Avaliação de bactérias produtoras de histamina frente à indicadores de qualidade higiênico sanitária em peixes comercializados na cidade de São Luis – MA

Abstract

Concern about the quality of fish has always been a recurring theme, as it is a food with high nutritional value, but with great ease of deterioration, posing a danger to humans. Care with this type of food does not always meet adequate hygienic-sanitary conditions, which ends up enabling the multiplication of microorganisms that form histamine, a toxin generated through the decarboxylation of the amino acid L-histidine which, when at inadequate levels, can cause concern for health. public health, resulting in outbreaks of food poisoning that can lead to deaths. Therefore, the work proposes to evaluate the presence of hygienic-sanitary indicator microorganisms and histamine-producing bacteria in fish sold at fairs and supermarkets in the city of São Luís – MA. A total of 80 fish samples of the species Scomberomorus brasiliensis, Oligoplites palometa, Pomatomus saltatrix and Sardinella brasiliensis were acquired at the main fish trading points in the city of São Luís-MA. To count coagulase-positive Staphylococcus, Escherichia coli and search for Salmonella sp. The methodology according to APHA was followed. To count mesophilic, psychrophilic and histamine-producing bacteria, the deep plating technique in Niven medium was used, and to identify histamine-producing bacteria, the Bactray I and II Kit was used. The results obtained in the present study allow us to conclude that the Serra, Timbira and Anchova fish samples are suitable for consumption in terms of coagulase-positive Staphylococcus, Escherichia coli and Salmonella sp. standards, while 20% of the Sardine samples are found outside the standard established by current Brazilian legislation. Furthermore, the majority of histamine-producing bacteria were found to be from the Enterobacteriacea family in Serra fish, which could compromise the quality and safety of this fish, as the possible presence of the toxin produced by these bacteria could pose a health risk of the consumer.