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Journal of Food and Nutrition Nutrition Research, Research, 2017, 2017, Vol. Vol. 5, No. 10, 729-735 729-735 Available online at http://pubs.sciepub.com/jfnr/5/10/2 ©Science and Education ublishin! "#$:10.12%&1/jfnr'5'10'2

Microbiological Microbiological and Physicochemical Physicochemical Qualities of Sushi and Sashimi from Japanese Restaurants in Brazil 1

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1

Camila Moura Batista , Maria uiza Rezende Ribeiro , Mauricio Junio !ranco de Souza , iana 1

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Jayme Borges , "#nia $parecida Pinto de Castro !erreira , Maria Cl%udia Porfirio $ndr& $ndr& 1

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(aculdade de )utri*+o, -niversidade (ederal de ois, oinia, #, rasil $nstituto de atolo!ia ropical e Sa3de 3blica, -niversidade (ederal de ois, oinia, #, rasil 4orrespondin! author: mcporfirio6hotmail.com

$bstract 7apanese cuisine is 8no9n for its nutritional and sensor ;ualit. Sushi and sashimi are hi!hl perishable and 9idel consumed foods in ra%? and sashimi =>5? and 112 s9abs of food handlers 9ere collected from 1@ 7apanese restaurants of the central re!ion, ra.&C of the sushi and 5D.>C of the sashimi samples had above recommended p. All sashimi samples had content 9ithin le!al limits of otal Bolatile )itro!en ases. (our samples =5.%C? 9ere positive for thermotolerant coliforms, and in three of them =D.2C?, %. =D.2C?, %. coli 9as coli 9as isolated. i!h counts of $acillus of $acillus cereus 9ere 9ere foun found d in 22.2 22.2C C of the the sushi sushi sample samples. s. oa! oa!ul ulas asee posi positi tive ve Stah!lococcus, Stah!lococcus, Vi"rio arahae#ol arahae#ol!ticus !ticus,, and Sal#onella sp. 9ere not found in the samples analsed. $n &.0C of the clinical samples, thermotolerant coliforms 9ere detected detected and %. and %. coli 9as coli 9as found in 5.DC =n  %? of them. Stah!lococcus aureus 9as not detected on an food handler. he hi!h stora!e temperature temperature of food, the lac8 of heat treatment treatment and the microbial contamination found ma lead the present microor!anisms to reach hi!h counts until consumption, and therefore represent ris8 to consumers. hus, effective prevention b supervisor bodies is essential.

Keywords: fish, #icro"iolo&ical 'ualit!, 'ualit!, (, $acillus cereus

Cite "his $rticle) $rticle)

amila Foura atista, Faria Gui5. doi: 10.12%&1/jfnr'5'10'2.

1* +ntroduction he fish consumption in raQ .

7apanese cuisine consists mainl of fresh, natural foods, especiall fish and ve!etables. he main dishes are the sushi, seasoned and rolled in a fillin! 9ith coo8ed rice, and the sashimi, fish fillets fillets in natura cut into thin slices P2Q . (ish (ish meat meat and fish fish produc products ts are are hi!hl hi!hl perish perishabl able. e. hese foods are subject to contamination b patho!enic and spoila spoila!e !e bacter bacteria ia from from captur capturee to consum consumptio ption. n. $ntrinsic $ntrinsic characterist characteristics ics are ver important, important, as the hi!h 9ater activit, activit, p close to neutral and an environment rich in nutrients that is optimal for bacterial !ro9th. ENtrinsic factors also facilitate the deterioration of fish, such as the tpe of capture and transport, the eNtensive manipulation that these foods are subjected to, and h!ienic conditions and temperature for stora!e and handlin!. herefore ma pose ris8 to consumersR consumersR health PDQ . $n ra
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Journal of Food and Nutrition Research

P5Q . #ther methods commonl used to access the ;ualit of fresh fish, include sensor and microbiolo!ical analsis P%Q . he p of fish and other marine products is neutral, 9hich is a favorable condition for microor!anisms to develop PMQ. B) are volatile compounds present in fish meat and are indicative of the free nitro!en content in the food, 9hich is a chemical indeN used for the ;ualit control of fish P5Q . (ood handlers also affect the ;ualit of the final product, especiall ra9 or unprocessed products. Fore than 200 diseases can be t ransmitted to people throu!h the in!estion of food contaminated 9ith microor!anisms and contamination can occur because of poor food'handlin! practices P@Q . $n vie9 of the increased consumption of 7apanese food and the lac8 of the information about the ris8s that it can represent, this stud aimed to evaluate the microbiolo!ical and phsicochemical aspects of sushi and sashimi sold in 7apanese restaurants, as 9ell as their preparation conditions.

