Marquis Grace E, Covaia Samantha M, Tabb Amanda M, Kitch Courtney J, Hellberg Rosalee S
Chapman University, Schmid College of Science and Technology, Food Science Program, One University Drive, Orange, CA, 92866, USA.
Heliyon. 2023 Jun 3;9(6):e16862. doi: 10.1016/j.heliyon.2023.e16862. eCollection 2023 Jun.
Raw, ready-to-eat (RTE) seafood products, such as ceviche, poke, and sushi, have experienced growing demand globally; however, these products have the potential to be contaminated with foodborne pathogens. The objective of this study was to determine the prevalence of /coliforms, , and in ceviche, poke, and sushi dishes sold at the retail level in Orange County, CA, USA. Additional organisms detected during testing were also considered in the results. A total of 105 raw, RTE samples of ceviche, poke, and sushi were collected from restaurants and grocery stores in Orange County, CA. Samples were tested for and utilizing methods from the Food and Drug Administration (FDA) Bacteriological Analytical Manual (BAM). and total coliforms were enumerated utilizing 3 M Petrifilm plates. Overall, two samples (1.9%) were positive for generic with a range of 5-35 CFU/g. Coliforms were detected in 85 samples (81%), with a range of 5-1710 CFU/g. The average coliform levels in ceviche samples (259 CFU/g) were significantly higher than the levels in sushi samples (95 CFU/g), according to a Kruskal-Wallis H test followed by the Dunn test ( < 0.05). The coliform levels in poke samples (196 CFU/g) were not significantly different from those in ceviche or sushi. All levels of and coliforms were considered acceptable or satisfactory/borderline according to standards for RTE seafood. None of the samples tested positive for or ; however, other microorganisms were detected in 17 samples, including spp. and . The results of this study are novel in that they present data on the microbiological safety and quality of ceviche, poke, and sushi dishes sold at retail in the United States, as well as provide a comparison across the three categories of raw, RTE seafood.
生的即食（RTE）海产品，如酸橘汁腌鱼、三文鱼盖饭和寿司，在全球范围内的需求不断增长；然而，这些产品有可能被食源性病原体污染。本研究的目的是确定在美国加利福尼亚州奥兰治县零售的酸橘汁腌鱼、三文鱼盖饭和寿司菜肴中大肠菌群、[此处原文缺失具体菌名]和[此处原文缺失具体菌名]的流行情况。检测过程中发现的其他微生物也纳入结果进行考量。总共从加利福尼亚州奥兰治县的餐厅和杂货店采集了105份生的即食酸橘汁腌鱼、三文鱼盖饭和寿司样本。样本依据美国食品药品监督管理局（FDA）《细菌学分析手册》（BAM）中的方法检测[此处原文缺失具体菌名]和[此处原文缺失具体菌名]。大肠菌群和总大肠菌群通过3M Petrifilm平板进行计数。总体而言，两份样本（1.9%）的[此处原文缺失具体菌名]呈阳性，含量范围为5 - 35 CFU/g。85份样本（81%）检测出大肠菌群，含量范围为5 - 1710 CFU/g。根据Kruskal - Wallis H检验及后续的Dunn检验（P < 0.05），酸橘汁腌鱼样本中的大肠菌群平均含量（259 CFU/g）显著高于寿司样本（95 CFU/g）。三文鱼盖饭样本中的大肠菌群含量（196 CFU/g）与酸橘汁腌鱼或寿司样本中的含量无显著差异。根据即食海产品的标准，所有[此处原文缺失具体菌名]和大肠菌群含量均被认为是可接受的或处于满意/临界水平。没有样本检测出[此处原文缺失具体菌名]或[此处原文缺失具体菌名]呈阳性；然而，在17份样本中检测到了其他微生物，包括[此处原文缺失具体菌名]属和[此处原文缺失具体菌名]。本研究的结果具有新颖性，因为它们提供了美国零售的酸橘汁腌鱼、三文鱼盖饭和寿司菜肴的微生物安全性和质量数据，还对这三类生的即食海产品进行了比较。
