Abstract
<p>The foodborne illnesses are attributed to ingestion of contaminated food, mainly due to improper handling and lack of sanitary conditions. Foods that are handled and eaten raw, such as traditional Japanese food, sushi and sashimi are targets of global concern. So it is necessary to analyze them to identify microbiological contamination and thus prevent them. The Wasabi Japonica is traditionally consumed with these foods and may have antimicrobial activity. Therefore, the aim of this study was to evaluate the microbiological quality of salmon sushi sold in the city of Toledo - PR and verify the antimicrobial effect of 'wasabi' on pathogenic bacteria. We investigated Salmonella spp., Bacillus cereus, Escherichia coli and Staphylococcus aureus, in samples of salmon sushi and determined the antimicrobial effect of wasabi Japonica, by determining the Minimum Inhibitory Concentration and the disk diffusion test (antibiogram). It was concluded that all the samples of salmon sushi analyzed were considered satisfactory and safe for human consumption, with good quality and within the hygienic-sanitary parameters established by law. Furthermore, the bacteriostatic action was confirmed in the "wasabi" against the pathogens that are possibly detected in these foods.</p>
Highlights
Wasabi Japonica antimicrobial effect on pathogenic bacteria and microbiological quality of salmon sushi samples in two establishments in the city of Toledo – PR, Brazil: The foodborne illnesses are attributed to ingestion of contaminated food, mainly due to improper handling and lack of sanitary conditions
The aim of this study was to evaluate the microbiological quality of salmon sushi sold in the city of Toledo - PR and verify the antimicrobial effect of 'wasabi' on pathogenic bacteria
We investigated Salmonella spp., Bacillus cereus, Escherichia coli and Staphylococcus aureus, in samples of salmon sushi and determined the antimicrobial effect of wasabi Japonica, by determining the Minimum Inhibitory Concentration and the disk diffusion test
Summary
Utilizou-se seis amostras de sushis para as análises microbiológicas, que continham salmão cru da espécie Salmo salar como ingrediente no recheio. As amostras foram adquiridas em dois estabelecimentos especializados em comida japonesa na cidade de Toledo – PR e foram denominados como estabelecimento 1 e estabelecimento 2. Foi coletado 100g de amostra e acondicionadas em sacos estéreis, sendo posteriormente armazenadas em caixas isotérmicas, com gelo reciclável. As amostras foram processadas dentro do período máximo de duas horas a partir do momento da coleta. As análises bacteriológicas foram efetuadas no Laboratório de Microbiologia da Universidade Paranaense – UNIPAR, unidade de Toledo. Alíquotas de 25 g de cada amostra de alimento foram assepticamente pesadas em sacos plásticos estéreis e homogeneizadas durante 1 minuto com 225 mL de água peptonada 0,1% esterilizada (Seward Stomacher 400 Lab System, Inglaterra)
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