'* Materials and Methods '*1* Sampling he stud included all 1@ 7apanese restaurants =10 served ) la carte and @ 9ere self'service buffets?, located in the cit of oiania, capital of oias State, ra2T to >@0T. $n addition, s9ab samples of nostrils and hands of food handlers directl involved in the preparation of sushi and sashimi 9ere obtained after 9ritten informed consent from the participants. hen, the s9abs 9ere inoculated into tubes containin! $ broth =rain eart $nfusion? and transported to the laborator.

'*'* Physicochemical $nalyses he p of sushi and sashimi samples 9as measured 9ith a di!ital potentiometer =p Feter Ec'2, ecnal, iracicaba, ra
content present in food =m! )/100 ! of fish?, and consists in the precipitation of protein nitro!en 9ith trichloroacetic V acid =Snth ? . he li;uid portion is separated after centrifu!ation, al8ali0 m! )/100 ! of sample as maNimum B) for fresh fish P5Q. o classif samples as havin! eNcellent freshness, the content of 5 to 10 m! )/100 ! is re;uired as reasonable freshness state, B) bet9een 15 to 25 m! )/100 ! as in the process of putrefaction, B) bet9een >0 to D0 m! )/100 ! and as deteriorated, B) W 50 m! )/100 ! of sample, accordin! #!a9a and Faia P1>Q .

'** Microbiological $nalyses he sushi and sashimi microbiolo!ical analses follo9ed the procedures described b the (ood and "ru! Administration P1DQ and all analses 9ere performed in duplicate. (or these samples, 25 ! 9ere diluted in 225 mG of 0.1C buffered peptone 9ater and homo!eniMT for 2D 'D@h and subse;uent confirmative tests 9ere performed in brilliant !reen bile 2C lactose broth =#Noid? at >MT for 2Dh. hermotolerant coliforms 9ere determined in E broth =#Noid? incubated at D5.5T for 2D h and %. coli confirmation 9as performed b ram stainin! and the $FBi tests P1DQ . oa!ulase positive Stah!lococcus 9ere enumerated on aird'ar8er a!ar =#Noid? supplemented 9ith e!! ol8 tellurite emulsion, incubated at >MT for D@ h. After !ro9th, presumptive S. aureus colonies 9ere counted and tested for catalase, coa!ulase and thermonuclease =)ase? production and anaerobic fermentation of !lucose and mannitol P1DQ . (or determination of V. arahae#ol!ticus the F) techni;ue 9as performed in al8aline peptone 9ater and subse;uent inoculation in S =hiosulfate itrate ile Sacarose? a!ar. After incubation at >5'>MT for 2Dh, tpical colonies 9ere purified and the confirmator tests 9ere performed P1DQ . All samples 9ere analsed for the presence of Sal#onella spp. after pre'enrichment in buffered peptone '9ater and enrichment in tetrathionate broth =#Noid? and Hapapport'Bassiliads broth =#Noid?. Enrichment cultures 9ere strea8ed on Nlose lsine deoNcholate =XG"? a!ar, bismuth sulphite a!ar and e8toen enteric a!ar =#Noid? and the tpical colonies 9ere identified b biochemical tests P1DQ . (or sushi samples the $acillus cereus counts 9ere enumerated on mannitol'e!! ol8'polmNin =FY, #Noid? a!ar incubated at >MT for D@h and biochemical tests P1DQ .

o evaluate the microbiolo!ical ;ualit of sushi and 2 sashimi, ra (-/! for thermotolerant coliforms 5 N 10 (-/! for > coa!ulase'positive Stah!lococci, 10 (-/! for Vi"rio arahae#ol!ticus, and absence in 25! for Sal#onella sp.


he presence of %scherichia coli and Stah!lococcus aureus 9as also determined in food handlers b inoculatin! samples of hand and nasal s9abs previousl incubated at >MT for 2D h in $ broth, on EF a!ar surface and Salt Fannitol a!ar, respectivel. onfirmation 9as performed b standard tests P1%Q .

'*-* .thics his stud 9as approved b the Ethics ommittee of the (ederal -niversit of oias =E/-(? under the number >%0/11.

