Avaliação da qualidade microbiológica de sashimis à base de salmão, preparados em restaurantes especializados em culinária japonesa Microbiological quality of salmon-based sashimi prepared at restaurants specialized in japanese food

This study evaluated the microbiological quality of salmon-based sashimi and the sanitary-hygienic conditions of restaurants specialized in Japanese food in Porto Alegre city, Brazil, licensed by a municipal agency. One hundred eight samples were collected from six restaurants, and microbiolgical quality was analyzed according to RDC 12/01 ANVISA. The samples collected from four (66.6%) restaurants (B, C, D and F) were thermotolerant coliforms positive above the limit established by legislation, being 11.11%, 33.33%, 61.11% and 44.44% of the total analyzed samples, respectively. None of the samples showed contamination with coagulase-positive Staphylococcus, Vibrio parahaemolyticus and Salmonella sp. According to the overall evaluation of checklist items, none of the restaurants showed inadequate sanitary-hygienic conditions; three of them (A, D, E) were considered adequate, and the others were approved with restrictions. Nonconformities were found in hygiene, manipulation, and storage temperature. A statistically positive association between fish temperature and the percentage of contamination by thermotolerant coliforms (rs = 0.928; p = 0.008) was found. Of the analyzed samples, 75% showed satisfactory sanitary conditions, but the Good Manufacturing Practices should be applied, especially on items related to surface hygiene and storage temperature.