Myanmar Health Sciences Research Journal
Volume 24, Number 3
TITLE: Bacterialogical contamination of sushi from various outlets in Yangon.
AUTHOR: Swe Zin Yu; Wah Win Htike; Wah Wah Aung; Mo Mo Win; Thaung Hla; Thin Thin War
SOURCE: Myanmar Health Sciences Research Journal. 2012; 24(3): 130-136
ABSTRACT: Ninety-two samples of meat, seafood, vegetable, tofu and egg sushi from different outlets such as restaurants, sushi bars and supermarkets in Yangon were examined for bacteriological contamination. Aerobic Plate Counts were not so different with all counts falling into satisfactory grade for consumption. Sushi was found to be unsatisfactory for total coliform group comprising of 44% of restaurant samples, 55% of sushi bar samples and 91.7% of supermarket samples. Sushi was also unsatisfactory for fecal coliforms comprising of 33% of restaurant samples, 25% of sushi bar samples and 92% of supermarket samples. It was found that 51.1% of sushi samples were contaminated with Escherichia coli and among them 68% had high count and unsatisfactory grade. Different virulence groups included EAEC (41.6%), EIEC (27%), EPEC (25%), EHEC (5%) and ETEC (1.6%). Staphylococcus aureus was found in 7.6% of total sushi samples and isolates were tested for staphylococcal enterotoxin by reverse passive latex agglu-tination test. However, staphylococcal enterotoxin was not detected. Some sushi samples (4.3%) contained Bacillus cereus. The pH of the sushi rice appears to be variable and does not seem to affect pH of ingredients to sustain bacterial growth. In conclusion, majority of supermarket samples were more likely to have high coliform and fecal coliform counts and Esch. coli contamination and seafood sushi was more likely to be contaminated with Esch. coli. Highest Esch. coli count was detected in meat sushi especially processed meat such as ham. Staphylococcus aureus and Bacillus cereus were detected from fresh sushi of restaurant and sushi bar samples.
SUBJECT HEADINGS: Sushi.Food Contamination