Dissertations / Theses on the topic 'Sashimi'

Introdução. Devido ao aumento do consumo de peixe cru, observado especialmente na culinária japonesa, e ao fato dos peixes poderem carrear microrganismos capazes de produzir doença de origem alimentar, este trabalho foi delineado. Objetivos. Avaliar as condições sanitárias dos locais de coleta e a qualidade higiênico-sanitária de peixes vendidos em Mercados Municipais da cidade de São Paulo com o propósito de serem consumidos crus, e comparar os dados com a legislação vigente. Métodos. Observação dos locais de coleta, através de 10 itens pré-determinados. Contagem microbiológica de coliforme termotolerantes, Staphylococcus aureus, presença de Escherichia coli, Salmonella em 25g e Vibrio sp, de acordo com a APHA em 20 amostras de peixes. Resultados. A Pontuação obtida variou entre 2 e 8 pontos, representando o atendimento dos 10 itens selecionados. Das 20 amostras, 2 (10%) tinham coliformes termotolerantes e 1 (5%) S. aureus acima do limite estabelecido. Três amostras apresentaram cepas características na série bioquímica e sorologia positiva, para Salmonella spp, porém após triagem pela PCR nenhuma foi considerada positiva. E. coli foi obtida em 2 amostras. A presença de Vibrio sp potencialmente patogênicas (V. metschnikovii e V. Fluvialis) foi obtida em 3 amostras de peixe. Conclusão. Apesar da boa infra-estrutura na maioria das peixarias observadas, foi possível identificar a deficiência na adoção das boas práticas de manipulação. Os métodos tradicionais de identificação de Salmonella spp, podem fornecer resultados falso-positivos. A existência de espécies de Vibrio potencialmente patogênicas, que não são contempladas pela legislação vigente, pode representar um perigo à saúde pública.
Introduction. Due to the increase consumption of raw fish, observed mainly in the Japanese culinary, and the fact of the fish can carry a number of microorganism capable of producing food borne disease, this research was delineated. Objective. To evaluate the sanitary conditions of collection sites and the sanitary quality of fishes sold in the Municipal Market in São Paulo city with the purpose to be consumed raw and compare the data with the current legislation. Methods. Observation of the environment through 10 predetermined items. Microbiological enumeration of thermo-tolerant coliform bacteria, Staphylococcus aureus, presence of Escherichia coli, Salmonella in 25g and Vibrio sp, according to APHA in 20 fish samples. Results. Punctuation obtained varied from 2 to 8 points representing attendance to the 10 selected items. From the 20 samples, 2 (10%) presented thermo-tolerant coliform and 1 (5%) S. aureus above the established limits. Three samples presented strain characteristic in the biochemical test and positive serum, for Salmonella sp, however after the selection for the PCR none was considered positive. E. coli was obtained from two samples. The presence of potentially pathogenic Vibrio sp (V. fluvialis and V. Metschnikovii) was observed in 3 fish samples. Conclusion. Despite the good infrastructure in the majority of fish shop observed, it was possible to identify a deficiency in the adoption of good manufacturing practices. The traditional methods of identification of Salmonella spp, can result in false-positives. The existence of potentially pathogenic Vibrio species, which are not contemplated by the current legislation, may represent a risk to the public health.

Programa de Pós-Graduação em Saúde e Nutrição. Escola de Nutrição, Universidade Federal de Ouro Preto.
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A difusão da culinária japonesa tem propiciado um aumento no consumo de pescados em várias regiões do mundo, inclusive no Brasil. Embora o pescado seja uma alternativa saudável à carne, ele pode veicular mercúrio (Hg), especialmente na sua forma orgânica mais tóxica, o metilmercúrio (MeHg). Uma vez ingerido, o mercúrio pode trazer várias consequências negativas à saúde humana, afetando os sistemas nervoso, renal, cardiovascular, imunológico, reprodutor e motor. O presente estudo objetivou determinar o grau de contaminação por mercúrio em sushi e sashimi comercializados em restaurantes de comida japonesa da cidade de Campinas (SP, Brasil) e estimar o risco à saúde humana decorrente do consumo destes produtos. Inicialmente o teor de Hg total foi determinado por espectrometria de absorção atômica com decomposição térmica e amalgamação (TDA AAS), enquanto o teor de MeHg foi calculado considerando que 90% do Hg total está na forma orgânica. A estimativa da avaliação do risco à saúde foi realizada para adultos e crianças através do valor de ingestão semanal tolerável provisória (PTWI). A concentração média de Hg total foi de 147,99; 6,13 e 3,42 μg/kg nas amostras de sushi de atum, kani e salmão, respectivamente e para o sashimi 589,09; 85,09 e 11,38 μg/kg para atum, polvo e salmão, respectivamente. As amostras contendo atum apresentaram maior concentração de Hg. Foi observado que uma porção (150 g) de sashimi de atum e 3 porções de sushi de atum excedem o valor do PTWI para Hg total em crianças. O PTWI estabelecido pelo JECFA para o MeHg pode ser excedido com o consumo de 2 e 5 porções de sushi de atum e de 1 e 2 porções de sashimi de atum, por crianças e adultos, respectivamente. A estimativa do risco à saúde humana indicou que o nível de toxicidade depende do tipo de pescado e do número de porções consumidas, sendo que as crianças apresentam maior vulnerabilidade ao risco em relação aos adultos. ______________________________________________________________________________________
ABSTRACT : The dissemination of Japanese cuisine has resulted in an increase in fish consumption in several regions of the world, including Brazil. Although fish can be a healthily alternative to beef, it can carry mercury (Hg), especially in its most toxic organic form, methylmercury (MeHg). Once ingested, mercury can have negative consequences upon human health, some of the systems which could be affected include the nervous, renal, cardiovascular, immunologic, reproductive and motor systems. This study aims to determine the mercury contamination level in sushi and sashimi sold in Japanese restaurants of Campinas (SP, Brazil) and to measure the human health risk due consumption of these products. Initially, the total Hg content was estimated by atomic absorption spectrometry with amalgamation and thermic decomposition (TDA AAS), while the MeHg content was estimated assuming that 90% of the total Hg content is in the organic form. The estimated health risk was evaluated for adults and infants using the values for provisional tolerable weekly intakes (PTWI). The average concentration of total Hg was 147.99; 6.13 and 3.42 μg/kg in sushi samples of tuna, kani and salmon respectively, and for sashimi samples 589.09; 85.09 and 11.38 μg/kg for tuna, octopus and salmon respectively. The tuna samples presented the higher concentrations of Hg. A tuna sashimi serving (150 g) and three tuna sushi servings exceeded the PTWI value for infants. Moreover, the PTWI established by JECFA for MeHg could be exceeded with the intake of two and five servings of tuna sushi, and one and two servings of tuna sashimi, for infants and adults, respectively. The estimated human health risk showed that the level of toxicity depends on the serving size and on the species of fish consumed. In addition, it was demonstrated that infants have higher vulnerability to these risks when compared to adults.

