Qualidade microbiológica e importância das boas práticas de fabricação de sashimis comercializados no Brasil: revisão sistemática de literatura

Abstract

Japanese cuisine has become increasingly present in the habits of Brazilians, with the predominant use of raw fish in most dishes. One of the main delicacies is sashimi, a food consumed raw, which requires a lot of manipulation in its preparation. Due to its method of preparation and consumption, there is a greater concern about Foodborne Diseases, as foods consumed in natura present a high potential for microbiological hazard, especially pathogenic microorganisms, which can cause serious problems to public health. It is known that fish is a very perishable matrix, being essential the good manufacturing practices and proper handling and storage, in order to avoid its contamination. However, they still have handling flaws, affecting their bacteriological quality, making it essential to train handlers in the fish chain about GMP and microbiological hazards during the process. In this context, the objective of this work is to carry out a literature review on the importance of GMP and the bacteriological quality of sashimi consumed raw in Brazil. Based on the studies researched so far, the microbiological quality of sashimi is mostly unsatisfactory, many parts exceed the limits allowed in current legislation, highlighting the need to implement good manufacturing and handling practices, use Self-Control Programs, Hazard Analysis and Critical Control Points, adequate training of handlers, hygienic-sanitary control of production, care with personal and environmental hygiene, in order to avoid contamination of the raw material.