Avaliação microbiológica de alimentos da culinária japonesa, comercializadas em Botucatu, SP

• Autor(a) principal: Silva, Gousilin Leandra Rocha da
• Data de Publicação: 2022
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://hdl.handle.net/11449/216759
• topic: Japanese cuisine; Biofilm; Enterotoxins; Culinária japonesa; S. aureus; Salmonella; V. parahaemolyticus; Biofilme; Enterotoxinas; RPLA

The search for a healthy lifestyle has been increasing and reaching more and more individuals looking for foods that suit this aspect, such as Japanese cuisine. Although the dishes are considered beneficial to health, the highly perishable characteristic, due to the presence of raw fish, combined with a preparation with high handling, increases the risks of contamination. Thus, considering the risks of contamination and the scarcity of information on the hygienic-sanitary quality of Japanese cuisine foods in the city of Botucatu, the objective was to verify the microbiological quality of Japanese cuisine foods, according to the standards established by RDC No. 12/2001 (ANVISA), with the investigation of Bacillus cereus, coagulase-positive Staphylococcus (CPS), Salmonella sp and Vibrio parahaemolyticus, in addition to the determination of thermotolerant coliforms (CTo). Despite not being part of this legislation, coagulas-negative staphylococci (CNS) were also investigated. The CPS isolates were identified up to the species S. aureus by PCR, in addition to the investigation of the presence of genes coding for the production of biofilm and some enterotoxins (SEA-SEI). In addition, the in vitro production of biofilm and classical enterotoxins (SEA-SED) were tested. Among the 70 samples analyzed, from 14 restaurants in Botucatu/SP, 50 (71.4%) presented CTo, but only 27 (38.6%) were above the established limits. Salmonella sp, V. parahaemolyticus and B. cereus were not detected. S. aureus was observed in 5 (7.1%) samples. Regarding the genes encoding enterotoxins, the seg and sei gene were the most frequent, being present simultaneously in 2 (40%) isolates, seh was also observed in 2 (40%) isolates and the classical enterotoxin genes were not detected. All S. aureus strains were moderate biofilm producers. The icaD gene was present in all isolates and icaA in 40%. Even with the absence of diarrhea-causing bacteria such as Salmonella sp, V. parahaemolyticus and B. cereus, Japanese food sold in Botucatu/SP cannot be considered safe for consumption, due to the presence of CTo, which indicates contamination of faecal origin. In addition, there was the presence of S. aureus, a bacterium with enterotoxigenic potential, and of CNS which, as they are part of the human skin microbiota, demonstrate a lack of hygiene on the part of the handlers.