Microbiological quality of Raw Fish Consumption in Japanese Cuisine: Evidence Synthesis

Abstract

Introduction: In the last decades with globalization, food has been a cause of concern in all countries, with problems regarding the quality of consumption and the socioeconomic impact that it can generate. Despite the many qualities of the fish, much consumed in Japanese cuisine, it is considered high risk because it is a perishable food and easy oxidation of fat. In this way, it can transport microorganisms that are part of the natural microbiota of the fish, of the water or originated from the bad manipulation. Objective: To review the literature in order to highlight aspects of the microbiological quality found in raw fish from Japanese cuisine (Sushi and Sashimi). Method: It is an exploratory research based on a review of the literature with synthesis of evidence, through the search tool Publish or Perish, in which the articles of greater relevance were selected. Conclusion: The literature demonstrates that fish in their raw form can become a vehicle for microorganisms such as E. coli, Salmonella spp, S. aureus, Vibrio spp. and mainly to Thermotolerant Coliforms. In this way, it is fundamental that the manipulators are aware of the need of good practices in all processes of the production chain, especially when the food does not go through the cooking stage, where the reduction of this microbial load occurs, which can multiply when exposed to temperature for a long time.