Determination of Hygienic-sanitary Quality of Ready-to-Eat Salmon Sashimi (Salmo salar) | Chapter 7 | Current Perspectives in Agriculture and Food Science Vol. 3

 This study proposed to investigate the clean-sanitary character of salmon (Salmo salar) sashimi ready for use in the city of Cuiaba, Mato Grosso, Brazil, through the microbiological, physicochemical, and antimicrobial resistance description, and the potential risks to consumers’ energy. Salmon (Salmo salar) is among the fish whose devouring as a fresh inexperienced food has evenly increased, principally presented as sushi and sashimi. Fifty sashimi samples from 5 bars were characterized for inventory of Aerobic Psychrotrophic Heterotrophic Bacteria (APHB) and Aerobic Mesophilic Heterotrophic Bacteria (AMHB), Enterobacteriaceae, coliforms at 45ºC (thermotolerant coliforms), coagulase-positive Staphylococci, demeanor of Vibrio parahaemolyticus and Salmonella sp., and determination of hydrogen potential (pH) and total changeable basic nitrogen (TVB-N). The bacterial isolates were judged for their resistance sketch to the antimicrobial agents. The verdicts demonstrated that the counts of APHB, AMHB, and coagulase-definite Staphylococci, as well as the determination of pH and TVB-N, were inside the safe limits for devouring set by national and worldwide standards. Salmonella sp. and V. parahaemolyticus vicinity, Enterobacteriaceae and thermotolerant coliform counts, and their disagreement accompanying those standards bred questions about the hygienic and clean quality of sashimi.  The Staphylococcus aureus and V. parahaemolyticus isolates demonstrated resistance to Penicillin, Ampicillin, Cefoxitin, Cefotaxime, Tetracycline, Gentamicin, and Amikacin, while the Salmonella sp. separate showed no opposition to all the antimicrobial agents intentional. The results showed that 48% of the samples were hold right to consumption while 52% had unsatisfactory clean - sanitary value for the parameters judged. It is suggested that comparable work be carried out in various cities in the country for a fuller survey of the quality concerning this food cast, as well as experimental studies related to management and raw materials.

Author(s) Details:

Iara Oliveira Arruda,
Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso, Brazil.

Talitha Maria Porfírio,
Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso, Brazil.

Edgar Nascimento,
Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso, Brazil.

Demetrio de Abreu Sousa,
Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso, Brazil.

Daniel Oster Ritter,
Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso, Brazil.

Marilu Lanzarin,
Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso, Brazil.

Please see the link here: https://stm.bookpi.org/CPAFS-V3/article/view/10238