* Results he M1 collected samples included >% sushi =hiladelphia and alifornia tpes? and >5 sashimi =salmon and sea bass?. he avera!e temperature of the sushi and sashimi obtained from 1@ restaurants 9as 1D.1T = (i!ure 1?. he temperatures of sushi ran!ed from 11.%T to 2M.5T. )o sample 9as at the temperature recommended b the ra5 samples of sashimi tested, >0 of them [email protected]? 9ere at temperature above the permissible limit. he

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temperature of the sashimi samples from the 1@ restaurants ran!ed from '1.2T to 1&.2T, but no restaurant presented the avera!e temperature of the samples belo9 the limit established b la9 =5T?. #f the 1@ restaurants evaluated, in 1> =M2.2C? =(i!ure 2? and 10 =55.%C? =(i!ure >?, the avera!e p of sushi and sashimi, respectivel, 9as above the recommended b le!islation. #f the >% samples of sushi evaluated, the avera!e p 9as 5.0D and ran!ed from D.>5 to %.&D =(i!ure 2?.

9ent'three samples =%>.&C? sho9ed p Z D.%, 9hich is above the limit set for classification of this food as suitable for consumption P11Q. $n >5 sashimi samples, p values ran!ed from 5.0% to @.M> 9ith avera!e of %.5& =(i!ure >?, and 5D.>C of these samples sho9ed p Z %.5 therefore, above the maNimum limit established b the la9 P10Q. Accordin! to the avera!e values of B) =m! B)/100 !? observed, all the sashimi samples analsed 9ere 9ithin the recommended le!al limits, 9ith free nitro!en level U >0 m! )/100 ! P5Q. here 9as no si!nificant difference bet9een the levels of free nitro!en found in the t9o tpes of evaluated sashimi, ran!in! from 5.0& to 10.D& m! )/100 ! in sea bass sashimi and from 5.D& to @.%& m! )/100 ! in salmon sashimi. he samples also presented eNcellent freshness =bet9een 5 to 10 m! )/100 !? P1>Q .

!igure 1* Avera!e temperatures =T? of sushi and sashimi obtained from 7apanese restaurants

!igure '* "ispersion of the avera!es and standard deviation of p of the sushi collected in 7apanese restaurants

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!igure * "ispersion of the avera!es and standard deviation of p of sashimi collected in 7apanese restaurants "able 1* !re/uency of +ndicator Microorganisms in Sushi and Sashimi of Japanese Restaurants otal coliforms

Samples collected

pe of sushi/sashimi

her motoler ant coliforms

n4

C

n

%. coli

C

n

C

11.1

2

11.1

$. cereus

n

C

5

2M.@

hiladelphia sushi

1@

&

50.0

2

alifornia'tpe sushi

1@

5

2M.@

0

0.0

0

0.0

>

1%.M

Salmon sashimi

1@

@

DD.D

1

5.%

1

5.%

'

'

Sea bass sashimi

1M

M

D1.2

1

5.&

0

0.0

'

'

otal

M1

2&

D0.@

D

5.%

>

D.2

@

22.2

4n  number of positive samples.

he fre;uenc of indicators and patho!enic microor!anisms isolated from sushi and sashimi are sho9n in able 1. #f the 1@ restaurants evaluated, @@.& C =n1%? presented at least one sample 9ith hi!h counts of total coliforms. #f the M1 sushi and sashimi samples collected, D0.@C =n2&? 9ere positive for this indicator microor!anism, >

5

9ith counts ran!in! from 10 to @.@ N 10 (-/!. #f samples 9ith hi!h scores for coliforms, 5.%C =nD? 9ere positive for thermotolerant coliforms, 9hich included t9o hiladelphia sushi, one salmon sashimi, and one sea bass 2

5

sashimi. he scores ran!ed from D.@ N 10 to @.@ N 10 (-/!. #f these, %. coli 9as isolated in three =D.2C?.

hirt'siN sushi samples 9ere analsed, of these, ei!ht =22.2C? sho9ed positive results and hi!h score of > D $acillus cereus ran!in! from 10 to 5.0 N 10 (-/!. Amon! the contaminated preparations, five =2M.@C? 9ere hiladelphia sushi and three =1%.MC? 9ere alifornia'tpe Stah!lococcus, Vi"rio sushi. oa!ulase'positive arahae#ol!ticus and Sal#onella sp. 9ere not identified in an sample analsed. "able '* !re/uency of indicator microorganisms in nasal and hand samples of food handlers from Japanese restaurants Samples ori!in

Samples collected

hermotolerant coliforms

%. coli

n4

C

n

C

)asal s9abs

5%

5

@.&

2

>.%

and s9abs

5%

5

@.&

D

M.1

otal

112

10

@.&

%

5.D

n4  number of positive samples.