Introdução. Doenças de origem alimentar são causadas por organismos que entram no corpo humano através da ingestão de alimentos contaminados. O pescado pode veicular uma variedade de microrganismos patogênicos para o homem, aumentando a preocupação com a qualidade sanitária de peixes e suas preparações devido a globalização do consumo de peixe cru. Objetivo. Avaliar a qualidade microbiológica de sushis e sashimis servidos em restaurantes de auto-serviço na cidade de São Paulo, e estabelecer a relação entre os resultados e a forma com que estes pratos são apresentados aos consumidores. Métodos. Vinte amostras de diferentes estabelecimentos foram submetidas a análises microbiológicas, de acordo com a American Public Health Association (APHA) para coliformes termotolerantes, Salmonella, Staphylococcus aureus, Bacillus cereus, Vibrio parahaemolyticus e espécies de Aeromonas. Resultados. Das amostras estudadas, 50% apresentaram contagem de coliformes termotolerantes acima dos limites estabelecidos pela legislação brasileira RDC 12/2001. Escherichia coli foi observada em 45% das amostras, 15% das amostras tinham contagem de S. aureus acima do limite e, em 35%, espécies potencialmente patogênicas de Vibrio foram isoladas. Aeromonas spp e Bacillus cereus foram obtidos de 75% e 15% das amostras respectivamente e Salmonella spp não foi isolada nas amostras estudadas. Discussão. Levando em conta o potencial patogênico dos microrganismos isolados das amostras, considera-se que o consumo de sushi e sashimi pode representar um fator de risco para a saúde pública.
Introduction. Foodborne diseases are those caused by organisms entering the human body through the ingestion of contaminated food. Fish can carry a variety of pathogenic microorganisms increasing the concern with the sanitary quality of fish and its preparations due to the globalization of raw fish consumption. Objective. To evaluate microbiologic quality of sushi and sashimi, served in self service restaurants in the city of São Paulo and to establish the relationship between the results and the form in which the dish is presented to consumers. Methods. Twenty samples, from different establishments were subjected to microbiological analysis according to the American Public Health Association (APHA) for thermo-tolerant coliform bacteria, Salmonella, Staphylococcus aureus, Bacillus cereus, Vibrio parahaemolyticus, and Aeromonas species. Results. From the studied food samples, 50% presented counts of thermo-tolerant coliform above the limits established by the Brazilian Legislation RDC 12/2001. Escherichia coli was observed in 45% of the samples, 15% of the samples had S. aureus counts above the limits and in 35% potentially pathogenic species of Vibrio were recovered. Aeromonas and Bacillus cereus were obtained from 75% and 15% of the samples respectively and Salmonella was not recovered from the samples studied. Discussion. Taking into account the pathogenic potential of the microorganisms isolated from the samples, one can consider that the consumption of sushi and sashimi dishes can pose a public health risk.

Nos últimos anos tem-se observado uma mudança no perfil alimentar da população, o que, associado à oferta de pescado de qualidade no mercado interno, pode direcionar o consumo, para novas formas de apresentação deste alimento. Os pescados, além de serem consumidos cozidos, também podem ser ingeridos crus, em pratos como sushi e sashimi, o que pode trazer risco para o consumidor. Este trabalho teve como objetivo avaliar a qualidade microbiológica de sashimis a base de salmão, bem como as condições higiênicosanitária dos restaurantes especializados em culinária japonesa na cidade de Porto Alegre - RS. Em seis restaurantes foram colhidas dezoito amostras de sashimi e aplicado check-list adaptado da legislação sanitária. Foram pesquisados todos os microrganismos citados pela RDC 12/01 da ANVISA para pratos prontos para o consumo a base de pescados e similares crus (sashimi) - Coliformes Termotolerantes; Estafilococos coagulase positiva; Víbrio parahaemolyticus e Salmonella sp. Das 18 amostras analisadas por estabelecimento, 11,11%, 33,33%, 61,11% e 44,44% apresentaram Coliformes Termotolerantes acima do limite estabelecido pela legislação vigente, nos estabelecimentos B, C, D e F, respectivamente. Os restaurantes A e E apresentaram todas as amostras dentro dos limites estabelecidos. Nenhum restaurante apresentou amostras positivas acima do limite para Staphylococcus coagulase positiva, Víbrio parahaemolyticus e Salmonella sp. Nenhum dos restaurantes foi considerado inadequado sob a avaliação global dos itens do check-list. Três deles (A, D, E) foram considerados adequados e os outros três (B, C, F) foram aprovados com restrições. As principais inconformidades encontradas foram relacionadas com itens relativos à higiene, manipulação e controle de temperatura. Porém, correlação apenas regular tendendo a forte (rs=0,580; p=0,228) foi encontrada entre essas inconformidades e a presença de contagens de coliformes termotolerantes acima do previsto na legislação. Entretanto, houve associação positiva estatisticamente significativa entre a temperatura aferida no pescado e o percentual de contaminação por coliformes termotolerantes (rs=0,928; p=0,008). Os resultados indicam a necessidade da aplicação das Boas Práticas de Fabricação nesse tipo de restaurantes, principalmente nos itens relacionados à higiene de superfícies e temperatura de armazenamento, a fim de controlar os possíveis riscos potenciais à saúde do consumidor.
Over the past years there has been a change in the eating profile of the population that, associated with the offer of quality fish in the domestic market, can lead consumption to new forms of presentation of this food. Fishes, in addition to being eaten cooked, can also be ingested raw as sushi or sashimi, which may bring risks to the consumer. This study aimed at evaluating the microbiological quality of salmon-based sashimi, as well as the hygienic and sanitary conditions of restaurants specialized in Japanese food in the city of Porto Alegre, Brazil. Eighteen sashimi samples were collected from six restaurants, and a checklist adapted from the Brazilian legislation was applied. All microorganisms mentioned by RDC 12/01 of the National Health Surveillance Agency (ANVISA) for dishes ready for consumption based on fish and similar raw foods (sashimi) were investigated: thermotolerant coliforms; coagulase-positive Staphylococcus; Vibrio parahaemolyticus and Salmonella sp. Of the 18 samples analyzed from the restaurants, 11.11%, 33.33%, 61.11% and 44.44% had thermotolerant coliforms above the limit established by the current legislation in restaurants B, C, D and F, respectively. Restaurants A and E had all samples within limits. Any restaurant had positive samples above limit for coagulase-positive Staphylococcus, Vibrio parahaemolyticus and Salmonella sp. Any restaurant was considered inadequate regarding the overall evaluation of checklist items. Three (A, D, E) were considered adequate, and the remaining (B, C, F) were approved with restrictions. The main nonconformities found were in items relative to hygiene, manipulation, and temperature control. However, only a regular correlation tending to strong (rs=0.580; p=0.228) was found between such nonconformities and presence of thermotolerant coliforms above the value predicted in the legislation. Nonetheless, there was a statistically positive association between fish temperature and the percentage of contamination by thermotolerant coliforms (rs=0.928; p=0.008). Results point to the need of applying Good Manufacturing Practices in this type of restaurant, especially in items relative to surface hygiene and storage temperature in order to control the potential risks to consumers’ health.

