Micro-organismos indicadores e patogênicos, susceptibilidade à antimicrobianos e histamina em sashimi de salmão (Salmo salar)

Abstract

Brazilians appreciate fish, such as salmon from Chile, Argentina and China. Mostly like fresh and frozen fish. Studies that estimate the sanitary quality of raw food consumed and fish consumption (salmon), such as sashimi, are necessary to define the quality of use of these products, consumption practices and their possible consequences to the health status of the population. Samples of salmon sashimi (Salmo salar) were collected from 10 specialized restaurants in the municipality of. In each restaurant, six samples were collected, making 60 samples, which were sent to the Laboratory of Microbiological Analysis of Food and Water of the UEMA where they were carried out: counting of coliforms at 35 ºC and 45 ºC, Staphylococcus count, identification of Escherichia Coli and Vibrio parahaemolyticus, isolation and identification of Salmonella sp. to antimicrobial susceptibility of strains isolated, and analysis of histamine determination in all samples. The results were statistically evaluated using the Skott Knott test. The following results were obtained: absence of Vibrio parahaemolyticus in 100% of the samples tested; Presence of Salmonella sp. In 3 (5%) of the samples; of coliforms at 35 °C of 0.4 x 10 to ≥ 2.4 x 102 NMP/g, coliforms at 45 °C ranged from 0 to > 2.4 x 102 NMP/g with 20% (12)> 102 UFC/g, of these identified strains of E. coli in 3 (5%) of the samples; For Staphylococcus showed a count of <20 to 5.0 x 104 CFU / g, and none of the samples had S. coagulase positive; Aeromonas spp. Were identified in 95% of the samples, of which 60 (91%) were identified as A. hydrophila and 6 (9%) A. caviae. Of the 66 strains of Aeromonas spp. (81.82%), GEN (59.09%) and LVX (56.06%) and resistance to AMP and CRX - 96.97% and 92.42%, respectively. These samples showed resistance to all tested antimicrobials. The isolates of E. coli presented 100% sensitivity to CPM, CTX, LVX, PPT and SUT; where as they presented greater resistance to the antimicrobial AMP (66.67%). The strains of Salmonella sp. Presented 100% sensitivity to GEN, AMC, CRX, CPM, CTX, LVX and PPT and 33.33% of resistance to AMP, AMI and SUT. The concentration limits of histamine varied from 44.06 +0.74 to 505.46 +8.83 mg / kg of salmon sashimi and 21 of these samples had a concentration higher than 100mg / kg. The analyzed samples present unsatisfactory sanitary conditions and public health risks, besides the isolated microorganisms presented high resistance to the tested antimicrobials and high concentrations of histamine, theoretically capable of causing symptoms of escombroid poisoning.