Good practices of seafoods handling and microbiological conditions in the pre-operational period in a fish market

Vigil Sanit Debate, Rio de Janeiro, 2024, v.12: e02147 | Published on: 15/02/2024

Abstract

Introduction: Seafoods are very nutritious foods, but also highly susceptible to contamination. Once contaminated, they can be agents that transmit diseases to humans. Thus, the fish trade must pay great attention to hygienic-sanitary processes to ensure these foods safety and the consumers health. Objective: Evaluate the good practices of seafoods handling and the microbiological conditions in the pre-operational period in a fish market, located in the city of Santos-SP, Brazil, according to the requirements proposed in the ordinance of the Center for Sanitary Vigilance number 5 of 2013. Method: This cross-sectional study, with a quantitative approach, covered a total of 13 seafoods boxes. It was carried out through a technical visit where the “Route of Inspection of Good Practices in Commercial Establishments of Food and Food Services” was applied, imposed by the CVS-5 ordinance of 2013, and collections of samples on contact surfaces and handlers’ hands for analyses of mesophilic aerobic bacteria. Results: Good practices of seafoods handling were considered appropriate; food safety performance varied between 47.2% and 70.8%, and pre-operational hygiene conditions were considered satisfactory for contact surfaces and  unsatisfactory for handlers’ hands. Conclusions: It can be concluded that good fish handling practices are appropriate, but the microbiological conditions in the pre-operational phase are satisfactory for contact surfaces and unsatisfactory for handlers’ hands.