Studien bygger på mitt eget intresse för broderitekniken Sashiko. Jag valde attpröva sashiko som arbetsområde i undervisningen då jag arbetade somtextillärare. Jag upplevde att sashiko kunde anpassas till styrdokumenten, atteleverna kunde arbeta på olika nivåer och att resultatet av det de producerade blevväldigt lyckat. Icke desto mindre tyckte både jag och eleverna att det var ett roligtoch utvecklande arbetsområde. Ämnesområdet är nytt i undervisningen och jagville utveckla min kunskap om hur andra lärare planerar, genomför och utvärderarsin undervisning i sashiko. Jag har intervjuat fyra textillärare om deras innehålloch metoder i undervisningen. Studien har utgått från läroplansteorin, och jag haranvänt en halvstrukturerad intervjumetod. Textillärarna har svarat på frågor somrör det didaktiska fältet i undervisningen. Deltagarna i studien har utvecklatundervisningen i sashiko utifrån sitt eget intresse för tekniken. Att den gereleverna rika möjligheter till egna val framhåller de som en viktig faktor till denpositiva inställning eleverna har till tekniken. Studien slår bland annat fast attlärarna saknar läromedel i sin undervisning, de efterlyser mer tid att träffakolleger och att de ser stora möjligheter att utveckla sashiko i undervisningen.Tidigare studier har visat att lärare ofta hämtar inspiration från tidigare praktik,egen skolgång, VFU eller traditioner i yrket, vilket inte lärarna i föreliggandestudie gjort.

The fishes are foods very propitious to deterioration, for have the pH next to the neutrality, the water high activity and the elevated content of nutritious. For they reflect the contamination of the springs and to are excessively manipulated, without suffering no thermal treatment when used to prepare sushis and sashimis, represent potential risk of transmit alimentary origin diseases. Thus this search objective to evaluate the microbiological quality of sushis and sashimis commercialized in Maceió-Al, to alert the sanitary authorities and the consumers on the sanity conditions of these victuals. They were going collected 60 samples, being 30 (thirty) of sushis and 30 (thirty) of sashimis, commercialized in 05 (five) specialized restaurants and 05 (five) not specialized restaurants in japanese food, in which searched coliforms to 35ºC, coliforms to 45ºC, E. coli, Salmonella spp, S. aureus and B. cereus, according with analysis methods by APHA (2001) and FDA (2005). The results demonstrated isolation of all of microrganisms analyzed, indicating that the raw material is bad quality, it suffer imperfect manipulation or prepare and it is inadequate distribution in time or meals temperature. A total of 90% of the sushis and 93,33% of sashimis contained enumerations of coliformes to 45ºC, presence of Salmonella spp or countings of Sthapylococcus coagulase positive above of the certain standards by RDC n.º 12 of ANVISA (2001). Being thus, considering microrganisms pathogenic potential identified in the samples, it suggests that urgent measures, as the Production Good Practices implantation, be implemented in the sushis and sashimis productive process in the city of Maceio, so that the alimentary safety be guaranteed.
Os pescados são os alimentos muito propícios à deterioração, devido ao pH próximo à neutralidade, à alta atividade de água e ao elevado teor de nutrientes. Por refletirem a microbiota dos mananciais e serem excessivamente manipulados, sem sofrerem nenhum tratamento térmico quando usados para preparar sushis e sashimis, representam risco potencial de transmitir doenças de origem alimentar. Desta forma objetivou-se avaliar a qualidade microbiológica de sushis e sashimis comercializados na cidade de Maceió-AL, para alertar as autoridades sanitárias e os consumidores sobre as condições de sanidade destes alimentos. Foram coletadas 60 amostras, sendo 30 (trinta) de sushis e 30 (trinta) de sashimis, comercializadas em 05 (cinco) restaurantes especializados e 05 (cinco) não-especializados em comida japonesa, nas quais se pesquisou coliformes a 35ºC, coliformes a 45ºC, E. coli, Salmonella spp, S. aureus e B. cereus, de acordo com métodos de análise determinados pela APHA (2001) e FDA (2005). Os resultados demonstraram isolamento de todos os microrganismos analisados, indicando má qualidade da matéria-prima, falhas durante manipulação ou preparo dos pratos e distribuição inadequada em tempo ou temperatura das refeições. Um total de 90% dos sushis e 93,33% dos sashimis continham altas enumerações de coliformes a 45ºC, presença de Salmonella spp ou contagens de Sthapylococcus coagulase positiva acima dos padrões determinados pela RDC n.º 12 da ANVISA (2001). Sendo assim, considerando o potencial patogênico dos microrganismos identificados nas amostras, sugere-se que medidas urgentes, como a implantação de Boas Práticas de Fabricação, sejam implementadas no processo produtivo de sushis e sashimis na cidade de Maceió, para que a segurança alimentar seja garantida.

The present essay explores artworks of Karin Larsson through the feminist theoretical field of studies. The following three textile works were in the centre of the study, Kärlekens ros, Duk med tecken and Sashiko-gardin. The connection between japonisme, Japanese inspired art, and Karin Larssons art works were studied. Through feminist theories by art historians such as Linda Nochlin and Griselda Pollock the experience of being a woman in the 1800s affected the works of Karin Larsson were discussed. It was found that Karin Larssons upbringing and education as a woman differs from the usual male art student, which affected her art works. The subjects of her art works were also often the result of personal experiences. Furthermore, a correlation between the art works and Japanese woodblocks and Japanese embroidery techniques were identified.

Dissertação de Mestrado em Segurança Alimentar
Em Portugal, nos últimos anos têm aumentado o número de restaurantes tradicionais japoneses. Estes restaurantes podem revelar algumas questões de segurança alimentar caso os planos de HACCP não sejam bem delineados e as boas práticas de higiene não sejam devidamente implementadas e executadas. O pescado fresco é muito susceptível a deterioração. O objectivo deste estudo consistiu em conhecer a microbiota deteriorativa e patogénica e algumas características físico-químicas das refeições de Sashimi servidas em diversos restaurantes no Norte de Portugal, avaliando a sua qualidade e segurança sanitária para o consumidor. Neste estudo foi realizada a recolha de 61 refeições de Sashimi em 23 restaurantes tradicionais japoneses do Norte do país. Foram efectuadas as determinações microbiológicas de micro-organismos mesófilos e psicotróficos, Enterobacteriaceae, Bactérias do ácido lático, Pseudomonas spp., Shewanella putrefaciens, Photobacterium phosphoreum, Coliformes totais, Staphylococcus aureus, Salmonella sp., Listeria spp., Listeria monocytogenes, E. coli, Clostridium spp., Clostridium perfringens, Bacillus cereus, Vibrio spp. e Bolores) e físico-químicas (pH e ABVT).. Os índices químicos revelaram um bom grau de frescura do pescado utilizado na preparação das refeições de Sashimi. Contudo, de acordo com os resultados microbiológicos 64% das 61 refeições analisadas foram classificadas como insatisfatórias. Contribuíram para esta situação, os teores de Enterobacteriaceae, Staphylococcus aureus, Bolores, Mesófilos, Bacillus cereus e Leveduras. Numa amostra detectou-se presença de Listeria spp., não se tendo contudo detetado Listeria monocytogenes. Os resultados obtidos com este trabalho são indicativos de falhas de higiene na preparação das refeições de Sashimi. Neste trabalho foram ainda realizados inquéritos aos responsáveis de 23 restaurantes em estudo, dos quais apenas 16 se mostraram disponíveis para responder. Das várias questões efetuadas, destacamos a referência às vantagens na utilização de pescado fresco, cujos inquiridos referiram preferir a sua utilização em detrimento do pescado congelado, pois consideram que o pescado fresco apresenta um melhor sabor, qualidade, textura e cor. Ao nível do sistema de HACCP consideram que o ponto de Controlo Crítico é a refrigeração com 47% das respostas, tendo-se concluído que 35% dos inquiridos não sabem qual é o PCC e, em alguns casos, até nem o que é o plano de HACCP. Este facto revela a necessidade de implementação e melhoria nos sistemas de autocontrolo nestes tipos de estabelecimentos de forma a salvaguardar a segurança das refeições de pescado cru para o consumidor.
The number of traditional Japanese restaurants has increased greatly in Portugal in recent years. These restaurants not only reveal some food safety issues related to HACCP plans if not well defined but also to improperly implemented and enforced healthy hygienic practices. Seeing that fresh fish is very likely to decay quickly, the aim of this study was to identify both microbiota and some physicochemical properties in the Sashimi meals served at several restaurants in the north of Portugal and assess the health and safety for consumers. This study examined sixt-one Sashimi meals served at twenty-three traditional Japanese restaurants in the north of the country. Microbiological determinations were performed such as physicochemical properties, deteriorative and pathogenic microbes. Chemical indices (pH and TVB-N) revealed a good degree of freshness in the fish used when preparing Sashimi meals. However, according to the microbiological results, 64% of the sixty-one meals analyzed were classified as unsatisfactory. Enterobacteriaceae, Staphylococcus Aureus, Bacillus Cereus, mesophilic, moulds and yeasts contributed to this analysis. One sample detected Listeria sp. whose results are indicative of hygiene problems in the preparation of Sashimi meals. The study established that only 16 out of the 23 restaurants reviewed were available to respond to this survey. Despite the disadvantages of using fresh fish, restaurant officials prefer its use in detriment to frozen fish since fresh represents better quality in flavour, texture, and colour. The HACCP considers that the critical control point relates to chilling with 47% of responses, thus concluding that 35% of respondents do not know what PCC is and in some cases, they do not know what the HACCP plan is.

