Consumo de peixe cru: aspectos microbiológico e surtos associado: revisão de literatura

• Autor(a) principal: Dias, Jaqueline Carneiro
• Data de Publicação: 2018
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFU
• Texto Completo: https://repositorio.ufu.br/handle/123456789/24180
• topic: Coliformes; Coliforms; Escherichia coli; Culinária oriental; Oriental food; Mesófilos; Mesophiles; Microorganismos; Microorganisms; Salmonella; CNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIA::INSPECAO DE PRODUTOS DE ORIGEM ANIMAL

According to the United Nations Food and Agriculture Organization, Brazil reached in 2015 the per capita consumption of 10.6 kilos of fish per year, which is below that recommended by the World Health Organization (WHO), which is 12 kilos. There has been an increase in consumption and part of this increase is due to the greater number of eastern culinary supporters making this consumption increase every day. This type of cooking is mostly prepared in a way that the fish are served without any heat treatment by the heat and this causes the risk of food poisoning and infection to increase. For these reasons, the objective of the present work was to carry out a literature review on the microbiological quality of sashimi, in order to improve the elucidation of how food-borne diseases originating from raw fish occur. To achieve this objective, a literature review was carried out on the main organisms, the main routes of contamination and a survey of outbreaks resulting from the consumption of food contaminated with various pathogens. With these data it was intended to have a real dimension of the hazards and risks associated to the practice of consumption of raw fish increasingly common in the daily life of Brazilians.