Hygienic-sanitary quality of ready-to-eat salmon sashimi (Salmo Salar)
Autor(a) principal: | |
---|---|
Data de Publicação: | 2021 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/20900 |
Resumo: | 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. |
id |
UNIFEI_8b745ce0bc045a4435ffa91cb53c68f3 |
---|---|
oai_identifier_str |
oai:ojs.pkp.sfu.ca:article/20900 |
network_acronym_str |
UNIFEI |
network_name_str |
Research, Society and Development |
repository_id_str |
|
spelling |
Hygienic-sanitary quality of ready-to-eat salmon sashimi (Salmo Salar)Calidad higiénico-sanitaria del sashimi de salmón (Salmo salar) listo para consumirQualidade higiênico-sanitária de sashimi de salmão (Salmo salar) pronto para o consumoBrasilBrasil; peixe cru; alimento seguro; consumo; bactéria; antibióticos.Peixe cruAlimento seguroConsumoBactériaAntibióticos.Brasil; pescado crudo; seguridad alimentaria; consumo; bacteria; antibióticos.BrasilPescado crudoSeguridad alimentariaConsumoBacteriaAntibióticos.BrazilRaw fishFood securityConsumptionBacteriumAntibiotics.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.Cincuenta muestras de sashimi de 5 restaurantes fueron caracterizadas para el recuento de Bacterias Heterotróficas Psicrotróficas Aeróbicas (APHB) y Bacterias Heterotróficas Mesofílicas Aerobias (AMHB), Enterobacteriaceae, Coliformes a 45ºC (Coliformes termotolerantes), Estafilococos coagulasa positivos y presencia de Salmonella sp. y Vibrio parahaemolyticus y determinación del potencial de hidrógeno (pH) y nitrógeno básico volátil total (TVB-N). Se evaluó el perfil de resistencia de los aislados bacterianos a los agentes antimicrobianos penicilina, ampicilina, cefoxitina, cefotaxima, amikacina, gentamicina, tetraciclina y trimetripim-sulfametoxazol. Los resultados mostraron que los recuentos de APHB, AMHB e estafilococos coagulasa positivos y los valores de las determinaciones de pH y TVB-N se corresponden (estaban de acuerdo) con los estándares nacionales e internacionales adoptados como límites seguros para o consumo. Ao contraste, o recuento de Enterobacteriaceaes e coliformes termotolerantes e a presença de Salmonella sp. e V. parahaemolyticus não se corresponde com o que estabelece (estaban em desacuerdo) com esas normas, lo que suscitaba preocupação por la calidad higiénico-sanitaria del sashimi. Los aislados de Staphylococcus aureus y V. parahaemolyticus mostraron resistencia a penicilina, ampicilina, cefoxitina, cefotaxima, tetraciclina, gentamicina y amikacina, mientras que Salmonella sp. el aislado no mostró resistencia a todos los agentes antimicrobianos estudiados. Los resultados arrojaron que el 48% de las muestras eran aptas para el consumo mientras que el 52% presentaba una calidad higiénico-sanitaria insatisfactoria para los parámetros evaluados.Cinquenta amostras de sashimi de 5 restaurantes foram caracterizadas quanto à contagem de Bactérias Heterotróficas Psicrotróficas Aeróbicas (APHB) e Bactérias Heterotróficas Mesofílicas Aeróbicas (AMHB), Enterobacteriaceae, Coliformes a 45ºC (Coliformes Termotolerantes), Estafilococos coagulase positiva e presença de Vibrio parahaemolyticus e Salmonella sp. e determinação do potencial de hidrogênio (pH) e nitrogênio básico volátil total (TVB-N). Foi avaliado o perfil de resistência dos isolados bacterianos aos agentes antimicrobianos penicilina, ampicilina, cefoxitina, cefotaxima, amicacina, gentamicina, tetraciclina e trimetripim-sulfametoxazol. Os resultados mostraram que as contagens de APHB, AMHB e estafilococos coagulase positiva e os valores das determinações de pH e TVB-N correspondem (estão de acordo) com as normas nacionais e internacionais adotadas como limites seguros de consumo. Em contraste, a contagem de Enterobacteriaceaes e coliformes termotolerantes e a presença de Salmonella sp. e V. parahaemolyticus não corresponde ao que estabelece (discordam) com essas normas, o que suscita preocupações quanto à qualidade higiênico-sanitária do sashimi. Os isolados de Staphylococcus aureus e V. parahaemolyticus mostraram resistência à penicilina, ampicilina, cefoxitina, cefotaxima, tetraciclina, gentamicina e amicacina, enquanto Salmonella sp. o isolado não apresentou resistência a todos os