Microbiological quality of salmon (Salmo salar) sold in cities of the state of São Paulo, Brazil

Nespolo, Natália Maramarque; Martineli, T. M.; Rossi, Oswaldo Durival

doi:10.1590/s1517-83822012000400021

Cited by 13 publications

(7 citation statements)

References 10 publications

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“…But the more than 10 4 CFUg -1 will be denoted as unsatisfactory class food [30,31]. The acceptable limit for the total coliform count and the total fecal coliform count is ˂1 MPNg -1 and not detected respectively [32]. In this research, 10% of curry samples and 40% fast food samples bring acceptable limits of aerobic colony counts.…”

Section: Microbiological Quality Analysismentioning

confidence: 75%

Antibiotic Sensitivity for Ready-to-Eat Fish-Based Food-Borne Bacterial Pathogens

Guha¹,

Mondal²,

Rahman³

et al. 2020

JPMR

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For the degradation of fish-based foods that consumed without any further processing, microbes play an important role. Proper knowledge of microbiological conditions can ensure quality food products that can save from foodborne diseases. The present study was carried out to investigate the microbiological quality of 30 ready-to-eat fish-based foods. The results exposed that the highest standard plate count (SPC) was 3.98610 3 CFUg-1. Hence, the analyzed samples were of acceptable microbial quality based on the total aerobic bacterial count. On the contrary, about 20% of food samples were identified as inappropriate because of containing fecal coliform. Salmonella spp. was not detected in any of the investigated samples. Six antibiotics namely tetracycline hydrochloride, erythromycin, amoxicillin, chlorpheniramine maleate, cephalexin, and ciprofloxacin were employed for susceptibility testing. Among the tested antibiotics, tetracycline hydrochloride and ciprofloxacin showed 87-100% susceptibility at the concentration of 240 µg/mL. In the same concentration cephalexin showed 78% but other three antibiotics showed very less susceptibility against ready-to-eat fish-based food born bacterial pathogens.

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Section: Microbiological Quality Analysismentioning

confidence: 75%

Antibiotic Sensitivity for Ready-to-Eat Fish-Based Food-Borne Bacterial Pathogens

Guha¹,

Mondal²,

Rahman³

et al. 2020

JPMR

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“…Com semelhantes resultados, Nespolo et al (2012) ratificaram que o congelamento é a melhor prática de armazenamento para salmão e Chau et al (2017) destacou a necessidade de criteriosa escolha dos fornecedores, para garantia de alimento seguro (Trafialek et al, 2017). Segundo Luiz et al (2017), estratégias como a aplicação de boas práticas não têm sido suficientes, havendo necessidade de novas tecnologias sanitizantes na indústria de pescado, assim como, a busca por produtos bactericidas com ação sobre microrganismos patogênicos emergentes e que sejam seguros sob o ponto de vista químico.…”

Section: Resultsunclassified

“…1,4x10 3 <20 6,1x10 2 3,0x10 2 <20 <20 0,4x10 3 a ± 0,5x10 3 R9 1,8x10 3 <20 1,8x10 3 7,5x10 2 <20 <20 0,7x10 3 a ± 1,0x10 3 R10 5,0x10 3 <20 <20 6,0.x10 3 7,0x10 3 <20 3,0x10 3 a ± 3,0x10 3 No Brasil, não há critério de pesquisa para Aeromonas em produtos cárneos consumidos crus (Brasil, 2001), mas sua presença em alimentos constitui um perigo para a saúde humana (Nespolo et al, 2012). A contaminação ambiental e a natureza psicrotrófica das cepas (Chau et al, 2017) permitem a identificação de células viáveis em produtos sob refrigeração e podem explicar nossos resultados.…”

Section: R8unclassified

Ocorrência de bactérias patogênicas e deteriorantes em sashimi de salmão: avaliação de histamina e de susceptibilidade a antimicrobianos

Cordeiro

Galeno

Mendonça

et al. 2020

Braz. J. Food Technol.

