Journal of Food and Nutrition Research, 2017, Vol. 5, No. 10, 729-735 Available online at http://pubs.sciepub.com/jfnr/5/10/2 ©Science and Education Publishing DOI:10.12691/jfnr-5-10-2 Microbiological and Physicochemical Qualities of Sushi and Sashimi from Japanese Restaurants in Brazil Camila Moura Batista 1 , Maria Luiza Rezende Ribeiro 1 , Mauricio Junio Franco de Souza 1 , Liana Jayme Borges 1 , Tânia Aparecida Pinto de Castro Ferreira 1 , Maria Cláudia Porfirio André 2,* 1 Faculdade de Nutrição, Universidade Federal de Goiás, Goiânia, GO, Brasil 2 Instituto de Patologia Tropical e Saúde Pública, Universidade Federal de Goiás, Goiânia, GO, Brasil *Corresponding author: mcporfirio@hotmail.com Abstract Japanese cuisine is known for its nutritional and sensory quality. Sushi and sashimi are highly perishable and widely consumed foods in Brazil. The production and storage of these foods under appropriate conditions are critical factors in ensuring consumer safety. This study was carried out to evaluate the microbiological and physicochemical conditions of sushi and sashimi sold in Japanese restaurants as well as their handling conditions. Samples of sushi (36) and sashimi (35) and 112 swabs of food handlers were collected from 18 Japanese restaurants of the central region, Brazil. Temperature, pH and Total Volatile Nitrogen Bases (in sashimi) of food samples were determined. Thermotolerant coliforms, coagulase positive Staphylococcus, Vibrio parahaemolyticus, Bacillus cereus (in sushi) counts and the detection of Salmonella sp. were also performed. Staphylococcus aureus and Escherichia coli were investigated in the swabs samples. The average temperature of the food samples at all the restaurants was higher than the recommended value as well as 63.9% of the sushi and 54.3% of the sashimi samples had above recommended pH. All sashimi samples had content within legal limits of Total Volatile Nitrogen Bases. Four samples (5.6%) were positive for thermotolerant coliforms, and in three of them (4.2%), E. coli was isolated. High counts of Bacillus cereus were found in 22.2% of the sushi samples. Coagulase positive Staphylococcus, Vibrio parahaemolyticus, and Salmonella sp. were not found in the samples analysed. In 9.0% of the clinical samples, thermotolerant coliforms were detected and E. coli was found in 5.4% (n = 6) of them. Staphylococcus aureus was not detected on any food handler. The high storage temperature of food, the lack of heat treatment and the microbial contamination found may lead the present microorganisms to reach high counts until consumption, and therefore represent risk to consumers. Thus, effective prevention by supervisory bodies is essential. Keywords: fish, microbiological quality, pH, Bacillus cereus Cite This Article: Camila Moura Batista, Maria Luiza Rezende Ribeiro, Mauricio Junio Franco de Souza, Liana Jayme Borges, Tânia Aparecida Pinto de Castro Ferreira, and Maria Cláudia Porfirio André, “Microbiological and Physicochemical Qualities of Sushi and Sashimi from Japanese Restaurants in Brazil.” Journal of Food and Nutrition Research, vol. 5, no. 10 (2017): 729-735. doi: 10.12691/jfnr-5-10-2. 1. Introduction The fish consumption in Brazil has increased in recent years and exceeds 12 kg/inhabitant/year, which is the minimum quantity recommended by the World Health Organization [1]. This is due mainly to its nutritional quality. Fish is an excellent source of animal protein, has anti-inflammatory action, and significant amounts of magnesium, phosphorus, and vitamins A and D. In addition, being a food rich in polyunsaturated fatty acids and lower cholesterol levels, it reduces the risk of developing cardiovascular diseases [2]. The globalization of eating habits has generated rapid spread of the raw fish consumption, a traditional Japanese food. Thus, several restaurants specialized in Japanese cuisine have sprung up in western cities. However, the restaurants do not always meet the minimum requirements of location, time, and temperature of food exposition [3]. Japanese cuisine consists mainly of fresh, natural foods, especially fish and vegetables. The main dishes are the sushi, seasoned and rolled in a filling with cooked rice, and the sashimi, fish fillets in natura cut into thin slices [2]. Fish meat and fish products are highly perishable. These foods are subject to contamination by pathogenic and spoilage bacteria from capture to consumption. Intrinsic characteristics are very important, as the high water activity, pH close to neutral and an environment rich in nutrients that is optimal for bacterial growth. Extrinsic factors also facilitate the deterioration of fish, such as the type of capture and transport, the extensive manipulation that these foods are subjected to, and hygienic conditions and temperature for storage and handling. Therefore may pose risk to consumers’ health [4]. In Brazil, the Ministry of Agriculture, Livestock, and Supply recommends physicochemical analysis to evaluate the quality and freshness of the fish. Determination of pH and Total Volatile Nitrogen Bases (TVNB) are very useful