Qualidade microbiológica de peixes e frutos do mar em Botucatu, SP

• Autor(a) principal: Luciano, Luanne Gianjoppe [UNESP]
• Data de Publicação: 2009
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://hdl.handle.net/11449/119710
• topic: Alimentos de origem animal - Contaminação; Peixes; Frutos do mar

whole world. The world production of fish is around 100 million tons/year and 70% of them is destined exclusively to the human feeding. The fish and derived have a great importance in the human diet, contributing with ¼ of offer of protein of animal origin. Sseafood and fish are health, because they are rich in proteins, vitamins, micronutrients and insatured fats. However, one of the most important themes, in public health, refers to the safe food. Only in the USA, 76 million case of foodborne diseases occurs every year, with 325 thousand hospitalized and 5 thousand deaths. According to the microbiological parameters, the Brazilian Food Sanitation Standard (Decree No. 12, 2001) defined that fish, roes of fish, crustaceans and mollusks in natura cooled or frozen, no consumed raw should present up to 103 MPN of coagulase positive Staphylococcus in the absence of Salmonella in 25g. Based on this, this work verified the microbiological quality of fish and seafood retailed in supermarkets and fish store in Botucatu city. A hundred samples were analyzed, being 65 frozen (65%) and 35 cooled (35%). The samples included various kinds of fish and seafood. Among the frozen samples, 31 were fish and 34 seafood. About the cooled ones, 28 were fish and 7 seafood. The methods used for analysis are in agreement with APHA (2001). The samples were acquired in 4 establishments (3 supermarkets and a fish store). Ina total of 100 samples, all were negative to coagulase positive Staphylococcus and 2 were positive for Salmonella (2%). According to the results, we conclude that the presence of Salmonella is a risk factor for the consumers' health and these foods should not be consumed raw. In spite of the freezing to be a good conservation way, this process doesn't totally eliminate the pathogens of the food