Qualidade microbiológica do peixe serra (Scomberomerus brasiliensis) e do gelo utilizado na sua conservação

Microbiological quality assessment of fish origin food along the production chain in upper Blue Nile watershed, Ethiopia

Pathogenic microorganisms can grow accidentally on fish origin human food and can be a cause of human food-borne illness. The purpose of this study was to estimate the occurrence and microbial load pattern of Escherichia coli, Salmonella, Staphylococcus aureus, and Shigella spp. along the fish origin food value chain. A total of 396 fish samples were collected by a systematic random sampling technique of cooked and raw in the three species of fish. Fish muscles were tested using selective media, followed by conventional biochemical tests. The bacterial load was assessed using a standard plate count method. Whereas the fungal load were measured by cultured in a Sabouraud's dextrose agar (SDA) medium. The overall prevalence was Escherichia coli 84 (21.21%), Salmonella 27 (6.82%), Staphylococcus aureus 19 (4.80%), and Shigella spp. 17 (4.29%). The average mean total coliform count was observed 1.2 × 10² cfu/g and 5.10 × 10⁴ cfu/g in cooked and raw fish samples, respectively. Whereas total viable count mean of 8.05 × 10⁴ cfu/g and 11.5 × 10⁴ cfu/g in cooked and raw fish, respectively. The Fungal load counts under the range 5.6 × 10¹ cfu/g to 1.09 × 10³cfu/g were observed. The study has revealed that fish food in the study area has the possibility of microbial public health risk. Hence, it could be wise to improve the knowledge of key actors from harvesting to consumption to enhance the meals protection practices and high-quality standards of fish foods.

Microbiological quality of trahira fish (Hoplias malabaricus) from Baixada Maranhense, municipality of São Bento, MA

ABSTRACT: Fish are considered rich sources of nutrients. Health care throughout its production chain aims to ensure quality, minimizing the risks of transmission of foodborne diseases. In order to evaluate the microbiological quality of trahira fish (H. malabaricus), 40 samples were analysed for Most Probable Number (MPN) of coliforms at 45ºC, counts of aerobic mesophilic bacteria and Staphylococcus spp., identification of E. coli, Salmonella spp. and Aeromonas spp.. Analyses were conducted according to official methods, procedures, and recommendations. Microbiological results showed coliform values at 45 °C ranging from <3 to > 1.1 × 103 MPN/g, presence of E. coli in 14 (35%) samples, counts of mesophilic aerobic bacteria from 9 × 102 to 109 CFU/g and absence of coagulase positive Staphylococcus aureus. Salmonella spp. was detected in 2 (5%) samples, which is in disagreement with the standards required by the RDC Nº 12 of January, 2001 (ANVISA) regarding Aeromonas spp. In total, 36 (90%) samples were contaminated, 7 (19.4%) by A. cavie and 29 (80.6%) by A. hidrophila. The results of this research showed unsatisfactory hygienic and sanitary conditions of fish from the municipality of São Bento (MA), exposing consumers to the risk of foodborne diseases.

QUALIDADE HIGIÊNICO-SANITÁRIA DA TILÁPIA (Oreochromis spp.) FRESCA E CONGELADA EM MERCADOS PÚBLICOS

Resumo Objetivou-se verificar a qualidade higiênico-sanitária da tilápia (Oreochromis spp.), comercializada em mercados públicos do município de Mossoró-RN. Para isso, foi realizado, através de checklist, um estudo observacional, para avaliação das boas práticas de manipulação em 10 estabelecimentos de comercialização do peixe. Foram obtidas 30 amostras de tilápia avaliadas quanto aos aspectos sensoriais, microbiológicos (Salmonella spp., coliformes a 45 ºC, contagem de Staphylococcus ssp., bactérias psicrotróficas e enterobactérias) e quanto ao pH e temperatura interna e externa. Observou-se que nenhum dos estabelecimentos apresentou conformidade com os padrões recomendados pela legislação. Já em relação à avaliação sensorial, 83,3% das amostras analisadas apresentavam conformidade com as exigências da legislação. Quanto à pesquisa de coliformes a 45 ºC, os resultados variaram de 0,477 a 1,509 log10 UFC/g, na pesquisa de Staphylococcus spp., de 4,854 a 5,397 log10 UFC/g e ainda 3,884 a 4,937 e 4,707 a 5,463 log10UFC/g para enterobactérias e psicrotróficas, respectivamente. As amostras apresentaram-se dentro do exigido para a contaminação por Salmonella spp.(ausência). O pH variou de 5,99 a 6,18 e as temperaturas indicaram desconformidade com o recomendado. Assim, a qualidade higiênico-sanitária da tilápia comercializada em mercados públicos de Mossoró-RN estava comprometida, apresentando risco à saúde do consumidor pelas condições insatisfatórias.