Relatório de estágio no Laboratório de Inspecção de Pescado de Maputo : avaliação da qualidade microbiológica do gelo usado na conservação do pescado fresco em três mercados da Cidade de Maputo

Abstract

Proper fish preservation is fundamental to guaranteeing its quality and food safety. In this context, the ice used during storage plays a crucial role in maintaining the ideal temperature, preventing premature product deterioration. However, its microbiological quality can be compromised by contaminants present in the water used in ice production. The research focused on evaluating the microbiological quality of ice used in fish preservation in three markets in the city of Maputo. Nine samples were collected in three markets referenced by (A, B, and C), and the samples were analyzed at the Maputo Fish Inspection Laboratory (LIP-Maputo). Coliforms (total, thermotolerant, and Escherichia coli) were identified and quantified using the membrane filtration technique. It was confirmed that 5/9 (56%) were total coliforms, 4/9 (44%) were thermotolerant coliforms, and 1/9 (11%) were Escherichia coli. Samples from market A showed higher contamination for the total and thermotolerant coliform group at 2.5 ± 0.36 log [CFU/100mL] and 1.97 ± 0.37 log [CFU/100mL], suggesting failures in water treatment and possible exposure of the ice to unsanitary environments. Market B revealed the presence of E. coli where the total count was 0.85 log [CFU/100mL], indicating inefficient hygiene practices, which can lead to cross-contamination and increased risks for consumers. The research reinforces the importance of good hygiene practices in ice handling, the use of treated water in its production, and the need for continuous monitoring by health authorities. Measures such as training for handlers, improvements in disinfection protocols, and rigorous market inspections are essential to reduce microbiological risks and ensure that the fish sold is safe for consumption.(TRADUÇAO NOSSA)