Hygienic-sanitary evaluation of sushi and sashimi sold in Messina and Catania, Italy

Abstract

Sushi and sashimi are traditional Japanese food, mostly consisting of raw seafood alone or in combination with rice. Eating sushi and sashimi has become popular in many countries even outside Japan. This food is not free from health risks such as ingestion of pathogenic bacteria or parasite. The aim of this study was to investigate on hygienic-sanitary quality of sushi and sashimi sold in the cities of Messina and Catania, Southern Italy. Fifty samples (38 sushi and 12 sashimi) were analysed to determinate the aerobic mesophilic bacteria (AMB), psycrophilic bacteria (PB), Enterobacteriaceae, specific spoilage organisms (SSOs), Pseudomonas spp., coagulase-positive staphylococci, micrococci, Vibrio spp., Bacillus cereus, Salmonella spp. and Listeria monocytogenes. In sushi, AMB ranged from 5.00 to 8.18 log CFU/g, PB from 4.70 to 7.13 log CFU/g, Enterobacteriaceae from 1.41 to 6.67 log CFU/g, while SSOs and Pseudomonas spp. from 3.49 to 7.72 and from 3.36 to 8.00 log CFU/g, respectively. Micrococci ranged from 3.53 to 5.03 log CFU/g and coagulase positive staphylococci were found in 16 samples (2.00 to 3.60 log CFU/g). Bacillus cereus was found in 3 samples (1.70 to 4.00 log CFU/g), while Vibrio spp. was found in 15 of the sushi samples (1.70 to 3.70 log CFU/g). In sashimi, the AMB, PB and SSOs values were higher than 7.00 log CFU/g, Pseudomonas spp. and Enterobacteriaceae were from 6.00 to 8.00 log CFU/g, while Vibrio spp. were found in six samples with means of 2.00 log CFU/g. No Salmonella spp. and Listeria monocytogenes were detected in all sushi and sashimi samples.

Heavy metal contamination, microbiological spoilage and biogenic amine content in sushi available on the Polish market

“…The contamination of sushi with pathogenic bacteria, such as Salmonella spp., Listeria monocytogenes , Vibrio parahaemolyticus , Bacillus cereus and Staphylococcus aureus , is another hazard often associated with sushi consumption, mainly as a result of the lack of heat treatment of the fish and seafood …”

“…[10][11][12] The contamination of sushi with pathogenic bacteria, such as Salmonella spp., Listeria monocytogenes, Vibrio parahaemolyticus, Bacillus cereus and Staphylococcus aureus, is another hazard often associated with sushi consumption, mainly as a result of the lack of heat treatment of the fish and seafood. 1,6,13 Biogenic amines, the products of amino acids decarboxylation, are often related to fish poisoning incidents. Histamine, which is the most common cause of biogenic amine-related intoxication, can cause scombroid fish poisoning.…”

Evaluasi Mutu Tuna Loin Segar untuk Sashimi yang Diolah di atas Perahu Selama Penanganan dan Distribusinya Di Ambon

“…Tuna untuk sashimi harus aman, bebas dari resiko kesehatan seperti adanya infeksi oleh bakteri pathogen dan parasit (Muscolino et al, 2014). Hasil analisis cemaran mikroba patogen terhadap E. coli dan Salmonella sp.…”

“…Tingginya kandungan bakteri tersebut disebabkan karena meja pada kapal yang digunakan proses loin tuna kurang saniter dengan kandungan bakteri sebesar 4,7 x 10 6 koloni/sel serta bakteri Coliform sebesar 235 MPN/ mL, sehingga kemungkinan tuna tercemar dari meja kapal yang digunakan sangat besar (Tabel 4). (Muscolino et al, 2014). Tingginya jumlah bakteri tersebut dipicu oleh meningkatnya suhu selama transportasi dari sekitar 1,73-2,16 °C menjadi 5,76-6,01 °C.…”

Conhecimento de manipuladores de alimentos sobre higiene e condições sanitárias na produção de comida japonesa

“…Esses alimentos são considerados potencialmente perigosos (MUSCOLINO et al, 2014), pois o consumo de peixe cru apresenta riscos à saúde pela potencial presença de microrganismos patogênicos (ATANASSOVA et al, 2008).…”