)asal and hands s9abs 9ere collected from 5% food handlers, totaliC? food handlers, thermotolerant coliforms 9ere detected, 9ith 50C in nasal samples and 50C in hands samples. $n siN =5.DC? samples, %. coli 9as identified =able 2?. Stah!lococcus aureus 9as not detected in an sample obtained from handlers.

-* 0iscussion his stud found an avera!e temperature of the evaluated preparations =1D.1T? much hi!her than the temperature recommended b ra

$t 9as observed that %>.&C of the sushi samples 9ere inade;uate as re!ards the p =D.% maNimum? 9ith an avera!e of 5.0D. he avera!e p 9as also hi!h on analsis carried out in ai9an, 9hich obtained p from D.51 to %.11 P2>Q, and in the state of Hio de 7aneiro, 9hich obtained p of 5.M5 in sushi and sashimi from the cit "u;ue de aNias and 5.&2 in the cit of Hio de 7aneiro P20Q. he avera!e p of the assessed sashimi 9as %.5&, and the p of 5D.>C of the samples 9ere above the value recommended =%.5? P10Q . $n ortu!al, D0C of fresh fish analsed sho9ed p above the allo9ed values P2DQ . "amasceno P25Q detected values closer to the recommended in elo ori0 m! )/100 ! P5Q. Fost of the nitro!enous component of fish is part of proteins and reflects the characteristics of the s8eletal muscle of the fish. #ther studies evaluatin! this parameter also found satisfactor results includin! "amasceno P25Q 9ho analsed salmon, and artonilho and 7esus P2%Q 9ho analsed tamba;ui. oliforms bacteria in hi!h amounts do not necessaril indicate that this is a patho!enic microor!anism and that there is a ris8 of (". o9ever, its determination in hi!h amounts indicates improper h!ienic and sanitar conditions as 9ell as failures in food processin!. oliform contamination 9as identified in D0.@C of the samples, a result that corroborates 9ith the stud conducted in ai9an. P21Q $n a stud conducted in Hecife/E, 100.0C of the evaluated sashimi samples 9ere contaminated b these bacteria P2MQ . he presence of thermotolerant coliforms is indicative of recent fecal contamination and the possible presence of patho!ens. his !roup consists mostl of %. coli but some other enterics such as +le"siella can also ferment lactose at these temperatures and therefore, be considered as fecal coliforms P1DQ. his stud detected the presence of these bacteria in 5.%C of the samples, values much lo9er than those found in other studies in raQ . %. coli 9as isolated in D.2C =n>? of samples, similar to other studies P2>,2M,2&Q. o9ever, it 9as lo9er than that observed b asti et al. P>0Q, 9ho isolated this microor!anism in >0.@C of the evaluated food. his stud found no statisticall si!nificant relationship bet9een the hi!h temperatures of the samples and contamination b thermotolerant coliforms as observed in other studies P>,1&Q . $acillus cereus, due to the resistance of its spores, is 9idel distributed in nature. (or this reason, easil contaminated foods such as cereals can tri!!er episodes of food poisonin!. i!h levels of these bacteria indicate survival durin! rice coo8in! and stora!e at incorrect

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temperatures that allo9 spores to !erminate and multipl. ontamination 9as observed in 11.>C of the sushi, more than found in Seattle =D.MC? and similar to that of ai9an, [email protected] =nD? P2>Q . he ra.&C of the samples did not have proper p. his demonstrates the ris8 that consumers of this food are eNposed dail in the various establishments that sell this 8ind of food. he absence of coa!ulase positive Stah!lococcus, Vi"rio arahae#ol!ticus, and Sal#onella sp. is a positive factor, because these microor!anisms are patho!ens and their inta8e can cause (" in consumers. he absence of these microor!anisms has also been observed b other authors in ra1Q. he acidification of the rice b vine!ar and the reduction of 9ater activit b the addition of salt and su!ar inhibit the multiplication of microor!anisms. o9ever, as sho9n b other authors, even at acidic p, the sushi sho9ed hi!her contamination than sashimi. his fact can be eNplained b eNcessive handlin! of rice, most of the time 9ithout usin! !loves and 9ithout proper hand h!iene, as 9ell as the inade;uate stora!e temperature of rice P1@Q . here are no data on the ra2Q . $t should be noted that durin! the visit and sample collection in the presence of inspectors of the ealth Surveillance, the food handlers 9ashed their hands and disinfected eNtensivel 9ith M0C alcohol before sample collection. "espite this, coliforms and %. coli 9ere found, 9hich indicates that the contamination could be much lar!er in routine 9or8in! conditions. he correct 9ashin! and hands h!iene are the most effective measures to eliminate patho!enic microor!anisms. Ficrobiolo!ical analses of handlersR !loves in eiNeira de (reitas, A found thermotolerant coliforms on M>.> C of !loves and %. coli on %.MC of the samples P>2Q .

his hi!hli!hts the need to improve the ood Fanufacturin! ractices to ensure consumer safet. $t 9as observed that there is an ur!ent need for compliance 9ith the basic conditions of food preservation, 9hich in the case of sushi and sashimi refers to the control of temperature and p.