碩士
國立海洋大學
食品科學系
87
Quality changes of raw tilapia meat (sashimi) resulted from postmortem storing at 4oC and 25oC as well as its cooked meat resulted from not water dip-cooking where the raw meat had pre-aged to different extents were investigated. Rigrometer, DSC and various biochemical analyses were adopted to study muscle protein and its related physiochemical changes. Meat eating quality indices, including muscle shortening, dripping loss, water holding capacity (WHC), shear (penetration) force, umami component IMP content and VBN / K-value were used to evaluate the raw and cooked meat quality changes during storing and cooking. These results are valuable as used to establish proper raw meat storage and cookery conditions and to understand the physiochemical changes in effecting the qualities during the processing. As on the study of storage in effecting the raw meat quality, it is evident that the most freshly meat obtained right after slaughter possesses the most juicy and tender texture reflected by its high WHC and relatively low shear force detected, respectively. Aging at 4oC, it was found that cold shortening effect as well as inhibiting of tenderization effect were accounted by the cooling；only 12 hr aging was sufficient to bring muscle to reach the maximum shortening (on set of full-rigor), on contrary it required as long as 24 hrs to reach its optimal tenderization. Consequently, the rigor dependent development of quality indices, including muscle shortening, dripping loss, loss of WHC, increase meat of shear force were increased significantly in the first 12 hr aging；parley IMP was increased to its maximum at round 9 hr of aging. On contrary, decreasing in shear force was observed in the next 12 hr of aging which should be of tenderization in control. VBN and K- value indicated that high freshness could be maintained for 24 hrs aging at 4oC. These results indicate the chill- storage meat are more chewable and more rich in umami within 24 hr of aging, and these features are most pronounced after around 12 hr of aging at 4oC. Aging at 25oC, slower postmortem shortening and faster tenderization were observed. It required 24hr and 12 hr to reach their optimal rigor and tenderization, respectively. Retarded by the rapid tenderization, shear force would only be increased slightly in a short 6 ~ 8 hr aging period and then fallen rapidly below the original value. Only slightly increasing in IMP content could be detected and high freshness could only be maintained in this same period. Therefore, very short period about 6 ~ 8 hr aging is allowed for sashimi to be storage and consumed at 25oC. While on the study of dipping cookery, hot water of 65oCand 80oC were used to do the cooking. It is evident by DSC thermograms that a lower cooking temperature around 65oC ~ 70oC is sufficient to bring fresh muscle protein to full denaturation, however higher temperature about 80oC is required to bring aged meat to full denaturation. A three phases meat quality changes of cookery were always observed, regardless the differences of meat thickness, pre-aging history, and cookery temperature adopted in the cookery experiments. The first stage is the taking place of heat denaturation of major muscle proteins, which would cause shortening, loss of WHC. In the same period, heat hydrolysis of collagen was also observed and it should be the cause of the muscle softening reflected by the decreasing in meat shear force detected. The second phase is a quality plateau phase, in which no significant change in meat qualities would be observed. This is the sign that the meat has been properly cooked. The onset of third phase was evidenced by the appearance of the meat texture breakdown indicating that meat is over cooked. Furthermore, it was found that improved meat qualities including higher WHC, reduced shortening and improved cooking yield could be achieved obtained upon adopting a thicker fillet or a higher cooking temperature for the dipping cookery. This might be caused by the temperature gradient effect that earlier denaturation of muscle in thee surface layer forms a sealed outer shell to prevent the interior muscle to contract and loss of water in the layer phase of cookery.

碩士
國立中興大學
食品科學系
90
Sliced raw fish (sashimi) is a kind of popular and high-value seafood in Taiwan. Though our government organizations pay much attention to the hygiene and quality administration of the product, many food poisoning affairs still occur. Hygiene inspection and quality watch on various restaurants that offer sashimi are indispensable. Fish freshness can be estimated by sensory, physical and chemical methods. Many chemical changes such as hydrolysis and oxidation of lipids, development of peptides or free amino acids, changes in nucleotide profile, etc., are involved in postmortem of fish muscle. In this study, the sashimi were randomly picked out from various distribution channels. K value, VBN, histamine and pH value were used as indices for quality evaluation. The objectives were to understand the quality data and points at issue about sashimi during circulation, and then to establish a system that can be effectively used for quality control of the products. 1. Salmon, marlin, greater amberjack, and tuna were the most principal fish species used as raw materials of sashimi. Among 64 suppliers, 50 (77%), 48(74%), 47(72%), and 46(71%) offered those products, respectively. Because of no freshness problem would be caused for greater amberjack that was usually offered with live fish, only three fish were selected as investigation samples in this study. 2. For determination of chemical indices for 17 salmon, 13 tuna, and 20 marlin taken from 21 suppliers. K value ranged at below 25% 11 samples (22%), 26-40% 30 samples (60%) and 9 samples beyond 41%; VBN were in approximate agreement with the standard specified by the law of food administration about seafood with value below 15mg /100 g; histamine ranged at 101-200ppm, and pH ranged at 6.1-6.7. We had to pay much attention on salmon among fish species, and Taiwan-style seafood restaurant and traditional market stalls due to higher index values were obtained. 3. Changes in appearance, tactile sensation, color, odor, and texture for the fish frozen at -20℃ for 40 hr were not obvious. For that stored at 0℃ and 5℃ for 4 hr, only little changes were observed, but they were not appropriate as sashimi after storage for over 16 hr. 4 A cause and effect diagram was suggested to analyze the factors that affect sashimi quality from source, circulate, store and sell. Draw up counterplot for management and follow the trail of without a fixed schedule three times. That established instruction was significantly effective to improve the hygiene and quality of sashimi.

