Condições higiênico-sanitário de peixarias do litoral sul do Espírito Santo

Abstract

Foodborne diseases cause damage to health and the economy, with the issue of food safety being an important issue over the years. Because fish is a food that easily deteriorates when not handled correctly, it can be an agent of food poisoning. In markets and fairs, this fact can be aggravated due to inadequate sales and handling, thus, the present work aims to evaluate aspects of the hygienic-sanitary quality of establishments and fish sold in two municipalities on the south coast of Espírito Santo Santo, in which one presents the Municipal Inspection System agency and the other does not. Six fishmongers were visited in October 2022, where visual inspection was carried out for good manufacturing practices and the degree of freshness of fish through a checklist, based on the Regulation of Industrial and Sanitary Inspection of Products of Animal Origin, Ordinance No. 368/1997 of the Ministério da Agricultura, Pecuária e Abastecimento and of the Resolução de Diretoria Colegiada da Agência Nacional de Vigilância Sanitária (ANVISA) – RDC Nº 275/2002. Twelve samples of peroá fish (Balistes capriscus) were also collected for microbiological analysis of mesophilic and psychrotrophic aerobic microorganisms, total and thermotolerant coliforms and Escherichia coli, Staphylococcus aureus and Samonella sp. analyzed by standard counting techniques of mesophilic and psychrotrophic aerobes, determination of the Most Probable Number (MPN) of total and thermotolerant coliforms, direct counting method in Staphylococcus aureus plates, presence/absence of Salmonella sp. It was verified, through visual inspection, the existence of points liable to contamination of fish with risk of food poisoning. The microbiological analysis confirmed what was observed through the checklist, with growth of mesophilic and psychrotrophic aerobic microorganisms, total coliforms, E coli and Salmonella sp. indicators of hygiene failures during peroá processing, making them unfit for consumption. It is important to train retailers, prioritizing good manufacturing practices and raising awareness among the population to demand quality products.