antimicrobianos estudados. Os resultados mostraram que 48% das amostras eram adequadas para consumo enquanto 52% apresentavam qualidade higiênico-sanitária insatisfatória para os parâmetros avaliados.Research, Society and Development2021-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2090010.33448/rsd-v10i12.20900Research, Society and Development; Vol. 10 No. 12; e573101220900Research, Society and Development; Vol. 10 Núm. 12; e573101220900Research, Society and Development; v. 10 n. 12; e5731012209002525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/20900/18572Copyright (c) 2021 Iara Oliveira Arruda; Talitha Maria Porfírio; Edgar Nascimento; Demétrio de Abreu Sousa; Daniel Oster Ritter ; Marilu Lanzarinhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessArruda, Iara OliveiraPorfírio, Talitha Maria Nascimento, Edgar Sousa, Demétrio de AbreuRitter , Daniel OsterLanzarin, Marilu 2021-11-14T20:26:51Zoai:ojs.pkp.sfu.ca:article/20900Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:40:25.009932Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Hygienic-sanitary quality of ready-to-eat salmon sashimi (Salmo Salar) Calidad higiénico-sanitaria del sashimi de salmón (Salmo salar) listo para consumir Qualidade higiênico-sanitária de sashimi de salmão (Salmo salar) pronto para o consumo |
title |
Hygienic-sanitary quality of ready-to-eat salmon sashimi (Salmo Salar) |
spellingShingle |
Hygienic-sanitary quality of ready-to-eat salmon sashimi (Salmo Salar) Arruda, Iara Oliveira Brasil Brasil; peixe cru; alimento seguro; consumo; bactéria; antibióticos. Peixe cru Alimento seguro Consumo Bactéria Antibióticos. Brasil; pescado crudo; seguridad alimentaria; consumo; bacteria; antibióticos. Brasil Pescado crudo Seguridad alimentaria Consumo Bacteria Antibióticos. Brazil Raw fish Food security Consumption Bacterium Antibiotics. |
title_short |
Hygienic-sanitary quality of ready-to-eat salmon sashimi (Salmo Salar) |
title_full |
Hygienic-sanitary quality of ready-to-eat salmon sashimi (Salmo Salar) |
title_fullStr |
Hygienic-sanitary quality of ready-to-eat salmon sashimi (Salmo Salar) |
title_full_unstemmed |
Hygienic-sanitary quality of ready-to-eat salmon sashimi (Salmo Salar) |
title_sort |
Hygienic-sanitary quality of ready-to-eat salmon sashimi (Salmo Salar) |
author |
Arruda, Iara Oliveira |
author_facet |
Arruda, Iara Oliveira Porfírio, Talitha Maria Nascimento, Edgar Sousa, Demétrio de Abreu Ritter , Daniel Oster Lanzarin, Marilu |
author_role |
author |
author2 |
Porfírio, Talitha Maria Nascimento, Edgar Sousa, Demétrio de Abreu Ritter , Daniel Oster Lanzarin, Marilu |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Arruda, Iara Oliveira Porfírio, Talitha Maria Nascimento, Edgar Sousa, Demétrio de Abreu Ritter , Daniel Oster Lanzarin, Marilu |
dc.subject.por.fl_str_mv |
Brasil Brasil; peixe cru; alimento seguro; consumo; bactéria; antibióticos. Peixe cru Alimento seguro Consumo Bactéria Antibióticos. Brasil; pescado crudo; seguridad alimentaria; consumo; bacteria; antibióticos. Brasil Pescado crudo Seguridad alimentaria Consumo Bacteria Antibióticos. Brazil Raw fish Food security Consumption Bacterium Antibiotics. |
topic |
Brasil Brasil; peixe cru; alimento seguro; consumo; bactéria; antibióticos. Peixe cru Alimento seguro Consumo Bactéria Antibióticos. Brasil; pescado crudo; seguridad alimentaria; consumo; bacteria; antibióticos. Brasil Pescado crudo Seguridad alimentaria Consumo Bacteria Antibióticos. Brazil Raw fish Food security Consumption Bacterium Antibiotics. |
description |
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. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-10-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/20900 10.33448/rsd-v10i12.20900 |
url |
https://rsdjournal.org/index.php/rsd/article/view/20900 |
identifier_str_mv |
10.33448/rsd-v10i12.20900 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/20900/18572 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 12; e573101220900 Research, Society and Development; Vol. 10 Núm. 12; e573101220900 Research, Society and Development; v. 10 n. 12; e573101220900 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
_version_ |
1797052825841172480 |