碩士
國立海洋大學
食品科學系
90
The cobia (Rachycentron canadum), an important cage-cultured fish in Taiwan, is often used as sashimi at present. The fat content in different tissues of cobia was significantly different, and that in ventral meat was the highest. There was a negative correlation between fat and moisture content. The major free amino acids (FAA) in cobia meat were taurine, glycine, glutamic acid, alanine and lysine. In addition, ornithine was also present. A dipeptide, anserine, was detected in the meat of cobia. Among 32 sashimi samples, the coliforms in 7 samples were higher than 10 MPN/g of the limited value. In addition, a sample was also found positive in the detection of E. coli. The 6 of 7 sample not qualified were ventral meat. The pH value of vacuum package ventral meat of cobia was decreased from 6.4 to 5.8 during storage at 4℃. The value increased after storage of 14 days. The VBN was increased gradually during storage, and the value was not higher than 15 mg/100g of the limited value after storage of 28 days. However, the total plate count exceeded 105 CFU/g and did not meet the requirement of sashimi product after storage of 21 days. The FAA content was increased by 42% at the 28th day. IMP decreased significantly at the 21th day; however, HxR and Hx increased. The K value was 25.5% and a perceptible decomposed odor was observed at that time. The shelf-life of vacuum package ventral meat was 14 days during storage at 4℃. The moisture of hot-smoked cobia was higher than cold-smoked product, but the lipid in the former was higher. The composition of FAA and dipeptide in smoked cobia was similar to that of sashimi product, and the quantity in cold-smoked cobia was more than hot-smoked cobia. Among 22 smoked samples, the coliforms in 2 samples were 10 MPN/g. The pH value in cold-smoked cobia was higher than hot-smoked cobia, but the VBN value was not significantly different. The total plate count in the former was higher than the latter. The appearance in both cold- smoked and hot-smoked cobia was not significantly different, but the flavor, texture and acceptability in the former was better than the latter. The moisture level in tail meat was decreased after curing and smoking processing, but the protein and lipid was increased. The FAA level was higher than that of raw meat. The pH value was decreased gradually during processing, but the VBN value and total plate count was increased significantly after curing processing. The pH and VBN values in vacuum package cold-smoked and hot-smoked cobia were increased gradually during storage at 4℃. After 35 days of storage, the VBN value was higher than the limited value. The total plate count was increased to 4.92 log CFU/g at the 21th day. The samples was not qualified after storage for 28 days. The total FAA content was increased one-fold in cold-smoked cobia at the 21th day, and the hot-smoked cobia was increased by 42%. IMP was the dominant compound of ATP-related compounds during the initial storage, and the quantity of HxR and Hx were also rather high. The K value of the cold- smoked and hot-smoked product was increased by 55.5% and 50.5%, respectively after storage of 21 days. At that time a perceptible decomposed odor was found. In conclusion, the shelf-life in both vacuum package hot-smoked and cold-smoked cobia was 14 days during storage at 4℃.

碩士
國立中興大學
食品科學系
90
Microbial quality of sliced raw fish (sashimi) from different distribution channels in Central and Southern Taiwan was investigated in this study. Based on the investigation results, Hazard Analysis Critical Control Point (HACCP) system was introduced for the safety improvement of sashimi providers. The objective of this study is to provide a simple and easily performing monitor system for sashimi distribution channels to control the potential risk factors, so as to guarantee the food safety. Market study showed that the major fish species used as sashimi in Taiwan area were salmon (77%), swordfish (74%), greater amberjack (72%) and tuna (71%). Salmon, swordfish and tuna were then chosen as the study species. Market study also showed that the major sashimi distribution channels included Taiwanese-style seafood restaurant, Japanese-style restaurant, frozen sashimi shops and traditional market stalls. Microbial total counts of 50 sashimi samples showed 62% (31 samples) unqualified. The incidence of Vibrio parahaemolyticus was 26% (13 samples) and Listeria spp was 10% (5 samples). Listeria species were further identified as L. monocytogenes (2 samples) and L. innocua (3 samples). Microbial quality investigation of different sashimi distribution channels indicated the unqualified ratios of Taiwanese-style seafood restaurant (86%), traditional market stall (69%) and Japanese-style restaurant (17%); On the other hand, samples from the frozen sashimi shops were all qualified. There was no significant different change (p＜0.05) in total plate counts and psychrophilic bacteria counts of sashimi samples under different temperatures (-20°Ｃ, 0°Ｃ, 5°Ｃ) during the storage period. Since the shell life of sashimi was less than 2 days, the microbial propagation was very limited. The microbial quality of sashimi was greatly depended on the hygiene condition of different distribution channels. According to the Good Hygiene Practice (GHP) regulation, chlorine solution (200 ppm) and alcohol solution (75%) were used to enhance the sanitation condition of kitchen equipments and worker’s hands in sashimi restaurants. The surface total counts from cutting board, cutter and wiper were decreased from 5.03, 3.34 and 4.50 log (CFU/cm2) to 2.21, 1.86 and 2.10 log (CFU/cm2) respectively with the treatment chlorine solution. Surface total counts of worker’s hands were reduced from 3.94 to 2.35 log (CFU/cm2) after the application of 75% alcohol solution. Based on above investigation, one Taiwanese-style seafood restaurant and one Japanese-style restaurant were chosen for the implementation of HACCP system. Critical control points of service flowchart were determined by decision tree, and HACCP plan was applied to improve the hygiene condition. With the introduction of HACCP plan, microbial total counts of sashimi samples in those restaurants were decreased from 6.41 to 3.65 log (CFU/cm2), and kept at 3.60 log (CFU/cm2) for 3 months. In conclusion, the introduction of GHP and HACCP system into sashimi distribution channels could contribute to the hygiene quality and safety improvement, and gave a safety assurance to food consumers.

碩士
東海大學
食品科學系
105
Norovirus are the leading cause of viral gastroenteritis outbreaks worldwide. Many norovirus outbreaks have been epidemiologically associated with contamination of seafood or fresh produce. Norovirus inactivation to physical and chemical treatments by chlorine, hydrogen peroxide, heating and UV irradiation, while those methods cause changes in food tissues and lead to loss of nutrients. The purpose of this study is to develop the application of non-thermal atmospheric plasma jet for inactivation of norovirus on the surface of salmon sashimi. The influences of plasma treatment on the qualities of salmon sashimi were also investigated (Lipid oxidation, pH, color, texture analysis). Operating conditions of plasma include processing time (0, 3, 6, 9 and 12 min), electric voltage (180 V), electrode spacing (1 cm), working gases (air, oxygen and nitrogen) and flow rate (15 L/min). The results of the research showed that norovirus could be completely inactive from 2.7 × 104 virus particles/g when working gas is air and processing time is 9 min. When working gas is oxygen and processing time is 12 min, norovirus is completely inactivate while nitrogen has no effect. Either air or oxygen, could make salmon sashimi, which is treated by plasma, a lower TBARS value and pH value, a lower a value, a lower L value, and a higher b value of color measurement. On the other hand, texture analysis found that the hardness rise and the elasticity fall. Although there is significant difference in statistics, it’s still within the range of our feelings. According to the above results, the air has the best outcome of inactivation of norovirus and the least effect on salmon sashimi. In conclusion, we are hoping that, plasma with air as working gas can be applied to inactivation of norovirus in food.

