Susceptibilidade a antimicrobianos de cepas de bactérias do gênero aeromonas isoladas de sashimi de salmão (salmo salar)

Abstract

Japanese cuisine has to be added to the Brazilian taste, especially in tourist locations and currently with the expansion of the gourmet market access to different food, eating habits have become increasingly globalized. In order to evaluate the antimicrobial susceptibility of bacteria isolated from salmon sashimi (Salmo salar) were collected 60 samples in restaurants specializing in this cuisine in the city of São Luís - MA and subjected to microbiological analysis in Food and Water Microbiology Laboratory State University of Maranhão. Microbiological testing for Staphylococcus coagulase positive research were carried out according to the methodology prescribed by the Normative Instruction 62 of August 26, 2003, the Ministry of Agriculture Livestock and Supply. For the isolation of the genus Aeromonas. We used the conventional method and characterization of the species was carried out by Aerokey II identification key. For susceptibility testing to antibiotics were selected positive strains and used the disc diffusion method with Mueller Hinton agar. The Staphylococcus sp survey showed that 32 samples (53.3%) had scores between 2,1x102 to 5x104 UFC/g, though none had contamination by Staphylococcus coagulase positive, and Brazilian law sets a maximum count 5x10³ UFC/g. The results for the detection of Aeromonas demonstrate that the total of 60 samples tested, 57 (95%) were positive and biochemical characterization has allowed the isolation of 66 strains, 60 (91%) of Aeromonas hydrophila species and 6 (9% ) Aeromonas caviae. These also had high percentages of resistance to 11 antibiotics tested. The multiple antimicrobial resistance index was higher than 0.2 in 94% of Aeromonas strains characterizing multidrug resistance. Microbiological analysis of sashimi revealed the high incidence of microorganisms of the genus Aeromonas, which constitutes a serious risk to consumer population because these bacteria are associated with the emergence of gastroenteritis in the form of outbreaks and also other extra-intestinal infections. The presence of bacteria Staphylococcus coagulase negative indicates failures during the handling and storage of Salmon