Suat M P, Kek H C, Jin Ai M A T
Department of Biomedical Science, Faculty of Medicine, University of Malaya, 50603 Kuala Lumpur, Malaysia.
Trop Biomed. 2017 Mar 1;34(1):45-51.
Staphylococcus aureus food poisoning and Salmonellosis outbreaks have been associated with two popular ready-to-eat items: sushi and sashimi. Thus this study aims to determine the prevalence of S. aureus and S. enterica in sushi and sashimi in Malaysia. Sushi (149) and sashimi (51) were collected from 14 retail outlets comprising supermarkets, hypermarkets, restaurants and open-air night markets. Bacterial isolation was carried out using Baird-Parker and CHROMagar Salmonella Plus selective media. The food pathogens isolated from microbiological media were then confirmed by molecular analysis. The results confirmed an overall S. aureus and S. enterica contamination of 42% (84/200) in the sushi and sashimi samples. Regarding prevalence of the individual pathogens involved, S. aureus was detected in 26% (52/200) and S. enterica in 16% (32/200) of the contaminated samples. This study demonstrates a high occurrence rate of S. aureus and S. enterica in sushi and sashimi foods in Malaysia, and warrants the necessity to monitor the microbiological process of RTE foods to ensure food safety for consumers.
寿司和生鱼片。因此，本研究旨在确定马来西亚寿司和生鱼片中金黄色葡萄球菌和肠炎沙门氏菌的流行情况。从包括超市、大卖场、餐馆和露天夜市在内的14个零售网点收集了149份寿司和51份生鱼片。使用贝尔德-帕克培养基和沙门氏菌显色培养基进行细菌分离。然后通过分子分析对从微生物培养基中分离出的食物病原体进行确认。结果证实，寿司和生鱼片样本中金黄色葡萄球菌和肠炎沙门氏菌的总体污染率为42%（84/200）。关于所涉及的单个病原体的流行情况，在26%（52/200）的受污染样本中检测到金黄色葡萄球菌，在16%（32/200）的受污染样本中检测到肠炎沙门氏菌。本研究表明，马来西亚的寿司和生鱼片中金黄色葡萄球菌和肠炎沙门氏菌的发生率很高，因此有必要监测即食食品的微生物过程，以确保消费者的食品安全。