碩士
國立海洋大學
食品科學系碩士在職專班
91
Abstract Sanitary surveys of sashimi product were conducted by Taipei City Health Department from 2002 to 2003, based on which a “Sanitary Sashimi Food Establishment Certify Project” was propagated aimed to improve the sanitary operation of sashimi product. Sashimi and environment samples taken from 46 sashimi stores were analyzed for their microbiological conditions. Among the forty stores voluntarily taking part of the certifying process, only 14 stores were accredited. A follow-up questionnaire survey was conducted to the certified stores to further understand the impact of their business operation and the effectiveness of the project. Following findings can be drawn from the two sanitary surveys of sashimi stores: 1. Potential cross contamination sources in the sashimi preparing area are found in dish cloth, cutting board, handles of the refrigerated display cabinet, and the food contact surface of the working bench. 2. For edible ingredients, contaminants from shredded silk-radish is the most noticeable, while raw vegetable and mustard are the next. 3. The highest incidence of unsanitary conditions is found to be the raw fish suppliers which were caused by poor personal hygiene of the fish handlers and inadequate disinfection of cutting utensils. Japanese food restaurant has the highest cross contamination source which was reflected from the complexity of the menu. 4. Microbiological test results indicated the highest ratio of unsanitary sashimi product was found in Japanese food restaurant, next to self-service sushi store, and followed by raw fish supplier. Unsanitary conditions can be improved by adopting the following measures: cut off the possibly contaminated muscle surface of sashimi, implement sanitary operational procedure, prevent cross contamination from potential environmental sources, and maintain of storage temperature below 4℃ of the display cabinet. A follow-up questionnaire was conducted to the certified food establishments and results suggested that most stores considered a consistent surveillance audit and sashimi product inspection are necessary to safeguard the creditability of this certification program. Furthermore, on-job education for chefs and sashimi handlers held by local Healthy authority is also critical to provide a sanitary and safety sashimi product to the consumers.

碩士
國立澎湖科技大學
食品科學研究所
99
Cobia (Rachycentron canadum) ca. 6kg were obtainedfrom aquaculture in Penghu, and dorsal muscles were sliced in 1cm thickness, and then subjected to a refrigerator (4±1℃) for 11 days or ultrasound treatment in the cold water bath (4±1℃, 60 kHz ) for 90min TVBN, TBARS, TMAN, K value ,pH and Texture Analysis were performed in this study. The hardness of samples decreased from 15N at day 0 to 8.5N at day 7 for refrigerator ageing samples, and hardness decreased from 15N at 0 min to 7.8N at 90 min for ultrasound treated samples. TVBN and TMAN exceeded the regulation limits that were 15mg/100g and 3mg/100g, respectively at day 7; however, nitrogen values were lower than the regulation limit for ultrasound treated samples. TBARS reached 1.14mg/kg at day 11 for samples stored in a refrigerator, but ultrasound treated samples were lower than 0.289 mg/kg. The pH 6.77 at day 11 for ageing sashimi, but6.21 for ultrasound treated samples. Sashimi were tenderized at day 7, but K value and TVBN indicated that samples were not suitable for raw-eaten. The Ultrasound treatment could provide an alternative tendenzation technique for sashimi because of their softer texture and fresh quality.

碩士
國立臺灣海洋大學
應用經濟研究所
95
Japan is the only importer of frozen tuna from Taiwanese super low temperature tuna fishing fleet. Taiwanese transport vessels transfer tuna at the high sea or ports and then sail directly to Japan without thinking about anywhere else they may go, because there are no other sashimi markets like those in Japan with an annual consumption of 470,000 metric tons. The export of farmed bluefin tuna, started in 1990, has been expanding for the last 15 years and has now reached a level that is not negligible. The market is dominated by buyers with huge capital who buy the cargo of the entire ship at a negotiated price. Basically, the buyers possess some monopsonistic power. Led by Japan Tuna & Skipjack Association, Japanese tuna shipowners are trying to build an alternative marketing route by calling tender to fight the whole-ship buyers and break their price leadership. Supermarkets were able to package and sell tuna products at the low prices due to their large volume of sales. The farmed bluefin tuna becomes the most popular item in supermarkets, and its supply regularity makes it a targeted item by consumers. The conveyor belt sushi (kaitenzushi) started the 100 yen per dish sushi in 1993 and developed further into higher quality restaurants (such as osushiya) in 2002 have produced the fourth boom in Japan’s domestic restaurant market. This study finds, during the long term recession following the burst of economic bubbles and under the background of reduced income level and diversification in consumption, wild captured tuna has been replaced by other kinds of sea foods and imported meat. The supermarkets prefer to sell the farmed bluefin tuna because of its stability in supply and price. This makes tuna drop from the high class consumer item to a regular one, impacting the prices of wild frozen bigeye and yellowfin tuna. The whole-ship buyers investing in the processing factory, the development of the frozen farmed bluefin tuna and the growth of super low temperature container ships have all contributed to the low tuna market price. Tuna is one of the most popular sashimi in Japan and Taiwan is the biggest supplier. We find the sashimi market in Japan is a monopolistic one. The suppliers have no other choice but to sell their catch to Japan. It is a buyers’ market in which normal law of demand and supply may not prevail. Suppliers even by reducing the quantity supplied may fail to secure a higher price. Some Japanese fishers try to sell their products by tender and by doing some processing work on board to increase their revenue. For Taiwanese fishers, these are the practice and experience worth learning. Keywords: , , ,

