Occurrence of pathogenic and spoilage bacteria in salmon sashimi: histamine and antimicrobial susceptibility evaluation

Abstract The study of the hygienic sanitary conditions of raw consumed meat foods, such the sashimi, is necessary to define their quality and possible health consequences for the population. Sixty samples of salmon sashimi (Salmo salar) were collected from ten restaurants in the city of São Luís, Ma...

Full description

Bibliographic Details
Main Authors: Cordeiro, Karina Silva, Lygia Silva Galeno, Cáritas De Jesus Silva Mendonça, Carvalho, Isabel Azevedo, Costa, Francisca Neide
Format: Dataset
Language:unknown
Published: SciELO journals 2021
Subjects:
Online Access:https://dx.doi.org/10.6084/m9.figshare.14327326
https://scielo.figshare.com/articles/dataset/Occurrence_of_pathogenic_and_spoilage_bacteria_in_salmon_sashimi_histamine_and_antimicrobial_susceptibility_evaluation/14327326
id ftdatacite:10.6084/m9.figshare.14327326
record_format openpolar
spelling ftdatacite:10.6084/m9.figshare.14327326 2023-05-15T18:10:01+02:00 Occurrence of pathogenic and spoilage bacteria in salmon sashimi: histamine and antimicrobial susceptibility evaluation Cordeiro, Karina Silva Lygia Silva Galeno Cáritas De Jesus Silva Mendonça Carvalho, Isabel Azevedo Costa, Francisca Neide 2021 https://dx.doi.org/10.6084/m9.figshare.14327326 https://scielo.figshare.com/articles/dataset/Occurrence_of_pathogenic_and_spoilage_bacteria_in_salmon_sashimi_histamine_and_antimicrobial_susceptibility_evaluation/14327326 unknown SciELO journals https://dx.doi.org/10.1590/1981-6723.08519 Creative Commons Attribution 4.0 International https://creativecommons.org/licenses/by/4.0/legalcode cc-by-4.0 CC-BY 90899 Food Sciences not elsewhere classified FOS Other engineering and technologies dataset Dataset 2021 ftdatacite https://doi.org/10.6084/m9.figshare.14327326 https://doi.org/10.1590/1981-6723.08519 2021-11-05T12:55:41Z Abstract The study of the hygienic sanitary conditions of raw consumed meat foods, such the sashimi, is necessary to define their quality and possible health consequences for the population. Sixty samples of salmon sashimi (Salmo salar) were collected from ten restaurants in the city of São Luís, Maranhão, Brazil, six from each site. The samples were analyzed for coliform counts at 35 °C, coliforms at 45 °C and positive and negative coagulase Staphylococcus, presence of Escherichia coli, Salmonella sp., Vibrio parahaemolyticus and Aeromonas spp, antimicrobial susceptibility test of the isolates and quantification of histamine in the samples. The results showed high counts of coliforms at 35 °C and 12 samples with >102 NMP/g of coliforms at 45 °C, presence of E. coli and Salmonella in 3 samples each, absence of V. parahaemolyticus and coagulase positive Staphylococcus and coagulase negative Staphylococcus count between <20 and 5.0x104 CFU/g, presence of Aeromonas in 95% of the samples, 60 isolates being A. hydrophila and 6 A. caviae. For susceptibility to antimicrobials, E. coli isolates were sensitive to CPM, CTX, LVX, PPT and SUT, two isolates were resistant to AMP; one resistant to GEN, one to AMI and one to AMC. Salmonella isolates were sensitive to AMC, CPM, CFO, CRX, GEN, LVX and PPT, one resistant to AMI and one to AMP and SUT. The isolates of Aeromonas were resistant on mean to five of the antimicrobials, with AMP (97%), CRX (90.9%) and AMC (77.3%), and 81.8% were sensitive to CPM. Histamine levels ranged from 44.06 ± 0.74 to 505.46 ± 8.83 mg/kg, 21 of the samples with levels higher than 100 mg/kg. The samples presented unsatisfactory sanitary hygiene conditions and public health risks, due to the detection of pathogenic bacteria and high concentrations of histamine capable of causing scombroid poisoning, and isolates show multiresistance to the tested antimicrobials. Dataset Salmo salar DataCite Metadata Store (German National Library of Science and Technology)
institution Open Polar
collection DataCite Metadata Store (German National Library of Science and Technology)
op_collection_id ftdatacite
language unknown
topic 90899 Food Sciences not elsewhere classified
