Sushi: a microbiological risk?

Abstract

The presence of coagulase-positive staphylococci and coliforms at 45°C in foods that will be eaten raw is a potential  risk to consumer’s health. We sought to determine the presence of bacteria belonging to the groups of staphylococci and  coliforms in salmon-based  sushi marketed in Parnaíba, Piauí State. Analyses were performed to determine counts on  reared heterotrophic bacteria (RHB), coagulase-positive staphylococci and MPN Coliform at 45ºC. The results were  compared to acceptable limits by RDC nº 12 de 2001 by the Environmental Agency. The scores range from RHB 1.3 x 10 5 to 4.0 x 10 7 CFU/g and 4.6 x 10 4 to 2.2 x 10 5 CFU/g for establishments A and B. The coagulase positive staphylococci  counts from the establishment A samples are shown to be above the legal levels and to be absent from establishment B. The  presence of coliforms at 45°C was confirmed for the two outlets, yet 25% of establishment B samples expressed levels  above those permitted by law. This study demonstrates the microbiological risks involved in the consumption of salmon- based  sushi to confirm the presence of pathogenic bacteria in concentrations above the permitted by national legislation.