NASCIMENTO, Athina Carolina Neiva.
Resumo:
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.
