Journal of Food Processing & Technology

Anti-microbial susceptibility of Staphylococcus spp. in ready-to-eat sashimi

International Conference on Food Safety and Regulatory Measures

August 17-19, 2015 Birmingham, UK

Ana Teresa Moura

Universidade de Trás-os-Montes e Alto Douro, Portugal

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

Portuguese consumers increasingly appreciate Japanese traditional specialties with raw fish like sashimi. The adoption of good hygienic practices along with adequate temperatures until and during preparation is essential to maintain the optimal freshness of sashimi. Staphylococcus aureus and other staphylococci species being commensal of skin and mucosal surfaces of humans are indicators of direct contamination by food handlers who represent a key source dissemination of multi-resistant staphylococci to others and to foodstuff. The aim of this study was to investigate the anti-microbial susceptibility pattern of coagulase-positive and coagulase-negative staphylococci isolated from sashimi meals collected in Japanese restaurants from northern Portugal.One hundred and thirty six isolates of Staphylococcus spp. were recovered from sashimi samples. RAPD-PCR analysis revealed 65 isolates with distinct patterns. The antimicrobial susceptibility test showed high levels of resistance to β-lactams, macrolides and lincosamides. All cephalosporins tested as well as linezolid, rifampicin, quinupristin-dalfopristin and tetracycline showed very good activity against Staphylococcus spp. with susceptibility percentages ranging from 92.3% to 93.9%. All Staphylococcus isolates were sensitive to trimethoprim-sulfamethoxazole, ciprofloxacin and chloramphenicol. Multidrug-resistant staphylococci (25%) were found in sashimi samples. In other hand, 64.6% of CPS and 76.5% of CNS isolates were resistant to two or more antibiotic agents. Our results reveal a need for national and international surveillance of staphylococci presence in sashimi coupled with antimicrobial resistance investigations involving not only Japanese restaurants but also other steps from fishing to retail, emphasizing food handlersâ?? crucial intervention in order to reduce the dissemination of multi-resistant microorganisms into the community.

Biography :

Ana Teresa Moura has completed her Food Science Degree from University of Trás-os-Montes e Alto Douro, Portugal, and has completed her Master’s studies in Food Safety from the same University in 2015.

Email: teresamoura90@gmail.com