* Conclusions he most si!nificant microbiolo!ical contamination found in the samples 9as b coliforms, indicatin!, once more, conditions of inade;uate handlin! and $. cereus" #hose detecon is not re$uired by current legislaon. This

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result points to the need to reco!ni
$c2no3ledgements he authors than8 the Sanitar Surveillance =B$SA? of the Funicipal ealth Secretar =SFS? from oiania, o, ra
Statement of Competing +nterests he authors have no competin! interests.

References

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P1@Q Alcntara, .F., "isserta*+o =Festrado em Sa3de 3blica? P1Q Sociedade )acional de A!ricultura ` S)A. ?onsu#o de escado

JKualidade hi!i]nico'sanitria de sushi e sashimi servidos e m no $rasil est a"ai@o do reco#endado ela S . Pupdated restaurantes da cidade de (ortaleQ .B., H]!o, S., (aheina 73nior, .S., Jerfil de resist]ncia de Sobreiro, G.., JEvaluation of the ;ualit of sushis and sashimis cepas de Stah!lococcus coa!ulase positiva isoladas de commerciali'%5. "ec. 200%. P21Q rocessa#ento de li#entos, 2M=1?, D>'52. 200&. (an!, 7., Jacterial contamination of read'to'eat foods: concern PDQ haillou, S., haulot'almon, A., ae8ebe8e, ., ardinal, F., for human toNicitL, $n: Oatson, H.H., reed, B.H. eds. Re:ieBs hristieans, S., "enis, ., et al., J#ri!in and ecolo!ical selection in food and nutrition, H ress, Oashin!ton, ", 2005, 1D>'1M2. P22Q (ood Authorit =Australia?. Reort on food handlin& ractices and of core and food'specific bacterial communities associated 9ith meat and seafood spoila!eL, nternational Societ! for icro"ial #icro"iolo&ical 'ualit! of sushi in ustralia. 200@. Available: %colo&! Journal , &, 1105'111@. 2015. http://999.foodauthorit.ns9.!ov.au/["ocuments/scienceandtech P5Q FinistIrio da A!ricultura e do Abastecimento. ortaria no 1@5, de nical/report[;ualit[sushi[australia.pdf. PAccessed )ov. 22, 1> de maio de 1&&M. Re&ula#ento t;cnico de identidade e 2015Q. P2>Q (an!, .7., Oei, K.\., Giao, .O., un!, F.7., Oan!, .., 'ualidade de ei@e fresco Dinteiro e e:isceradoE. 1&&M. Available: http://999.cidasc.sc.!ov.br/inspecao/files/2012/0@/portaria'1@5' JFicrobiolo!ical ;ualit of 1@T read'to'eat food products sold 1&&M.pdf. PAccessed #ct. 12, 2015Q. in ai9anL, nternational Journal of Food icro"iolo&!, @0=>?, P%Q Amaral, .B., (reitas, "..., JKualit indeN method to 2D1'250. (eb. 200>. P2DQ (ontes, F.., Esteves, A., aldeira, (., Bieira'into, F., Fartins, determine the freshness of fishL, ?incia Rural , D>=11?, 20&>'2100. )ov. 201>. ., J(reshness and h!ienic ;ualit of fish sold in a ortu!uese PMQ Sta!!, ).7., Amato, .F., iesbrecht, (., Ganier, .., JAutoltic to9nL, r'ui:o $rasileiro de edicina Veterinria e ootecnia, de!radation of s8ipjac8 tuna durin! heatin! as affected b initial 5&=5?, 1>0@'1>15. #ct. 200M. P25Q "amasceno, A., "isserta*+o =Festrado em i]ncia Animal? ;ualit and processin! conditionsL, Journal of Food Science, MM=2?, 1D&'155. (eb. 2012. JKualidade =sensorial, microbiol!ica, fsico';umica e P@Q \ir8, F."., ires, S.F., lac8, H.E., aipo, F., rump, 7.A., parasitol!ica? de salm+o =Sal#osalar, Ginnaeus, 1MM@? resfriado, "evleesschau9er, ., et al. JOorld ealth #r!aniDD'>50. Apr. 2011. P2MQ Foura (ilho, G..F., Fendes, E.S., Silva, H..., es, F.).., de ali#entos. raslia, A)B$SA. 200@. Available: http://pt.scribd.com/doc/D@%&@D>5/Fetodos'fisico';uimico'para' Bieira, \...A., Fendes, .., JEnumeration and research of analises'de'alimenos'$B'Edicao. PAccessed 7un. 0@, 201DQ.

