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, 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