Miguéis S, Moura A T, Saraiva C, Esteves A
Escola de Ciências Agrárias e Veterinárias, Departamento de Ciências Veterinárias, CECAV, Centro de Ciência Animal e Veterinária, Universidade de Trás-os-Montes e Alto Douro, Quinta de Prados, Vila Real, Portugal
Escola de Ciências Agrárias e Veterinárias, Departamento de Ciências Veterinárias, CECAV, Centro de Ciência Animal e Veterinária, Universidade de Trás-os-Montes e Alto Douro, Quinta de Prados, Vila Real, Portugal.
Eur J Public Health. 2016 Oct;26(5):877-881. doi: 10.1093/eurpub/ckw009. Epub 2016 Feb 24.
In recent years, an increase in the consumption of Japanese food in European countries has been verified, including in Portugal. These specialities made with raw fish, typical Japanese meals, have been prepared in typical and on non-typical restaurants, and represent a challenge to risk analysis on HACCP plans. The aim of this study was to evaluate the influence of the type of restaurant, season and type of fish used on sashimi microbiota.
Sashimi samples (n = 114) were directly collected from 23 sushi restaurants and were classified as Winter and Summer Samples. They were also categorized according to the type of restaurant where they were obtained: as typical or non-typical. The samples were processed using international standards procedures.
A middling seasonality influence was observed in microbiota using mesophilic aerobic bacteria, psychrotrophic microorganisms, Lactic acid bacteria, Pseudomonas spp., HS positive bacteria, mould and Bacillus cereus counts parameters. During the Summer Season, samples classified as unacceptable or potentially Hazardous were observed. Non-typical restaurants had the most cases of Unacceptable/potentially hazardous samples 83.33%. These unacceptable results were obtained as a result of high values of pathogenic bacteria like Listeria monocytogenes and Staphylococcus aureus No significant differences were observed on microbiota counts from different fish species.
The need to implement more accurate food safety systems was quite evident, especially in the warmer season, as well as in restaurants where other kinds of food, apart from Japanese meals, was prepared.
近年来，已证实欧洲国家，包括葡萄牙，日本食品的消费量有所增加。这些用生鱼制作的特色食品，即典型的日本餐食，已在典型和非典型餐厅制作，这对危害分析关键控制点（HACCP）计划的风险分析构成挑战。本研究的目的是评估餐厅类型、季节和所用鱼类类型对生鱼片微生物群的影响。
从23家寿司店直接采集了114份生鱼片样本，并分为冬季和夏季样本。它们还根据获取样本的餐厅类型进行分类：典型餐厅或非典型餐厅。样本按照国际标准程序进行处理。
使用嗜温需氧菌、嗜冷微生物、乳酸菌、假单胞菌属、HS阳性菌、霉菌和蜡样芽孢杆菌计数参数观察到微生物群有中等程度的季节性影响。在夏季，观察到分类为不可接受或潜在危险的样本。非典型餐厅不可接受/潜在危险样本的情况最多，占83.33%。这些不可接受的结果是由于单核细胞增生李斯特菌和金黄色葡萄球菌等病原菌的高值导致的。不同鱼类品种的微生物群计数未观察到显著差异。
实施更精确的食品安全系统的必要性非常明显，特别是在温暖季节以及除日本餐食外还准备其他种类食物的餐厅。
