Identification of packed sushi enterobacteria Bianca Cardoso de Freitas Sales, Caroline Pinheiro Silva, Marcia Zorello Laporta, priscila reina Siliano

Abstract

The quality of the food and the hygiene control refer to any and all improvement practices in the handling, preparation, sale and preservation of the product ready for consumption. The aim of the present study was to research and identify enterobacteria present in sushi based on vegetables and fish. The sushi samples, acquired in the three different specialized markets, were stored in Styrofoam trays, wrapped with transparent film paper. The 20 samples were placed in isothermal boxes and taken to the Biology Laboratory of the Centro Universitário Fundação Santo André for microbiological analysis. The results of the analysis on the samples showed the presence of pathogens associated with contamination by total coliforms such as Enterobacter, Escherichia coli and Citrobacter. None of the analyzed samples proved to be suitable for consumption. Strict hygienic-sanitary measures are recommended to professionals responsible for handling and distributing products in order to control possible potential risks to consumer health.