%ibrio spp. and coliforms in tuna sashimis and vegetables


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P2@Q P2&Q

commerciali=1MD/1M5?, 1%D'1M0. 7ul/Au!. 200&. Atanassova, B., Heich, (., \lein, ., JFicrobiolo!ical ;ualit of sushi from sushi bars and retailersL, Journal of Food rotection, M1=D?, @%0'@%D. Fa 200@.

P>0Q asti, A.A., Fisa!hi, A., Salehi, \.A., Jacterial patho!ens in fresh, smo8ed, and salted $ranian fishL, Food ?ontrol , 1M=>?, 1@>'1@@. Far. 200%. P>1Q Guciano, G.., Hall, B.G.F., JFicrobiolo!ical ;ualit of fish and seafood commerciali2Q artler, )., (ortuna, 7.G., JFicrobiolo!ical analsis of !loves used b food handlers, from a food court of eiNeira de (reitas, AL, (i&iene li#entar , 25=1&@/1&&?. %2'%%. 7ul/Au!. 2011.

4ualitas Mi2robiologis dan !isi2o2imia Sushi dan Sashimi dari Restoran Jepang di Brazil Camila Moura Batista 1, Maria uiza Ribeiro Rezende 1, Mauricio Junio !ranco de Souza 1, iana Jayme Borges 1, "ania $parecida Pinto de Castro !erreira 1, Maria Cl%udia Porfirio $ndr& ', ( 1

(aculdade de )utri*+o, -niversidade (ederal de ois, oinia, #, rasil 2 $nstituto de atolo!ia ropical e Sa3de 3blica, -niversidade (ederal de ois, oinia, #, rasil 4 Sesuai penulis: mcporfirio6hotmail.com

Fasa8an 7epan! abstra2 di8enal 8arena 8ualitas !i%? dan sashimi =>5? dan 112 tan!8ai penan!an ma8anan di8umpul8an dari 1@ restoran 7epan! di 8a9asan ten!ah, rasil. Suhu, p dan otal )itro!en asa Bolatile =dalam sashimi? sampel ma8anan ditentu8an. oliform tahan panas, 8oa!ulase positif Stah!lococcus, Vi"rio arahae#ol!ticus, $acillus cereus =di sushi? jumlah dan dete8si Sal#onella sp. ju!a dila8u8an Stah!lococcus aureus dan %scherichia coli diselidi8i dalam sampel s9ab. Suhu rata'rata sampel ma8anan di semua restoran lebih tin!!i dari nilai an! disaran8an dan ju!a %>,&C sushi dan 5D,>C sampel sashimi di atas p an! dire8omendasi8an. Semua sampel sashimi memili8i 8andun!an dalam batas le!al otal Bolatile )itro!en ases. Empat sampel =5,%C? positif untu8 coliform tahan panas, dan dalam ti!a dari mere8a =D,2C?, %. coli diisolasi. 7umlah tin!!i dari $acillus cereus ditemu8an di 22,2C dari sampel sushi. \oa!ulase Stah!lococcus positif, Vi"rio arahae#ol!ticus, dan Sal#onella sp. tida8 ditemu8an dalam sampel an! dianalisis. "i &,0C 8linis sampel, 8oliform tahan panas an! terdete8si dan %. coli ditemu8an pada 5,DC =n  %? dari mere8a. Staphlococcus aureus tida8 terdete8si pada setiap penjamah ma8anan. Suhu penimpanan ma8anan an! tin!!i, tida8 adana perla8uan panas dan \ontaminasi mi8roba an! ditemu8an dapat menebab8an mi8roor!anisme se8aran! mencapai jumlah an! tin!!i sampai 8onsumsi, dan oleh 8arena itu merupa8an risi8o ba!i 8onsumen. "en!an demi8ian, pence!ahan an! efe8tif oleh badan pen!a9as san!at pentin!.

Kata kunci: i*an, *ualitas #i*ro"iolo&is, (, $acillus cereus

Cite Pasal ini)

amila Foura atista, Faria Gui
tida8 10 =201M?: M2&'M>5. doi: 10.12%&1 / jfnr'5'10'2.

