Presença de bactérias indicadoras de condições higiênicosanitárias e de patógenos em Pirarucu (Arapaima gigas Shing, 1822) salgado seco comercializado em supermercados e feiras da cidade de Belém, Pará

Abstract

ResumoO pirarucu é um peixe da Amazônia de grande porte, comumente comercializado na forma de mantas salgadas e secas. Este estudo verificou a qualidade bacteriana do pirarucu salgado seco, comercializada na cidade de Belém. Clostridium Sulfito Redutor (CSR), Bacillus spp., Escherichia coli e Salmonella spp. foram pesquisados em 40 amostras. Constatou-se a presença de CSR, de Bacillus spp., de E. coli e de Salmonella spp., respectivamente, em 32,5%, 62,5%, 30% e 25% das amostras estudadas. Clostridium perfringens foi confirmado em uma amostra, o que caracteriza perigo de intoxicação alimentar, pois essas bactérias são formadoras de esporos e podem persistir nos alimentos quando a maioria dos micro-organismos entéricos já foi destruída. Conclui-se que o pirarucu salgado seco comercializado na cidade de Belém apresentou condições higiênico-sanitárias insatisfatórias, devido à presença de bactérias patogênicas e toxigênicas, que indicam contaminação fecal e pelo solo, manipulação não higiênica, recontaminação pós-processamento e armazenamento inadequado, o que torna este alimento impróprio para o consumo humano, por não atender aos padrões microbiológicos previstos na legislação brasileira e por acarretar risco à saúde do consumidor.Palavras-chave: qualidade, Arapaima gigas, peixe salgado seco, bactérias patogênicas e toxigênicas. AbstractThe Arapaima gigas is a large fish from Amazon, being sold in salted dry pieces. The bacterial quality was studied in 40 samples of salted dry pirarucu sold in the Belém city, in relation to indicators microrganisms of hygiene and sanity conditions and pathogenic bacteria. Sulfite Reduction Clostridium (SRC), Bacillus spp., Escherichia coli and Salmonella spp. were isolated in 32.5%, 62.5%, 30% and 25% of samples studied, respectively. Clostridium perfringens was confirmed in one sample. We can conclude that dried salted pirarucu marketed in the Belém city showed inadequate sanitary conditions due to the presence of toxigenic and pathogenic bacteria that indicate fecal and soil contamination, inadequate manipulation, post-processing recontamination and improper storage. This fish was in disaccord with the official standard and characterize a potencial risk to public health

Mineral composition, omegas and lipid quality in the visceral fat residues of tambaqui (Colossoma macropomum Cuvier, 1818)

“…leukocytes (MANHEZI et al, 2008;NUNES et al, 2008;NUNES et al, 2012), the observation of essential fatty acids such as alpha-linolenic (ALA), linoleic, oleic, arachidonic, docosahexaenoic (DHA), eicosapentaenoic (EPA) and palmitoleic acid, especially n-3, associated with prevention and treatment of many chronic diseases such as neurological ones, cancers, inflammatory diseases, obesity and diabetes mellitus (SANTOS et al, 2019). Sousa (2014), evaluating the lipid composition of tambaqui residues, among the fatty acids found, those with the highest proportions were oleic, palmitic, linoleic and stearic acids.…”

Proximal composition, fatty acid profile, omegas and lipid quality in the tambaqui (Colossoma macropomum Cuvier, 1818) (Serrasalmidae) in “flatted cut”

“…Tables 2 and 3 presented the composition of fatty acids, which we have the presence of some of great interest such as α-linolenic acid (ALA), linoleic (AA), oleic, arachidonic, docosahexaenoic (DHA), eicosapentaenoic (EPA) and palmitoleic acid, with emphasis on PUFAs (n-3), associated with the prevention and treatment of many chronic diseases such as neurological, cancer, inflammatory diseases, obesity and diabetes mellitus (SANTOS et al, 2019). It is important to highlight the levels of eicosatetraenoic acid (0.634%), eicosatrienoic acid (1.835%) and octadecadienoic acid (10.421%), lipid quality indicators that help to accelerate the healing process and renewal of the body's defense cells (NUNES et al, 2012). It should be noted that the concentration of fatty acids in the flesh of the flatted tambaqui may be related to the lipid composition of its diet composed of rations rich in lipids to which they are constantly submitted, since tissue fatty acids can be modified by feeding management, increasing or decreasing their concentrations in the feeds provided (FRANCIS et al, 2006).…”

“…Furthermore, lipids have energetic, structural, hormonal, biochemical functions, among others (JUSTI et al, 2005). In humans, the PUFAs docosahexaenoic (DHA) and eicosapentaenoic (EPA) fatty acids have strong antiarrhythmic action in the heart and powerful antithrombotic action (MARTIN et al, 2006), linoleic (AA) and α-linolenic acids (ALA) are necessary to maintain membranes under normal conditions cells, brain functions and transmission of nerve impulses (NUNES et al, 2012). These fatty acids also participate in the transfer of atmospheric oxygen to the blood plasma, in the synthesis of hemoglobin and in cell division, being called essential because they are not synthesized by the body.…”

Fatty acid profile, omegas and lipid quality in commercial cuts of pirarucu (Arapaima gigas Schinz, 1822) cultivated in excavated tanks

“…The eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids have a strong antiarrhythmic action on the heart and a powerful antithrombotic action, especially because these acids are direct precursors of prostanoids, as well as eicosanoids, both of which play important roles in the structure of cell membranes and in metabolic processes (Duarte et al, 2020;Pino-Hernández et al, 2020). In humans, linoleic (AA) and α-linolenic acids (ALA) are necessary to maintain cell membranes, brain functions and the transmission of nerve impulses under normal conditions (Nunes et al, 2012). These fatty acids also participate in the transfer of atmospheric oxygen to blood plasma, the synthesis of hemoglobin and cell division, being called essential because they are not synthesized by the human organism although can be found in the meat and fat of tropical fish (Duarte et al, 2020).…”