| Journal: | Acta scientiarum. Technology |
| Database: | PERIÓDICA |
| System number: | 000347641 |
| ISSN: | 1806-2563 |
| Authors: | Moura-Filho, Leonardo Gadelha Malta de1 Mendes, Emiko Shinozaki1 Silva, Roseli Pimentel Pinheiro e1 Goes, Lilian Maria Nery de Barros1 Vieira, Karla Patricia Brito de Araujo1 Mendes, Paulo de Paula1 |
| Institutions: | 1Universidade Federal Rural de Pernambuco, Departamento de Medicina Veterinaria, Recife, Pernambuco. Brasil |
| Year: | 2007 |
| Season: | Ene-Jun |
| Volumen: | 29 |
| Number: | 1 |
| Pages: | 85-90 |
| Country: | Brasil |
| Language: | Portugués |
| Document type: | Artículo |
| Approach: | Experimental, aplicado |
| English abstract | The fish consumption has grown, either for a higher sense of the consumers or for governments marketing strategies. In this context, the Japanese culinary is distinguished, whose main basis is fish. Thus, this study aims to evaluate the sashimi and vegetables commercialized in restaurants of Recife through Most likely Number (NMP) of Vibrio parahaemolyticus, plus total and termotolerantes coliforms, research of Vibrio spp. and Escherichia coli. 30 samples collected in five establishments were analyzed. Significant difference in the indexes of contamination of the searched restaurants was not observed. Presence of Escherichia coli was verified in two samples of sashimi and eight vegetable samples. damsela, V. fluvialis, V. furnissii, V. hollisae and V. harveyi were identified, not being isolated V. parahaemolyticus. One conclusion was that some restaurants need to implement Good Fabrication Practices (BPF), so that the commercialized sashimi and vegetables do not propagate microorganisms, minimizing the incidence of the illnesses transmitted by food |
| Portuguese abstract | O consumo de pescado tem crescido, seja pela maior consciência dos consumidores, seja por estratégias de marketing dos governos. Nesse contexto, destaca-se a culinária japonesa, cuja base principal é o pescado. Desta forma, objetivou-se avaliar os sashimis e vegetais comercializados em restaurantes do Recife através do Número Mais Provável (NMP) de Vibrio parahaemolyticus e coliformes totais e termotolerantes, pesquisa de Vibrio spp. e Escherichia coli. Analisaram-se 30 amostras coletadas em cinco estabelecimentos. Não se observou diferença significativa nos índices de contaminação dos restaurantes pesquisados. Verificou-se presença de Escherichia coli em duas amostras de sashimi e em oito amostras de vegetais. Identificaram-se Vibrio damsela, V. fluvialis, V. furnissii, V. hollisae e V. harveyi, não sendo isolado V. parahaemolyticus. Conclui-se que alguns restaurantes necessitam implantar as Boas Práticas de Fabricação (BPF) para que os sashimis e vegetais comercializados não veiculem microrganismos, diminuindo a incidência das doenças transmitidas por alimentos |
| Disciplines: | Química |
| Keyword: | Tecnología de alimentos, Microbiología, Sashimi, Contaminación de alimentos, Vigilancia sanitaria, Coliformes totales, Vibrio |
| Keyword: | Chemistry, Food technology, Microbiology, Sashimi, Food pollution, Sanitary surveillance, Total coliforms, Vibrio |
| Full text: | Texto completo (Ver HTML) |
