Diagnóstico da qualidade higiênico-sanitária da corvina (Micropogonias furnieri) comercializada em feiras livres de regiões do Recôncavo da Bahia

Abstract

Fish is a food of high biological value, healthy and rich in proteins and lipids, composed of polyunsaturated fatty acids, but very susceptible to microbial deterioration, being necessary care from its capture until reaching the consumer. The objective of this study was to evaluate the quality of corvinas (Micropogonias furnieri) marketed in free trade fairs in the Recôncavo region of Bahia, using checklist, physicochemical and microbiological analyzes. Micropogonias furnieri samples were obtained from the free trade fairs of the municipalities of Cruz das Almas, Muritiba, Maragogipe, in the state of Minas Gerais, Brazil. The study was carried out at the Laboratory of Infectious Diseases of the Center of Agricultural, Environmental and Biological Sciences of the Federal University of Recôncavo, Cachoeira and Santo Amaro, from November 2017 to January 2018. In order to evaluate the hygienic-sanitary conditions, it was carried out at the fairs, check-list of compliance and non-compliance of good practices for food services, proving that 100% of these municipalities have free fairs classified as bad. The fish samples were submitted to physicochemical analyzes of temperature, pH, ammonia, sulfuric gas and cooking test. These were not shown to be statically effective as indicators of freshness of corvines in this study. Microbiological analyzes for the quantification of mesophilic aerobes, psychrotrophic aerobes, Staphylococcus aureus, Enterococcus spp., Molds and yeasts, the most probable number of total coliforms and thermotolerant coliforms and the presence of Salmonella spp., Showed that 100% of the samples were in disagreement with Resolution 12/2001. It was verified that the corvinas (Micropogonias furnieri) commercialized in the free fairs of these municipalities of the Recôncavo of Bahia are not of good quality, not respecting the federal legislations, being considered improper for the consumption, characterizing a potential risk to public health. Needing incentives to health education programs to inform the manipulators, traders and consumers, the need for care that must be taken during the handling and storage of food.