MICROBIOLOGICAL ANALYSIS OF FISH-BASED SUSHI AND SASHIMI SAMPLES COMMERCIALIZED IN THE CITY OF GUARAPUAVA-PR

Abstract

Sushi and sashimi, Japanese dishes that have gained widespread popularity globally and in Brazil, are particularly susceptible to microbial contamination. This vulnerability stems from the use of raw or minimally processed fish, with the risk further increased by intense handling during preparation and the absence of thermal treatment that would eliminate potential pathogens. Given this concern, the present project aimed to conduct a microbiological evaluation of fish-based sushi and sashimi, specifically investigating psychrotrophic and mesophilic bacteria to assess the hygienic-sanitary conditions of these products. The methodology employed both deep and surface plating techniques using Standard Plate Count Agar. The results indicated that mesophilic microorganisms were isolated with counts ranging from 2.7×10² to 1.5×10⁴ CFU/g, and psychrotrophic bacteria showed counts between 6×10² and 3×10⁴ CFU/g. Although these values were lower than those reported in the literature, strict adherence to hygienic-sanitary practices in establishments could lead to improved outcomes.