Análise microbiológica de comida japonesa sushi e sashimi comercializados em estabelecimentos na cidade de Ponta Grossa - PR

Abstract

Nowadays there is a great demand for healthy food and therefore Japanese cuisine is highly sought after by spices in dishes based on raw fish known as sushi and sashimi. The quality and sanitary hygiene of these products are extremely important. Therefore, the objective of this work is to analyze the hygienic sanitary quality of two samples collected from sushi and two samples of sashimi in specialized and unspecialized establishments in the Ponta Grossa city, and verify possible fecal and total coliforms in the samples. Analyzes were performed following the NMP/g method, where for each sample there were triplicates of each concentration (10-1 to 10-3), using multiple tube method the samples were incubated and after that they were rested for 24 or 48 hours at 37 ° C and 45 ° respectively. The results appoint that 25% of the samples had high contamination rates, since they exceeded the limits established in Resolution RDC No. 12 of January 2, 2001 of ANVISA, item 22 - "READY DISPENSES FOR CONSUMPTION" sub item (B) for thermally tolerant coliforms, even though for total coliforms there is no acceptable maximum. In order to reduce the contamination presented by the samples, it is recommended that the establishment use the manual of good handling practices, be careful with the raw material acquired and advise its employees about the importance of an effective and efficient process which it starts on purchasing and goes until the preparation of the food.