Evaluation of Microbiological Quality in Fresh Sushi Samples

Authors : Halil YALÇIN, Tuncer ÇAKMAK

Pages : 1-5

Doi:10.24880/maeuvfd.680767

View : 29 | Download : 13

Publication Date : 2020-04-30

Article Type : Research Paper

Abstract :In this study, it is aimed to determine the microbiological quality of 60 different raw salmon finger sushi insert ignore into journalissuearticles values(maki rolls); samples randomly supplied from consumption points insert ignore into journalissuearticles values(sushi bar, sushi buffet, hotel, restaurant etc.); serving fresh sushi. The counts of Escherichia coli, coagulase positive Staphylococcus aureus, Vibrio paraheamolyticus and Salmonella spp. presence insert ignore into journalissuearticles values(+/-); were examined in these samples for the detection of hygienic quality and pathogenic microorganisms. Twenty-nine of 29/60 insert ignore into journalissuearticles values(48.3%); samples were found to be positive for these microorganisms. Salmonella spp. presence was detected in 2/60 samples insert ignore into journalissuearticles values(3.3%); while coagulase positive S. aureus was found in 10/60 samples insert ignore into journalissuearticles values(16.7%); with a highest level of 4.84 log CFU/g. E. coli was detected in 15/60 samples insert ignore into journalissuearticles values(25%);, V. paraheamolyticus was determined in 13/60 samples insert ignore into journalissuearticles values(21.7%); with a level of 2.90 log CFU/g and 2.82 log CFU/g, respectively. Based on the current findings, it is considered that microorganisms determined in the samples pose a risk to public health, authorities should mandate to conduct routine inspections more frequently and businesses selling sushi should be included in the annual sampling plan. It will be beneficial for healthy sushi production that it should be paid attention to hygienic production during the all manufacturing, storage and service stages in the sushi production and points of sale and relevant personnel should be ensured to routinely receive necessary food safety training to minimize the risk of foodborne disease outbreaks.
Keywords : Food hygiene, Public health, Microbiological quality, Sushi