Tese de Doutoramento em Ciências Veterinárias
A procura de novos sabores e experiências na restauração coletiva é uma característica comum na maioria dos consumidores. A restauração típica japonesa é uma dessas escolhas, tendo-se notado um crescimento do número de restaurantes na Europa e Estados Unidos da América. Este tipo de restauração caracteriza-se pela apresentação ao cliente final de sushi e sashimi. O primeiro é constituído, na sua maioria das vezes, de arroz avinagrado com outros ingredientes como algas, ovas, sementes e peixe cru, e o segundo de lascas de peixe servido cru acompanhado ou não com vegetais. Uso de peixe cru neste tipo de restauração levanta algumas questões de segurança nos alimentos, principalmente no que concerne aos perigos biológicos, como bactérias patogénicas, vírus e parasitas. O uso de peixe de topo da cadeia trófica, como o atum, também aumenta o risco da exposição do consumidor a metais pesados, como o mercúrio. Não há informação disponível na literatura consultada sobre uma estimativa do nível de doenças associadas ao consumo deste tipo de alimentos crus na Europa. Na primeira fase dos trabalhos desta tese procurou-se elaborar uma avaliação semi-quantitativa do risco associado a esta especialidade. A Listeria monocytogenes foi identificado como o perigo com o índice mais elevado de “Risk Ranking”, seguido pelos metais pesados, dioxinas e PCBs, Esteres de gordura, vírus e E. coli O157:H7. Na fase seguinte, a de campo, na qual foram analisadas amostras de sashimi, obtidas em regime de “take-away” provenientes de restaurante do norte de Portugal, os resultados obtidos corroboraram em parte os obtidos na avaliação de risco. A quantificação e pesquisa da microbiota do sashimi levou à constatação de características microbiológicas insatisfatórias em 64.9% e potencialmente perigosa em 5.3% das amostras, contribuindo para estas últimas elevadas contagens de Listeria monocytogenes e o Staphylococcus aureus. Os resultados também evidenciaram que a frequência destes microrganismos nas amostras colhidas se situou na ordem dos 20.2% e 35.1%, respetivamente. A comparação dos fatores “Restaurante Típico” e “Restaurante Não-Típico” revelou diferenças significativas na microbiota, nomeadamente a presença de L. monocytogenes a níveis superiores aos permitidos, 100 CUF/g, nos “Restaurantes Não- Típicos”, o que aponta para uma necessidade de especialização no processo de fabrico deste tipo de especialidade. Também a estação do ano, pelas temperaturas que lhes estão associadas, mostrou ser uma variável que influencia estatisticamente a qualidade microbiológica do sashimi, apresentado a época mais quente os piores resultados microbiológicos, com as contagens de valor mais elevado de S. aureus. A quantificação de metais pesados como o mercúrio, cádmio e chumbo no sashimi colhido em take-away revelou que 12,26% das amostras testadas apresentavam valores acima do legalmente permitido, nomeadamente 8.77% com excesso de mercúrio e 3,51% com excesso de cádmio. A elevada presença de S. aureus nas amostras originou a necessidade de perceber qual o padrão de resistência a antibióticos das estirpes de S. aureus encontradas (n=60). As estirpes presentes revelaram resistência à penicilina G e amoxicilina, em 69,2% e 64,6%, respetivamente. Nenhuma das estirpes revelou resistência aos antibióticos trimethoprim-sulfamethoxazole, ciprofloxacin, and chloramphenicol. O estudo de uma metodologia alternativa para incrementar a segurança sanitária do sashimi, com principal enfoque na distribuição em take-away, foi levada a cabo após o elevado número de amostras com presença de L. monocytogenes. O ensaio de inoculação de amostras de atum com L. monocytogenes ATCC™ tratadas com LISTEX™ P100 revelou alguma eficácia no controlo desta bactéria patogénica. Foi evidente que o seu uso na ordem dos 8 log PFU/g de amostra teve resultados promissores na etapa de manutenção em refrigeração, conseguindo diminuir para valores de contagem perto de quase zero a população inicial de Listeria na ordem de grandeza de 2log UFC/g; Bons resultados foram obtidos no ensaio a 22 ºC, simulando a condição extrema de take-away, pois observou-se uma diminuição nas contagens de 4.44 log/g nas primeiras 24 horas. Os resultados deste trabalho apontam para a necessidade de melhorar os Sistemas de Gestão de Segurança Alimentar dos operadores das empresas do sector alimentar na área de restauração tradicional Japonesa, com principal enfoque na diminuição da presença de bactérias patogénicas e de metais pesados. Para as primeiras, poderá passar pelo incremento das boas práticas de higiene no fabrico e na melhoria ou adição de novos Pontos Críticos de Controlo. Relativamente aos últimos, para se conseguir baixar a exposição do consumidor ao mercúrio e cádmio uma possível solução poderá passar pelo desenvolvimento de metodologias mais rápidas na sua quantificação, evitando assim a entrada de espécimes no mercado de distribuição e venda com elevados níveis de mercúrio e cádmio.
The search for new flavours and experiences in restaurants is a common feature of most consumers. Typical Japanese cuisine, such as sushi and sashimi, are among the available choices, with a growing number of restaurants in Europe and the United States of America. This type of cuisine can be characterised by its presentation. Sushi consists mostly of rice vinegar with other ingredients such as seaweed, roe, seeds and raw fish, while sashimi consists of sliced pieces of raw finfish, which can be accompanied by vegetables. The use of raw fish in this type of cuisine raises some food safety issues, especially with regard to biological hazards such as pathogenic bacteria, viruses and parasites. The use of top fish from the trophic chain, such as tuna, also increases the risk of consumer exposure to heavy metals, such as mercury. There is no available information in literature regarding an estimate of the expected level of illness associated to the consumption of this type of raw food in Europe. In the first phase of this thesis, a semi-quantitative evaluation of the risk associated with this specialty was performed. Listeria monocytogenes was identified as the highest risk hazard category, followed by heavy metals, dioxins and PCBs, fat esters, viruses and E. coli O157: H7. In the next phase, the field phase, samples of sashimi that were obtained from a takeaway in a restaurant in the north of Portugal were analysed. The obtained results partially corroborated those attained in the risk assessment. The quantification and research of sashimi microbiota led to the finding of unsatisfactory microbiological characteristics in 64.9% of the samples, and potentially dangerous characteristics in 5.3% of the samples, contributing to the posterior high counts of Listeria monocytogenes and Staphylococcus aureus. The results also showed that the frequency of these microorganisms, in the samples collected, was approximately 20.2% and 35.1%, respectively. The comparison of the "Typical Restaurant" and "Non-Typical Restaurant" factors revealed significant differences in the microbiota, namely the presence of L. monocytogenes at levels higher than those permitted, CUF 100 / g, in "Non-Typical Restaurants", which points to a need for specialization in the manufacturing process of this type of specialty. Also, the temperatures associated to the season proved to be a variable that statistically influences the microbiological quality of sashimi. In other words, the hottest days produced the worst microbiological results, with the highest counts belonging to S. aureus. The quantification of heavy metals such as mercury, cadmium and lead in take-away sashimi revealed that 12.26% of the tested samples had values above those legally permitted, namely 8.77% of excess mercury and 3.51% of excess cadmium. The high presence of S. aureus in the samples gave way to the need of understanding the antibiotic resistance pattern of the S. aureus strains found (n = 60). The present strains showed resistance to penicillin G and amoxicillin in 69.2% and 64.6%, respectively. None of the strains showed resistance to trimethoprim-sulfamethoxazole antibiotics, ciprofloxacin, and chloramphenicol. The study of an alternative methodology with the aim of increasing the sanitary safety of sashimi, with a main focus on take-away distribution, was carried out after verifying the high number of samples with L. monocytogenes. The inoculation test of L. monocytogenes ATCC ™ tuna samples treated with LISTEX ™ P100 showed some efficacy in the control of this pathogenic bacterium. It was evident that its use in the order of 8 log PFU / g of sample had promising results during the maintenance stage in refrigeration, being able to decrease the initial population of Listeria to near zero in the order of 2 log CFU / g. Good results were obtained in the test at 22 ºC, simulating the extreme take-away condition, as a decrease in the counts of 4.44 log / g in the first 24 hours was observed. The results of this study point to the need of the improved Food Safety Management Systems of food business operators in the traditional Japanese catering area, with a main focus on reducing the presence of pathogenic bacteria and heavy metals. In relation to the former, there may be an increase in good hygiene practices during manufacture and also the improvement or addition of new Critical Control Points. With reference to the latter, a possible solution for reducing consumer exposure to mercury and cadmium may be to develop faster methodologies in their quantification, thus avoiding the entry of specimens into the distribution and sales market with high levels of mercury and cadmium.
FCT- Portuguese Foundation for Science and Technology

