SANITARY-HYGIENIC QUALITY OF FRESH AND FROZEN TILAPIA (Oreochromis spp.) IN PUBLIC MARKETS
DOI:
https://doi.org/10.1590/cab17437013Keywords:
Food TechnologyAbstract
This study aimed to verify the sanitary quality of tilapia (Oreochromis spp.) sold in public markets in the city of Mossoro-RN. For such we made use of a checklist and an observational study to evaluate good handling practices in 10 establishments that commercialize fish. We obtained 30 samples of tilapia and evaluated them as to their sensory and microbiological aspects (Salmonella spp., coliforms at 45 ºC, Staphylococcus ssp. count, psychrotrophic bacteria and enterobacteria), as well as to their pH and internal and external temperature. We observed that none of the studied establishments were in accordance with the standards recommended by the legislation. Regarding the sensory evaluation, 83.3% of the samples showed compliance with the requirements of the legislation. As for the coliforms at 45 °C essay, the results ranged from 0.477 to 1.509 log10 CFU/g; in the Staphylococcus spp. essay we found results from 4.854 to 5.397 log10 CFU/g; and further, we found values from 3.884 to 4.937 and from 4.707 to 5.463 log10 CFU/g for enterobacteria and psychrotrophic bacteria, respectively. All the samples were within the requirements for contamination by Salmonella spp. (absence). The pH ranged from 5.99 to 6.18 and temperatures indicated non-compliance with the recommendations. Thus, we can infer that the sanitary quality of tilapia sold in public markets in Mossoro-RN was impaired, presenting a risk to consumer health due to unsatisfactory handling conditions.
Keywords: best practices; microbiology; physio-chemistry.
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