01657nam a2200205 a 450000100080000000500110000800800410001902200140006002400340007410000230010824501330013126001740026452008890043865000290132765000100135665000120136670000250137870000190140370000290142220205752016-02-24       2015    bl uuuu     u00u1 u    #d  a2157-71107 a10.4172/2157-7110.S1.0182DOI1 aSOUZA, A. L. M. de  aBacteriological evaluation in Salmon (Salmo salar) benefit in fish's warehouse in Rio de Janeiro, Brazil.h[electronic resource]  aJournal of Food Processing & Technology, v. 6, n. 5, p. 120, June 2015. Abstracts. 5th Euro-Global Summit and Expo on Food & Beverages, Alicante, Spain, June 2015.c2015  aThe consumption of raw fish is increasing in Brazil however it may present a higher risk to public health, because its integrity depends only on proper handling and storage. Hence, the use of effective means to ensure the safety of the product is extremely important. The aim of this investigation was to carry out microbiological analysis of salmon (Salmosalar) before and after the processing in a fish industry. The microbiological analyzes were: Salmonella spp(SS), Staphylococcus aureus (SA), total coliforms (TC), Escherichia coli (EC) and Aerobic Mesophilic Heterotrophic Bacteria (AMHB). The raw material and the final product had low levels of AMHB and SA. TC was in low concentration only in the final product. The SS and EC bacteria were not isolated. It is suggested that fish industries with ?good processing practices? can produce suitable raw fish to fresh consumption.  aAnálise microbiológica  aPeixe  aSalmão1 aGUIMARÃES, J. de T.1 aLUIZ, D. de B.1 aMESQUITA, E. de F. M. de