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Resumo O estudo das condições higiênico sanitárias de alimentos cárneos consumidos crus, como o sashimi, é necessário para definir sua qualidade e possíveis consequências para a saúde humana. Foram coletadas 60 amostras de sashimi de salmão (Salmo salar), de dez restaurantes na cidade de São Luís, Maranhão - Brasil, sendo seis de cada local. As amostras foram analisadas para contagem de coliformes a 35 °C, coliformes a 45 °C e Staphylococcus coagulase positiva e negativa, identificação da presença de Escherichia coli, Salmonella sp., Vibrio parahaemolyticus e Aeromonas spp, teste de suscetibilidade a antimicrobianos dos isolados e quantificação de histamina nas amostras. Os resultados mostraram elevadas contagens de coliformes a 35 °C e 12 amostras com >102 NMP/g de coliformes a 45 °C, presença de E. coli e de Salmonella sp. em 3 amostras cada, ausência de V. parahaemolyticus e Staphylococcus coagulase positiva e contagem de Staphylococcus coagulase negativa entre <20 e 5,0x104 UFC/g, presença de Aeromonas spp. em 95% das amostras, sendo 60 isolados A. hydrophila e 6 A. caviae. Para suscetibilidade aos antimicrobianos, os isolados de E. coli foram sensíveis a CPM, CTX, LVX, PPT e SUT, dois resistentes a AMP; um resistente a GEN, um a AMI e um a AMC. Os isolados de Salmonella foram sensíveis a AMC, CPM, CFO, CRX, GEN, LVX e PPT, um resistente a AMI e um a AMP e SUT. Os isolados de Aeromonas foram resistentes em média a cinco dos antimicrobianos, sendo a AMP (97%), a CRX (90,9%) e a AMC (77,3%), e 81,8% foram sensíveis ao CPM. Os níveis de histamina variaram de 44,06 ± 0,74 a 505,46 ± 8,83 mg/kg, sendo 21 das amostras com níveis superiores a 100 mg/kg. As amostras apresentaram condições higiênicos sanitárias insatisfatórias e riscos para a saúde pública, por identificação de bactérias patogênicas e elevadas concentrações de histamina capazes de causar intoxicação escombróide, e ainda, isolados com multirresistência aos antimicrobianos testados.

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“…Aeromonas ssp. have been detected in 41.95% of the samples, with population variation from 2.0 × 10 2 to 8.0 × 10 3 CFU/G [90]. Another study in the state of Rio Grande do Sul, Brazil, investigated the occurrence of Aeromonas hydrophila and Campylobacter jejuni in the samples of fresh tuna (Thunnus spp.)…”

Section: Bacteria Of the Genus Aeromonas Spp Associated To Pathologies In Humansmentioning

confidence: 99%

“…Because of the remarkable diversity of ecosystems in which Aeromonas inhabit, they have become resistant to antimicrobial agents and become highly virulent. In fact, several Aeromonas species secrete extracellular proteins such as amylase, chitinase, elastase, aerolysine, nuclease, gelatinase, lecitinase, lipase, and protease, which, according to the literature, are known to be virulent factors that cause disease in fish and human beings [69] [70] [81] [90].…”

Section: Virulence Factorsmentioning

confidence: 99%

Food Safety and Fish Farming: Serious Issues for Brazil

Barros¹

2020

FNS

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Fish farming in Brazil has been growing, and a new branch that has been taking up space and evolving, every year, as a source of leisure, is fish-pay. Despite being a leisure practice, this type of fish farming has contributed to the development of Brazilian aquaculture. With the growth of aquaculture in the country, concerns about the quality of the product arise, both financially and microbiologically. Aquaculture has caused some environmental problems, such as the increase in the population growth of bacteria specific to the aquatic environment and the possible proliferation of microorganisms resistant to antibiotics due to the indiscriminate use of these drugs in nurseries. Inadequate water quality conditions can contaminate fish and favor the development of diarrheal infections due to the microbiological load present in the fish. This article aims to review the literature covering the general characteristics of fish, including aspects of nutritional importance, and mechanisms of deterioration and analysis of freshness.

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Microbiological quality of salmon (Salmo salar) sold in cities of the state of São Paulo, Brazil

Abstract: The present paper evaluated the microbiology of salmon by quantifying mesophilic heterotrophic microorganisms, total and thermotolerant coliforms, and the presence of

Cited by 13 publications

References 10 publications

Antibiotic Sensitivity for Ready-to-Eat Fish-Based Food-Borne Bacterial Pathogens

Antibiotic Sensitivity for Ready-to-Eat Fish-Based Food-Borne Bacterial Pathogens

Ocorrência de bactérias patogênicas e deteriorantes em sashimi de salmão: avaliação de histamina e de susceptibilidade a antimicrobianos

Food Safety and Fish Farming: Serious Issues for Brazil

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