FOS Other engineering and technologies
spellingShingle 90899 Food Sciences not elsewhere classified
FOS Other engineering and technologies
Cordeiro, Karina Silva
Lygia Silva Galeno
Cáritas De Jesus Silva Mendonça
Carvalho, Isabel Azevedo
Costa, Francisca Neide
Occurrence of pathogenic and spoilage bacteria in salmon sashimi: histamine and antimicrobial susceptibility evaluation
topic_facet 90899 Food Sciences not elsewhere classified
FOS Other engineering and technologies
description Abstract The study of the hygienic sanitary conditions of raw consumed meat foods, such the sashimi, is necessary to define their quality and possible health consequences for the population. Sixty samples of salmon sashimi (Salmo salar) were collected from ten restaurants in the city of São Luís, Maranhão, Brazil, six from each site. The samples were analyzed for coliform counts at 35 °C, coliforms at 45 °C and positive and negative coagulase Staphylococcus, presence of Escherichia coli, Salmonella sp., Vibrio parahaemolyticus and Aeromonas spp, antimicrobial susceptibility test of the isolates and quantification of histamine in the samples. The results showed high counts of coliforms at 35 °C and 12 samples with >102 NMP/g of coliforms at 45 °C, presence of E. coli and Salmonella in 3 samples each, absence of V. parahaemolyticus and coagulase positive Staphylococcus and coagulase negative Staphylococcus count between <20 and 5.0x104 CFU/g, presence of Aeromonas in 95% of the samples, 60 isolates being A. hydrophila and 6 A. caviae. For susceptibility to antimicrobials, E. coli isolates were sensitive to CPM, CTX, LVX, PPT and SUT, two isolates were resistant to AMP; one resistant to GEN, one to AMI and one to AMC. Salmonella isolates were sensitive to AMC, CPM, CFO, CRX, GEN, LVX and PPT, one resistant to AMI and one to AMP and SUT. The isolates of Aeromonas were resistant on mean to five of the antimicrobials, with AMP (97%), CRX (90.9%) and AMC (77.3%), and 81.8% were sensitive to CPM. Histamine levels ranged from 44.06 ± 0.74 to 505.46 ± 8.83 mg/kg, 21 of the samples with levels higher than 100 mg/kg. The samples presented unsatisfactory sanitary hygiene conditions and public health risks, due to the detection of pathogenic bacteria and high concentrations of histamine capable of causing scombroid poisoning, and isolates show multiresistance to the tested antimicrobials.
format Dataset
author Cordeiro, Karina Silva
Lygia Silva Galeno
Cáritas De Jesus Silva Mendonça
Carvalho, Isabel Azevedo
Costa, Francisca Neide
author_facet Cordeiro, Karina Silva
Lygia Silva Galeno
Cáritas De Jesus Silva Mendonça
Carvalho, Isabel Azevedo
Costa, Francisca Neide
author_sort Cordeiro, Karina Silva
title Occurrence of pathogenic and spoilage bacteria in salmon sashimi: histamine and antimicrobial susceptibility evaluation
title_short Occurrence of pathogenic and spoilage bacteria in salmon sashimi: histamine and antimicrobial susceptibility evaluation
title_full Occurrence of pathogenic and spoilage bacteria in salmon sashimi: histamine and antimicrobial susceptibility evaluation
title_fullStr Occurrence of pathogenic and spoilage bacteria in salmon sashimi: histamine and antimicrobial susceptibility evaluation
title_full_unstemmed Occurrence of pathogenic and spoilage bacteria in salmon sashimi: histamine and antimicrobial susceptibility evaluation
title_sort occurrence of pathogenic and spoilage bacteria in salmon sashimi: histamine and antimicrobial susceptibility evaluation
publisher SciELO journals
publishDate 2021
url https://dx.doi.org/10.6084/m9.figshare.14327326
https://scielo.figshare.com/articles/dataset/Occurrence_of_pathogenic_and_spoilage_bacteria_in_salmon_sashimi_histamine_and_antimicrobial_susceptibility_evaluation/14327326
genre Salmo salar
genre_facet Salmo salar
op_relation https://dx.doi.org/10.1590/1981-6723.08519
op_rights Creative Commons Attribution 4.0 International
https://creativecommons.org/licenses/by/4.0/legalcode
cc-by-4.0
op_rightsnorm CC-BY
op_doi https://doi.org/10.6084/m9.figshare.14327326
https://doi.org/10.1590/1981-6723.08519
_version_ 1766182736431677440