Publicação
Avaliação da Qualidade Microbiológica de Pescado cru destinado ao Consumo Doméstico
| Resumo: | The consumption of raw fish has been increasing in recent years, driven by changes in eating habits and by globalization. However, this foodstuff is highly perishable and has the potential to carry pathogenic microorganisms, thus representing a risk to the consumer’s health, especially when consumed in a domestic context and without any thermal treatment. This issue led to the objective of this study, which was to assess the microbiological quality of tuna and salmon intended for domestic consumption, with emphasis on the detection of Listeria monocytogenes, Escherichia coli and Salmonella spp. Additionally, the aim was to identify other potentially pathogenic bacterial species. Furthermore, the 24 hours of freezing in reducing the total microbial load of fish was also evaluated as a possible preventive measure to minimize microbiological risk. Out of a total of 26 samples, the results obtained revealed the absence of Salmonella spp. and Escherichia coli in all samples analysed, and the presence of two non-pathogenic species of the genus Listeria in three samples: Listeria innocua and Listeria welshimeri. However, other bacterial genera frequently isolated in aquatic environments were identified, namely Aeromonas, Pseudomonas, Proteus, among others, some of which are recognized as potentially pathogenic, especially for immunocompromised individuals. Moreover, regarding the effectiveness of the freezing process, the results showed a decrease in the microbial load, although not statistically significant. Based on the results obtained, it was concluded that the fish had been subject to good hygiene and food safety practices from the place of capture or production to the moment of sale, without excluding the possibility that, in a domestic context, the same food may become contaminated due to a lack of literacy associated with the consumption of raw fish. |
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| Autores principais: | Esteves, Inês Alexandra Carregado |
| Assunto: | Raw fish Bacterial contamination Listeria monocytogenes Salmonella spp. Escherichia coli Pescado cru Contaminação bacteriana Listeria monocytogenes Salmonella spp. Escherichia coli |
| Ano: | 2025 |
| País: | Portugal |
| Tipo de documento: | dissertação de mestrado |
| Tipo de acesso: | acesso embargado |
| Instituição associada: | Universidade de Coimbra |
| Idioma: | português |
| Origem: | Estudo Geral - Universidade de Coimbra |
| Resumo: | The consumption of raw fish has been increasing in recent years, driven by changes in eating habits and by globalization. However, this foodstuff is highly perishable and has the potential to carry pathogenic microorganisms, thus representing a risk to the consumer’s health, especially when consumed in a domestic context and without any thermal treatment. This issue led to the objective of this study, which was to assess the microbiological quality of tuna and salmon intended for domestic consumption, with emphasis on the detection of Listeria monocytogenes, Escherichia coli and Salmonella spp. Additionally, the aim was to identify other potentially pathogenic bacterial species. Furthermore, the 24 hours of freezing in reducing the total microbial load of fish was also evaluated as a possible preventive measure to minimize microbiological risk. Out of a total of 26 samples, the results obtained revealed the absence of Salmonella spp. and Escherichia coli in all samples analysed, and the presence of two non-pathogenic species of the genus Listeria in three samples: Listeria innocua and Listeria welshimeri. However, other bacterial genera frequently isolated in aquatic environments were identified, namely Aeromonas, Pseudomonas, Proteus, among others, some of which are recognized as potentially pathogenic, especially for immunocompromised individuals. Moreover, regarding the effectiveness of the freezing process, the results showed a decrease in the microbial load, although not statistically significant. Based on the results obtained, it was concluded that the fish had been subject to good hygiene and food safety practices from the place of capture or production to the moment of sale, without excluding the possibility that, in a domestic context, the same food may become contaminated due to a lack of literacy associated with the consumption of raw fish. |
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