1* Per2enalan \onsumsi i8an di ra
lobalisasi 8ebiasaan ma8an telah men!hasil8an penebaran cepat 8onsumsi i8an mentah, ma8anan tradisional 7epan!. "en!an demi8ian, beberapa restoran 8husus masa8an 7epan! bermunculan di 8ota'8ota barat. )amun, restoran tida8 selalu memenuhi persaratan minimum lo8asi, 9a8tu, dan suhu e8sposisi ma8anan P>Q.

Fasa8an 7epan! terutama terdiri dari ma8anan alami dan se!ar, terutama i8an dan sauran. idan!an utama adalah sushi, berpen!alaman dan di!ulun! dalam men!isi den!an nasi, dan sashimi, i8an fillet di natura poton! menjadi irisan tipis P2Q. "a!in! i8an dan produ8 i8an san!at mudah rusa8. Fa8anan ini ter8ena 8ontaminasi oleh ba8teri pato!en dan pembusu8an dari penan!8apan 8e 8onsumsi. \ara8teristi8 intrinsi8 san!at pentin!, 8arena a8tivitas airna tin!!i, p mende8ati netral dan lin!8un!anna 8aa a8an nutrisi an! optimal untu8 pertumbuhan ba8teri. (a8tor e8strinsi8 ju!a memfasilitasi 8emerosotan i8an, seperti jenis penan!8apan dan pen!an!8utan, manipulasi e8stensif an! menebab8an ma8anan ini, dan 8ondisi dan suhu hi!ienis untu8 penimpanan dan penan!anan. #leh 8arena itu dapat menimbul8an risi8o ba!i 8esehatan 8onsumen  PDQ. "i rasil, \ementerian ertanian, eterna8an, dan aso8an mere8omendasi8an analisis fisi8o8imia untu8 men!evaluasi 8ualitas dan 8ese!aran i8an. enentuan p dan otal Bolatile )itro!en ases =B)? san!at bermanfaat

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Jurnal enelitian a*anan dan 4ii

P5Q. Fetode lain an! umum di!una8an untu8 men!a8ses 8ualitas i8an se!ar, termasu8 analisis sensori8 dan mi8robiolo!i P%Q.  i8an dan produ8 laut lainna adalah netral, an! merupa8an 8ondisi an! men!untun!8an ba!i mi8roor!anisme untu8 men!emban!8an PMQ. B) adalah sena9a volatil hadir dalam da!in! i8an dan adalah indi8asi dari 8andun!an nitro!en bebas dalam ma8anan, an! merupa8an inde8s 8imia an! di!una8an untu8 8ontrol 8ualitas i8an P5Q. enan!an ma8anan ju!a mempen!aruhi 8ualitas produ8 a8hir, terutama produ8 mentah atau an! belum diproses. Gebih dari 200 pena8it dapat ditular8an 8e oran! melalui 8onsumsi ma8anan an! ter8ontaminasi den!an mi8roor!anisme dan 8ontaminasi dapat terjadi 8arena pra8ti8 ma8anan'penan!anan mis8in P@Q. Fen!in!at menin!8atna 8onsumsi ma8anan 7epan! dan 8uran!na informasi tentan! risi8o an! dapat di9a8ili, penelitian ini bertujuan untu8 men!evaluasi aspe8 mi8robiolo!is dan fisi8o8imia sushi dan sashimi an! dijual di restoran 7epan!, serta 8ondisi persiapanna.

'* Bahan dan Metode '*1* Contoh enelitian ini melibat8an semua 1@ restoran 7epan! =10 dilaani ) la carte dan @ buffet s9alaan?, an! terleta8 di 8ota oiania, ibu8ota oias )e!ara, rasil, den!an i2 T  sampai >@0 T . Selain itu, sampel luban! hidrat dari luban! hidun! dan tan!an penan!an ma8anan an! terlibat lan!sun! dalam persiapan sushi dan sashimi diperoleh setelah mendapat informed consent dari para peserta. \emudian, pene8a diino8ulasi 8e dalam tabun! berisi 8aldu $ =rain eart $nfusion? dan dian!8ut 8e laboratorium.

