Enumeration and research of Vibrio spp. and coliforms in tuna sashimis and vegetables commercialized at Recife, state of Pernambuco, metropolitan area.

• Autor(a) principal: Moura Filho, Leonardo Gadelha Malta de
• Data de Publicação: 2007
• Outros Autores: Mendes, Emiko Shinozaki, Silva, Roseli Pimentel Pinheiro e, Góes, Lilian Maria Nery de Barros, Vieira, karla Patrícia Brito de Araújo, Mendes, Paulo de Paula
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Acta scientiarum. Technology (Online)
• Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/94
• topic: sashimi; vegetais; coliformes; víbrios

The fish consumption has grown, either for a higher sense of the consumers or for governments marketing strategies. In this context, the Japanese culinary is distinguished, whose main basis is fish. This study aims to evaluate the sashimi and vegetables commercialized in restaurants of Recife through Most likely Number (NMP) of Vibrio parahaemolyticus, plus total and termotolerantes coliforms, research of Vibrio spp. and Escherichia coli. 30 samples collected in five establishments were analyzed. Significant difference in the indexes of contamination of the searched restaurants was not observed. Presence of Escherichia coli was verified in two samples of sashimi and eight vegetable samples. damsela, V. fluvialis, V. furnissii, V. hollisae and V. harveyi were identified, not being isolated V. parahaemolyticus. One conclusion was that some restaurants need to implement Good Fabrication Practices (BPF), so that the commercialized sashimi and vegetables do not propagate microorganisms, minimizing the incidence of the illnesses transmitted by food.