Sushi: risco microbiológico?

Abstract

The presence of coagulase-positive staphylococci and coliforms at 45°C in foods that will be eaten raw is a potential risk to consumer’s health. We sought to determine the presence of bacteria belonging to the groups of staphylococci and coliforms in salmon-based sushi marketed in Parnaíba, Piauí State. Analyses were performed to determine counts on reared heterotrophic bacteria (RHB), coagulase-positive staphylococci and MPN Coliform at 45ºC. The results were compared to acceptable limits by RDC nº 12 de 2001 by the Environmental Agency. The scores range from RHB 1.3 x 105 to 4.0 x 107 CFU/g and 4.6 x 104 to 2.2 x 105 CFU/g for establishments A and B. The coagulase positive staphylococci counts from the establishment A samples are shown to be above the legal levels and to be absent from establishment B. The presence of coliforms at 45°C was confirmed for the two outlets, yet 25% of establishment B samples expressed levels above those permitted by law. This study demonstrates the microbiological risks involved in the consumption of salmonbased sushi to confirm the presence of pathogenic bacteria in concentrations above the permitted by national legislation.