AVALIAÇÃO DA QUALIDADE MICROBIOLÓGICA DE SUSHI À BASE DE SALMÃO COMERCIALIZADO EM RESTAURANTES DE JOÃO PESSOA - PARAÍBA

Abstract

A very present nourishment in the everyday food of the japanese people is sushi. This recipe is currently appreciated around the world in is more traditional form as sashimi and nigiri, which are prepared with fresh fish, and in many other configurations. It’s preparing must meet sanitary standards as a way of reducing the microbiological risk and potential foodborne outbreaks. Considering the risks of consuming in natura fish based sushi, this work evaluated the microbiological quality of salmon based sashimi and nigiri acquired in eight establishments, which were located at Shopping Centers, specialized on japanese cuisine in the city of João Pessoa, PB. The evaluation of sensorial characteristics of the salmon used showed that the product had no visible signs of microbiological contamination. In the study of the applicability of Good Manufacturing Practices, only one establishment was considered inadequate on the global evaluation of it’s items, and all of the others were considered adequate with restrictions. According to what is recommended by the brazilian legislation, 37.5% of the sashimi samples and 75% of the nigiri samples which were analysed were considered in satisfactory sanitary conditions. The remaining samples showed presence of Salmonella spp. and coagulase positive Staphylococcus above the limit established by the legislation for this type of microorganism. The analysis of the results allowed to realize the necessity of a better technical capacitation of the employes, in order to guarantee the quality and safety of the food, having in account the high microbiological risk of the raw material used