Avaliação da qualidade higiênico-sanitária de salmão (sashimi) comercializado em restaurantes especializados na culinária japonesa da cidade de Macapá, Amapá

Abstract

Ingestion of food contaminated by micro-organisms causes various diseases and constitutes a serious public health problem. Fish is one of the main foods that serves as a vehicle for the transmission of pathogens agents, especially Listeria monocytogenes and Salmonella spp., which is presented as the main cause of death related to foodborne diseases, and as the most involved bacterial agent in food outbreaks, respectively. The objective of this study was to evaluate the microbiological and hygienic-sanitary characteristics of salmon (sashimi) commercialized in specialized restaurants in the Japanese cuisine of the city of Macapá, Amapá. 20 samples were collected in duplicate from 10 restaurants and submitted to microbiological protocols based on Normative Instruction No. 40, dated December 16, 2005, from the Ministry of Agriculture, Livestock and Food Supply, to identify Listeria monocytogenes, and according to the Manual of Methods of Microbiological Food Analysis for the isolation of Salmonella spp. The hygienic-sanitary parameters in less compliance were according to the standard list of municipal sanitary inspection and the temperature of the samples measured by thermometer digital with infra-red scope. Of the total samples analyzed, none presented contamination by Listeria monocytogenes. However, Salmonella spp. was isolated in samples of four (40%) of the restaurants. the category that presents items in less conformity were the hygienic-sanitary parameters associated to the manipulators, highlighting the hand hygiene aspect and the risk of unsatisfactory cross-contamination in 100% of the evaluated restaurants. Sample temperature values varied from 1.0 to 22ºC, in which 80% of the samples had values higher than those recommended by Brazilian legislation (≤ 5ºC). These results show that the analyzed samples represent a risk to the health of the consumer, compromising their food and nutritional security, considering the association of unsatisfactory hygienic-sanitary parameters of manipulators, inadequate temperature and isolation of Salmonella spp. Therefore, the application of good practices of handling in this type of establishment becomes fundamental to avoid diseases and disorders of alimentary origin.