Hygienic-sanitary quality of ready-to-eat salmon sashimi (Salmo Salar)

Iara Oliveira Arruda,Demétrio De Abreu Sousa,Daniel Oster Ritter,Marilu Lanzarin,Talitha Maria Porfírio,Edgar Nascimento

doi:10.33448/rsd-v10i12.20900

Abstract

Fifty sashimi samples from 5 restaurants were characterized for enumeration of Aerobic Psychrotrophic Heterotrophic Bacteria (APHB) and Aerobic Mesophilic Heterotrophic Bacteria (AMHB), Enterobacteriaceae, coliforms at 45ºC (thermotolerant coliforms), coagulase-positive Staphylococci, presence of Vibrio parahaemolyticus and Salmonella sp., and determination of hydrogen potential (pH) and total volatile basic nitrogen (TVB-N). The bacterial isolates were evaluated for their resistance profile to the antimicrobial agents Penicillin, Ampicillin, Cefoxitin, Cefotaxime, Amikacin, Gentamicin, Tetracycline, and Trimethropim-sulfamethoxazole. The results showed that APHB, AMHB and coagulase-positive Staphylococci counts and the determination of pH and TVB-N were in accordance with national and international standards adopted as safe limits for consumption. In contrast, the Enterobacteriaceae and thermotolerant coliforms counts and presence of Salmonella sp. and V. parahaemolyticus were in disagreement with those standards, raising concern about the hygienic-sanitary quality of sashimi. The Staphylococcus aureus and V. parahaemolyticus isolates showed resistance to Penicillin, Ampicillin, Cefoxitin, Cefotaxime, Tetracycline, Gentamicin, and Amikacin, while the Salmonella sp. isolate showed no resistance to all the antimicrobial agents studied. The results showed that 48% of the samples were fit for consumption while 52% had unsatisfactory hygienic-sanitary quality for the parameters evaluated.

Highlights

The general public's view of the modern diet and human health has led to new eating habits in recent years
An adequate cooking process represents food safety, the globalization of Japanese cuisine has led to the consumption of fish in the form of sashimi, which consists of thin slices of raw fish served with sauces, and not subjected to cooking steps
The present study found the presence of Vibrio parahaemolyticus in 24% of the samples studied, consisting of twelve samples (6 samples in R1, 5 samples in R4, and 1 sample in R5), which is of concern, as this bacterium is related to cases of gastroenteritis evolving to septicemia in immunocompromised individuals, even leading to death

Summary

Introduction

The general public's view of the modern diet and human health has led to new eating habits in recent years. Fish consumption has increased worldwide, due to its high nutritional value and intrinsic characteristics. This food matrix is very susceptible to microbiological contamination, requiring care from capture to consumption, such as hygiene, cold storage, and heat treatment. One of the general food hygiene principles of the Codex Alimentarius, is defined as the assurance that food will not cause harm to the consumer during preparation and consumption (FAO, 1998). Failures in the hygienic-sanitary aspects can contribute to foodborne illness occurrences, with risks to consumers' health (WHO, 2018; Brasil, 2019). In this context, raw fish stand out for being more susceptible to deterioration and microbial contamination

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