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Lorentzen, G., Breiland, M. S. W., Cooper, M., & Herland, H. “Viability of Listeria monocytogenes in an experimental model of nigiri sushi of halibut (Hippoglossus hippoglossus) and salmon (Salmo salar).” Food Control, 25, 245-248. 2012.

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Article

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

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


Journal of Food and Nutrition Research. 2020, Vol. 8 No. 11, 687-692
DOI: 10.12691/jfnr-8-11-10
Copyright © 2020 Science and Education Publishing

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, 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.

Correspondence to: Daniela  Castilho Orsi, University of Brasilia (UnB/FCE), Laboratory of Food Control, Centro Metropolitano, Conjunto A, lote 01, Ceilandia, CEP: 72220-900, Brasilia, DF, Brazil. Email: danielacastilhoorsi@gmail.com

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.

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