Calidad higiénico-sanitaria del sashimi de salmón (Salmo salar) listo para consumir
DOI:
https://doi.org/10.33448/rsd-v10i12.20900Palabras clave:
Brasil; pescado crudo; seguridad alimentaria; consumo; bacteria; antibióticos.; Brasil; Pescado crudo; Seguridad alimentaria; Consumo; Bacteria; Antibióticos.Resumen
Cincuenta muestras de sashimi de 5 restaurantes fueron caracterizadas para el recuento de Bacterias Heterotróficas Psicrotróficas Aeróbicas (APHB) y Bacterias Heterotróficas Mesofílicas Aerobias (AMHB), Enterobacteriaceae, Coliformes a 45ºC (Coliformes termotolerantes), Estafilococos coagulasa positivos y presencia de Salmonella sp. y Vibrio parahaemolyticus y determinación del potencial de hidrógeno (pH) y nitrógeno básico volátil total (TVB-N). Se evaluó el perfil de resistencia de los aislados bacterianos a los agentes antimicrobianos penicilina, ampicilina, cefoxitina, cefotaxima, amikacina, gentamicina, tetraciclina y trimetripim-sulfametoxazol. Los resultados mostraron que los recuentos de APHB, AMHB e estafilococos coagulasa positivos y los valores de las determinaciones de pH y TVB-N se corresponden (estaban de acuerdo) con los estándares nacionales e internacionales adoptados como límites seguros para o consumo. Ao contraste, o recuento de Enterobacteriaceaes e coliformes termotolerantes e a presença de Salmonella sp. e V. parahaemolyticus não se corresponde com o que estabelece (estaban em desacuerdo) com esas normas, lo que suscitaba preocupação por la calidad higiénico-sanitaria del sashimi. Los aislados de Staphylococcus aureus y V. parahaemolyticus mostraron resistencia a penicilina, ampicilina, cefoxitina, cefotaxima, tetraciclina, gentamicina y amikacina, mientras que Salmonella sp. el aislado no mostró resistencia a todos los agentes antimicrobianos estudiados. Los resultados arrojaron que el 48% de las muestras eran aptas para el consumo mientras que el 52% presentaba una calidad higiénico-sanitaria insatisfactoria para los parámetros evaluados.
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