Evaluation of Microbiological Quality Parameters in Industrialized Fish of Fortaleza City
Ticiane Coelho Abreu de OLIVEIRA- Francisca Raquel Vieira de ARAÚJO
- Cícera Nayara Alexandre de OLIVEIRA
- Mayra Garcia Maia COSTA
- Sônia Coelho Abreu de OLIVEIRA
- Maria Olinda Pinho de Paiva TIMBÓ
- Jackson de Queiroz MALVEIRA
Published 2023-08-25
Keywords
- Health,
- Quality,
- Fish,
- Pathogens,
- Food safety
How to Cite
This work is licensed under a Creative Commons Attribution 4.0 International License.
Abstract
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.
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References
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