Avaliação da qualidade microbiológica do gelo usado na conservação do pescado nos mercados da cidade Quelimane - província da Zambézia

Abstract

Ice is one of the methods used to preserve fish since it has the ability to maintain its initial properties and prolong its shelf life. However, processing under poor sanitary conditions can affect fish quality and become a risk factor for consumers. The research focused on assessing the microbiological quality of the ice used to conserve fish in the Quelimane-province city of Zambézia. Twelve samples were collected in 3 markets referenced by (A, B and D) and the samples were analyzed in the laboratory of the National Institute of Fish Inspection of Quelimane. Total coliforms, thermotolerant, Escherichia coli, Enterococcus spp. Staphylococcus spp and the presence of Salmonella spp. Were also identified and quantified. For the identification and quantification of coliforms and Enterococcus spp, the filter membrane technique was used. The surface sowing technique was used for the identification and quantification of Staphylococcus coagulase positive and for detection of Salmonella spp. Ten (41.7%) of total coliforms, 9 (37.5%) thermotolerant coliforms and 5 (20.8%) were confirmed for Escherichia coli. The A4 point presented higher contamination for the coliform group and Enterococcus spp. With approximately 11900 CFU/100mL and 70 CFU/100mL, respectively. For mesophilic aerobic bacteria the highest contamination was verified at point A1, with approximately 23, 11 * 102 CFU/mL and for viable psychrotrophs, it was at point B2 with about 5.71 * 102 CFU/mL. No salmonella spp and Staphylococcus coagulase positive were detected in all samples. However, ice used for fish preservation is unsatisfactory to preserve fish in relation to coliforms and Enterococcus spp. However, for Salmonella spp and Staphylococcus spp this is within the standards set by legislation.