Perfil microbiológico de sushis e sashimis consumidos no Brasil: uma revisão.

Abstract

In recent years, especially in large Brazilian cities, it has become common. changes in the population's food profile, with the addition of oriental dishes containing fish raw foods such as sushi and sashimi with your meals. From perishable ingredients and a lot manipulated, fresh consumption entails potential health risks, such as ingestion of pathogenic bacteria or parasites. In this context, the objective of this work was to carry out an integrative literature review on the microbiological quality of sushi and sashimi consumed in the country. Data were collected from June to September 2021, in the electronic databases Capes Periodicals, Electronic Library Online (SciELO), PubMed and academic Google, using the descriptors: Seafood, food handling, salmon, bacteria and foodborne diseases, which addressed the proposed theme in the period of 2011 to 2021, in Portuguese, English and Spanish. In this search, 80 were found. works, of which we used 63 to compose this review. 14 evaluation studies microbiologicals in Japanese culinary establishments were analyzed, of which 11 (78.57%) had contaminated samples, being the most prevalent microorganisms Staphylococcus spp., Salmonella spp. and Escherichia coli. There was no presence of Vibrio parahaemolyticus in studies across the country. Thus, it is necessary to implementation of good practices in handling and hygienic-sanitary adjustments in these establishments, being of paramount importance to maintain these practices and control over chemical, physical and biological risks of the food in question, mainly due to the of the pharmacist in their inspection to, in this way, provide excellent food. nutritional quality and consumer health insurance.