Dissertação de Mestrado em Segurança Alimentar
Sushi é o prato tradicional japonês com maior destaque nos novos hábitos alimentares dos portugueses. Não só pela curiosidade suscitada, mas principalmente pela associação a excelentes benefícios para a saúde, esta especialidade ganhou inúmeros apreciadores de norte a sul de Portugal. O pescado cru é, porém, um veículo potencial na transmissão de diversos agentes patogénicos, respetivos metabolitos e toxinas, responsáveis por uma panóplia de doenças de origem alimentar. Um dos objetivos deste estudo consistiu em determinar a presença de Salmonella spp., Listeria monocytogenes, Escherichia coli, Bacillus cereus, Staphylococcus coagulase-positiva, entre outros, e analisar a microbiota deteriorativa das refeições de sashimi recolhidas pelo norte do país. Nas amostras analisadas observaram-se elevados teores de Enterobacteriaceae, microrganismos psicrotróficos, leveduras e de bactérias produtoras de H2S (valores médios entre 4,08 e 6,26 log UFC/g). Não foi detetada a presença de Salmonella spp. No entanto, a presença de Listeria monocytogenes e Staphylococcus coagulase-positiva destacou-se entre os microrganismos patogénicos pesquisados. Salvo raras exceções, os teores microbiológicos mais elevados foram observados nas amostras de sashimi recolhidas em estabelecimentos não típicos. Foi avaliada a qualidade microbiológica das refeições de sashimi com base na comparação entre alguns parâmetros microbiológicos analisados e os valores guia propostos pela literatura. Nenhuma refeição de sashimi foi classificada como satisfatória, 15% das refeições de estabelecimentos não típicos classificaram-se como inaceitáveis e 55% das refeições de estabelecimentos típicos como não satisfatórias. Staphylococcus coagulasepositiva, L. monocytogenes e E. coli, Enterobacteriaceae, leveduras e microrganismos mesófilos a 30 °C foram os microrganismos que mais contribuíram para este cenário, o que é sugestivo de práticas de higiene inadequadas e falhas na conservação do pescado cru. Numa segunda fase, foi estudado o perfil de suscetibilidade a agentes antimicrobianos de Staphylococcus spp.. O objetivo consistiu em detetar a presença de resistências entre os isolados Staphylococcus coagulase-positiva e coagulase-negativa, tirando ilações acerca da possibilidade do sashimi representar uma via de transmissão de microrganismos resistentes a antimicrobianos. O teste de suscetibilidade a agentes antimicrobianos revelou elevados níveis de resistência a β-lactâmicos, macrólidos e lincosamidas. A problemática da multirresistência foi observada em 25% dos isolados Staphylococcus coagulase-positiva e coagulase-negativa.
Sushi is the traditional Japanese food with greater prominence in Portuguese eating habits. Not only for the raised curiosity, but also by the association with excellent health benefits, this oriental specialty has won countless lovers north to south of Portugal. However, the raw fish is a potential vehicle in the transmission of many pathogens, its toxins and metabolites, responsible for a wide range of foodborne diseases. One purpose of this study was to determine the presence of Salmonella spp., Listeria monocytogenes, Escherichia coli, Bacillus cereus, coagulase-positive staphylococci, among others, and analyze the spoilage microbiota in sashimi meals collected in northern restaurants. Sashimi samples revealed high values of Enterobacteriaceae, psychrotrophic microorganisms, yeast and H2S-producing bacteria (mean values between 4.08 and 6.26 log UFC/g). Salmonella spp. was not detected but the presence of Listeria monocytogenes and coagulase-positive staphylococci stood out among other pathogens. With few exceptions, the highest microbial values were observed in sashimi samples from non-typical establishments. The microbiological quality of sashimi meals was evaluated based on an assessment of some microbiological parameters and the guidelines proposed in the literature. No meal was classified as satisfactory, 15% of non-typical establishments’ meals were classified as unacceptable and 55% of typical establishments’ meals were unsatisfactory. Coagulasepositive staphylococci, L. monocytogenes and E. coli, Enterobacteriaceae, yeast and mesophilic microorganisms at 30 °C were the microorganisms that contributed the most to this disclosure, which is suggestive of poor hygiene practices and failures in the conservation of the raw fish. Furthermore, the antimicrobial susceptibility pattern of Staphylococcus spp. was investigated. The aim was to detect the presence of resistance among coagulase-positive and coagulase-negative staphylococci and draw conclusions about the possibility of sashimi as a pathway of antimicrobial resistant microorganisms transmission. The antimicrobial susceptibility test showed high levels of resistance to β-lactams, macrolides and lincosamides. The problem about multidrug resistance was observed in 25% of coagulase-positive and coagulase-negative staphylococci.

碩士
國立臺灣海洋大學
應用經濟研究所
95
Abstract According to the FAO statistics in 2004, Japan was the largest tuna sashimi consuming country in the world. Japan's imports of the frozen tuna have exceeded its domestic production since 1987. Starting from 1990, Taiwan and Korea are two major sources of imports, constituting 60%-70% of the all imports of frozen sashimi grade tuna in Japan. Japan insisted that the low price of tuna was due to the large quantity of import. In 1993, Taiwan Tuna Association was asked by Japan Tuna Fisheries Cooperative Association to sign in Tokyo an agreement of import ceiling at 99,000 tons. The agreement was reinstated in 1996 and 2004. In this study, we try to investigate the relationship between domestic landing and import price of frozen bigeye and yellowfin tuna. By using the Markov-Switching Regression Model, we try to determine whether the quantity of import is the major factor resulting in the fluctuation of the domestic landing price in Japan and assess the need for the existence of import ceiling. Based on unit root test results, we find that the frozen bigeye and yellowfin tuna prices in Japan, Taiwan and Korea exhibit no unit root and are stationary time series. Using the univariate and multivariate Markov-Switching Regression Model, we find the existence of negative growth, low growth and high growth in the domestic landing and import prices of the frozen bigeye and yellowfin tuna in Japan. In other words, they do not follow one single trend, but exhibit structural change. Our results show that the domestic landing price of the frozen bigeye tuna in Japan had a negative trend in 1993-1995, 1997-1998 and 2000-2002; a low growth in 2003-2005, and a high growth in 1996, 1999 and 2006. The structural change of domestic landing price of frozen yellowfin tuna is similar to that of the bigeye. We note that the negative trend of price turns into a low growth in 2003-2005 and a high growth in 2006. Thus, the volatility of import price is not a major factor which makes the domestic landing price low. Taiwan became a member of WTO in 2002. It is against the principle of free trade under WTO to require Taiwan to agree to the import ceiling. The fishery authority should assist the industry in negotiating with Japan for measures other than import control. The price of oil increases by 113.7% from 2003 to 2006, resulting in high fishing cost of the industry. However, the frozen bigeye and yellowfin tuna prices rise only by 16.4% and 13.4%, respectively. To get better prices, it will be necessary to gain consumer confidence by improving the quality of the tuna harvested and consider other marketing alternatives such as tender. The low tuna price experienced after 1993 and its negative impact on the tuna longline fisheries of Taiwan and Japan can therefore be avoided.