Alegria Sandy J C, Santos Maria Isabel S, Furtado Rosália M S, Correia Cristina Belo, Lima Ana Isabel G, Pedroso Laurentina R, Ramos Sónia Catarina da Silva
Faculty of Veterinary Medicine, Universidade Lusófona de Humanidades e Tecnologias, Lisbon, Portugal.
LEAF - Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal.
Port J Public Health. 2022 Jun 28;40(2):69-80. doi: 10.1159/000525005. eCollection 2022 Sep.
Being a food product that contains perishable ingredients and involves a significant degree of manual handling during preparation, sushi is regarded as a potentially hazardous food, which may lead to foodborne disease outbreaks. In Portugal, consumption of takeaway sushi meals has strongly increased throughout the past few years; however, there is limited information regarding its compliance with food quality standards. Under this context, the present study aimed to evaluate the microbiological quality and safety of take-away ready-to-eat sushi meals in Lisbon, Portugal. Sixty-two samples were collected from different origins (restaurant and hypermarket), and each sample was tested for aerobic mesophilic microorganisms, Enterobacteriaceae, , positive coagulase Staphylococci, presumptive count, as for detection of pathogenic microorganisms, such as spp., and , and . Results revealed that 48.4% (30/62) were deemed unsatisfactory, 35.5% (22/62) were classified as borderline and only 16.1% (10/62) were considered satisfactory. Even though we did not detect the incidence of potentially pathogenic microorganisms in sushi, the presence of and coagulase-positive Staphylococci was detected at unsatisfactory levels. Furthermore, significant differences between the place of origin (restaurant vs. hypermarket) and type of fish were also observed. Overall, the high number of samples classified with a level of microbiological quality "unsatisfactory" and "borderline" highlights the need to review good hygiene practices, as well as the quality of the raw materials used, to obtain a final product with a satisfactory quality and safety level.
寿司作为一种含有易腐成分且在制作过程中涉及大量人工操作的食品，被视为具有潜在危害的食品，可能导致食源性疾病爆发。在葡萄牙，过去几年外卖寿司餐的消费量大幅增加；然而，关于其是否符合食品质量标准的信息有限。在此背景下，本研究旨在评估葡萄牙里斯本外卖即食寿司餐的微生物质量和安全性。从不同来源（餐厅和超市）收集了62个样本，每个样本都检测了需氧嗜温微生物、肠杆菌科、凝固酶阳性葡萄球菌、推测计数，以检测致病微生物，如某些菌种、特定病原体等。结果显示，48.4%（30/62）被认为不合格，35.5%（22/62）被归类为临界值，只有16.1%（10/62）被认为是合格的。尽管我们在寿司中未检测到潜在致病微生物的发生率，但检测到蜡样芽孢杆菌和凝固酶阳性葡萄球菌的存在水平不理想。此外，还观察到产地（餐厅与超市）和鱼类类型之间存在显著差异。总体而言，大量微生物质量等级为“不合格”和“临界值”的样本凸显了审查良好卫生规范以及所用原材料质量的必要性，以获得质量和安全水平令人满意的最终产品。