'*'* $nalisis !isi2o2imia  sushi dan sashimi sampel diu8ur den!an potensiometer di!ital =p meter E'2, ecnal, iracicaba, ra
8onten hadir dalam ma8anan =m! ) / 100 ! i8an?, dan terdiri dalam pen!endapan nitro!en protein den!an asam tri8loroasetat =Snth V?. a!ian cairan dipisah8an setelah sentrifu!asi, al8ali0 m! ) / 100 ! sampel seba!ai B) ma8simum untu8 i8an se!ar P5Q. -ntu8 men!8lasifi8asi8an sampel memili8i 8ese!aran an! bai8, 8andun!an 5 sampai 10 m! ) / 100 ! diperlu8an seba!ai 8eadaan 8ese!aran an! 9ajar, B) antara 15 sampai 25 m! ) / 100 ! seperti dalam proses pembusu8an, B) antara >0 sampai D0 m! ) / 100 ! dan seba!ai memburu8, B) W 50 m! ) / 100 ! sampel, menurut #!a9a dan Faia P1>Q.

'** $nalisis Mi2robiologi Analisis sushi dan sashimi mi8robiolo!i men!i8uti prosedur an! dijelas8an oleh (ood and "ru! Administration P1DQ dan semua analisis dila8u8an dalam ran!8ap dua. -ntu8 sampel ini, 25 ! diencer8an den!an 225 mG air do!ton buffer 0,1C dan dihomo!enisasi selama %0an dalam stomacher. \emudian, 10 8ali lipat pen!enceran dari homo!enat dibuat dalam pen!encer an! sama P1DQ. \oliform total dan termotoleran dicacah pada Biolet Hed ile A!ar =BHA? an! diin8ubasi pada suhu >M T  selama 2D'D@ jam dan pen!ujian 8onfirmatori beri8utna dila8u8an pada 8aldu la8tosa hijau teran! =#8sida? 2C hijau teran! pada suhu >M T  selama 2D jam. oliform tahan panas ditentu8an di E broth =#Noid? diin8ubasi pada D5,5 T  selama 2D jam dan %. coli 8onfirmasi dila8u8an oleh pe9arnaan ram dan tes $FBi P1DQ. \oa!ulase positif Stah!lococcus dicacah di aird'ar8er a!ar =#Noid? dilen!8api den!an 8unin! telur tellurite emulsion, diin8ubasi pada >M T  selama D@ jam. Setelah pertumbuhan, du!aan S. aureus 8oloni dihitun! dan diuji untu8 8atalase, 8oa!ulase dan thermonuclease produ8si =)ase? dan fermentasi anaerob !lu8osa dan manitol P1DQ. -ntu8 penentuan V. arahae#ol!ticus te8ni8 F) dila8u8an di dalam air pepton al8ali dan ino8ulasi beri8utna di S =iosulfat Sitrat ile Sacarose? a!ar. Setelah in8ubasi pada >5'>M T  selama 2D jam, 8oloni an! 8has adalah dimurni8an dan tes 8onfirmasi dila8u8an P1DQ. Semua sampel dianalisis untu8 8ehadiran Sal#onella spp. setelah pre'enrichment di buffered pepton'air dan pen!aaan 8aldu tetrathionate =#Noid? dan Hapapport'Bassiliads broth =#Noid?. udaa pen!aaan melesat di Nlose lsine deoNcholate =XG"? a!ar, bismuth sulfit a!ar dan e8toen enteric a!ar =#Noid? dan 8oloni an! 8has diidentifi8asi den!an tes bio8imia P1DQ. -ntu8 sampel sushi jumlah cereus $acillus dicacah pada =FY, #Noid? a!ar manitol'8unin! telur'polimi8sin diin8ubasi pada >M T  selama D@ jam dan tes bio8imia P1DQ.

-ntu8 men!evaluasi 8ualitas mi8robiolo!is sushi dan sashimi, undan!'undan! rasil P15Q menetap8an batas 10 2 (- / ! untu8 coliform tahan panas 5 N 10 > (- / ! untu8 8oa!ulase'positif Stah!lococcus, 10 > (- / ! untu8 Vi"rio arahae#ol!ticus, dan tida8 adana di 25! untu8 Sal#onella sp.

Jurnal enelitian a*anan dan 4ii

\ehadiran %scherichia coli dan Stah!lococcus aureus

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\ehadiran %scherichia coli dan Stah!lococcus aureus ju!a ditentu8an di penjamah ma8anan den!an men!ino8ulasi8an sampel pene8a tan!an dan hidun! an! sebelumna diin8ubasi pada suhu >M T  selama 2D jam dalam 8aldu $, pada permu8aan a!ar'a!ar EF dan a!ar aram Fannitol. \onfirmasi dila8u8an den!an tes standar P1%Q.

'*-* .ti2a Studi ini disetujui oleh \omite Eti8a -niversitas (ederal oias =E / -(? den!an nomor >%0/11.

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