Academic Journal
Occurrence of Escherichia coli in salmon sashimis commercialized in restaurants from Londrina - PR ; Ocorrência de Escherichia coli em sashimis de salmão comercializados em restaurantes de Londrina - PR
| العنوان: | Occurrence of Escherichia coli in salmon sashimis commercialized in restaurants from Londrina - PR ; Ocorrência de Escherichia coli em sashimis de salmão comercializados em restaurantes de Londrina - PR |
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| المؤلفون: | Proença, Mayara Fernanda de Carvalho, Nascimento, Thaís Cardoso, Rechenchoski, Daniele Zendrini, Lopes, Angélica Marim |
| المصدر: | Semina: Ciências Biológicas e da Saúde; Vol. 42 No. 1 (2021); 29-36 ; Semina: Ciências Biológicas e da Saúde; v. 42 n. 1 (2021); 29-36 ; 1679-0367 ; 1676-5435 |
| بيانات النشر: | Universidade Estadual de Londrina |
| سنة النشر: | 2021 |
| المجموعة: | Universidade Estadual de Londrina: Portal de Periódicos Científicos da UEL |
| مصطلحات موضوعية: | E. coli. Salmon, Japanese culinary, Microbial contamination, Food safety, E. coli. Salmão, Culinária japonesa, Contaminação microbiana, Segurança alimentar |
| الوصف: | The population interest for fish consumption has increased, mainly due to several beneficial nutritional properties presented by this food. In this context, oriental culinary also brings different eating habits as consume raw food, such as sashimi. A relevant food contaminant of fecal origin is Escherichia coli, able to become potentially harmful, when it acquires virulence factors, as Shiga toxin-producing E. coli (STEC). This study aimed to evaluate 30 samples of salmon sashimi regarding the presence of E. coli, as well as perform the genotypic characterization of virulence factors associated with STEC. Three samples were collected from 10 different restaurants, specialized in Japanese culinary in the city of Londrina - PR. The E. coli identification was performed using the Colilert® chromogenic substrate technique and biochemical tests, and for the investigation of virulence genes, stx1 and stx2, the polymerase chain reaction (PCR) was used. Among the 30 samples analyzed, 15 (50%) presented contamination by E. coli. However, in no sample were detected virulence factors associated with STEC. Although human diseases associated with STEC are poorly described in Brazil, it is possible to verify that fish, mainly those consumed raw, are potential transmitters of E. coli to humans. This can compromise the food safety of these products and, thus, characterize them as unsuitable for consumption. Therefore, it is necessary the adoption of preventive measures of contamination by E. coli in products intended to human consumption, beyond more research that can verify the potential of STEC as a fish contaminant. ; O interesse da população pelo consumo de peixe tem aumentado, principalmente devido às diversas propriedades nutricionais benéficas apresentadas por este alimento. Neste contexto, a culinária oriental também traz diferentes hábitos alimentares, como consumir alimentos crus, tais como o sashimi. Um relevante contaminante alimentar de origem fecal é Escherichia coli, capaz de tornarse potencialmente danosa ao ... |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | English |
| Relation: | https://ojs.uel.br/revistas/uel/index.php/seminabio/article/view/40316/28918; https://ojs.uel.br/revistas/uel/index.php/seminabio/article/view/40316 |
| DOI: | 10.5433/1679-0367.2021v42n1p29 |
| الاتاحة: | https://ojs.uel.br/revistas/uel/index.php/seminabio/article/view/40316 https://doi.org/10.5433/1679-0367.2021v42n1p29 |
| Rights: | Copyright (c) 2021 Semina: Ciências Biológicas e da Saúde ; http://creativecommons.org/licenses/by-nc/4.0 |
| رقم الانضمام: | edsbas.1EA0DEF3 |
| قاعدة البيانات: | BASE |
| DOI: | 10.5433/1679-0367.2021v42n1p29 |
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