Análise Higiênico - Sanitária de Sushi e Sashimi comercializados em estabelicimento na cidade de Maringá - Pr.

Abstract

The consumption of fish, especially sushi and sashimi, has been highlighting in recent years. Because these foods do not go through a cooking process there is a high risk of contamination, so it is essential that establishments follow strict quality control. This study evaluated the hygienic-sanitary quality of sushi and sashimi marketed in five restaurants in Maringá-PR. For microbiological analysis, 3 samples of sushi and sashimi were collected from each restaurant, totaling 15 samples of each food. From the results found, 33.3% of the samples were unfit for human consumption, being nine of sushi and one of sashimi. Of these, three presented contamination by Salmonella spp.. The data found corroborate with the literature on the subject demonstrating fragility in hygienic-sanitary conditions of establishments that commercialize this type of food. As a result, it is concluded that greater care is required both during storage and handling of these foods, considerating that these, when out of quality standards, can become a serious public health problem. Therefore, more effective food oversight by the responsible bodies is extremely important.