Avaliação de parâmetros de qualidade microbiológica em pescados industrializados na cidade de Fortaleza

Oliveira, Ticiane Coelho Abreu deAraújo, Francisca Raquel Vieira deOliveira, Cícera Nayara Alexandre deCosta, Mayra Garcia MaiaOliveira, Sônia Coelho Abreu deTimbó, Maria Olinda Pinho de PaivaMalveira, Jackson de Queiroz

Fish provides essential nutrients for human consumption, but it is a food quickly deteriorated and very related in cases of foodborne diseases (DTAs). The objective of the study was to evaluate the quality of industrialized fish in the city of Fortaleza, through microbiological analyzes of the main pathogens common to fish, which compromise their health and food safety for consumers. For Salmonella spp. the International Organization for Standardization - ISO 6579: 202, the American Public Health Association (APHA), Compendium of methods for the microbiological examination of foods, 5th ed. 2015, pages 75-85, 110-113 and 411421, for Escherichia coli screening and International Organization for Standardization - ISO 6888-1: 2021 for screening for positive coagulase Staphylococcus. According to the results obtained, a percentage of 8.5% of positive samples for the parameter Salmonella spp. and 15% of samples with confirmatory results for E. coli. According to IN 161/2022, the research for Salmonella spp., in food must present an absence result in all sample units analyzed by batch. For the positive result of S. aureus coagulase, the count found was below what the legislation requires for food.

Resumo expandido

1. Health
2. fish
3. pathogens
4. quality
5. food safety