improve good hygienic practices in establishments selling sashimi and sushi in Federal District, Brazil.

Keywords:
foodborne pathogens food hygiene Salmonella S. aureus ready-to-eat foods sashimi sushi

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