Prevalence of Staphylococcus aureus and Salmonella enterica in ready-to-eat sushi and sashimi
- Author:
Suat Moi Puah
;
Kek Heng Chua
;
Jin Ai Mary Anne Tan
- Publication Type:Journal Article
- From:Tropical Biomedicine
2017;34(1):45-51
- CountryMalaysia
- Language:English
-
Abstract:
Abstract. Staphylococcus aureus food poisoning and Salmonellosis outbreaks have been
associated with two popular ready-to-eat items: sushi and sashimi. Thus this study aims to
determine the prevalence of S. aureus and S. enterica in sushi and sashimi in Malaysia. Sushi
(149) and sashimi (51) were collected from 14 retail outlets comprising supermarkets,
hypermarkets, restaurants and open-air night markets. Bacterial isolation was carried out
using Baird-Parker and CHROMagar Salmonella Plus selective media. The food pathogens
isolated from microbiological media were then confirmed by molecular analysis. The results
confirmed an overall S. aureus and S. enterica contamination of 42% (84/200) in the sushi and
sashimi samples. Regarding prevalence of the individual pathogens involved, S. aureus was
detected in 26% (52/200) and S. enterica in 16% (32/200) of the contaminated samples. This
study demonstrates a high occurrence rate of S. aureus and S. enterica in sushi and sashimi
foods in Malaysia, and warrants the necessity to monitor the microbiological process of RTE
foods to ensure food safety for consumers.
- Full text:P020170529356384968521.pdf
