Avaliação de boas práticas em restaurante especializado em culinária oriental / Evaluation of good practices in a restaurant specializing in oriental cooking

[{"text": "O presente estudo teve como objetivo avaliar as condições higienicossanitárias\r\nde um restaurante especializado em culinária oriental, localizado na\r\nSerra Gaúcha. Uma lista de verificação (checklist) com 143 itens, baseada\r\nna legislação vigente, foi utilizada para diagnosticar as não conformidades\r\nreferentes a Boas Práticas para Serviços de Alimentação. Constatou-se, através\r\ndo checklist, que o estabelecimento apresenta 30,78% de inadequações,\r\nsendo classificado como adequado com restrições, de acordo com o critério\r\nestabelecido. Diante dos resultados encontrados, conclui-se que o estabelecimento\r\nnecessita de adequações frente ao grande risco que o consumo de\r\npescados crus representa à saúde do consumidor.(AU)", "_i": "pt"}]

Microrganismos de interesse sanitário em sushis / Microrganisms of sanitary interest in sushi

Com o crescente consumo de comidas típicas da culinária japonesa, a preocupação com a saúde pública tem sido constante. Neste estudo a qualidade sanitária de sushis servidos na cidade de João Pessoa/PB foi investigada seguindo-se as recomendações microbiológicas para pesquisas de coliformes totais e termotolerantes, estafilococos coagulase positiva, Salmonella, Bacillus cereus, mesófilos e fungos filamentosos e não filamentosos. As amostras foram coletadas de cinco restaurantes (A, B, C, D e E) que servem comida japonesa na cidade de João Pessoa/PB, e analisadas no Laboratório de Microbiologia de Alimentos da Universidade Federal da Paraíba. Das amostras estudadas, 80 % apresentaram contagem de coliformes termotolerantes acima dos limites estabelecidos pela legislação brasileira, 6,6 % tinham contagem de estafilococos coagulase positiva acima do limite, e em 13,3 % foram detectadas espécies potencialmente patogênicas de Salmonella. Em nenhuma amostra houve isolamento de B. cereus. Apesar da inexistência de padrão estabelecido para sushi na legislação vigente, quanto à contagem de bactérias aeróbias mesófilas e fungos filamentosos e não filamentosos, a pesquisa foi realizada com o intuito de avaliar as condições higiênico-sanitárias do produto. Considerando-se os resultados obtidos, os alimentos analisados apresentam risco potencial para a saúde dos consumidores.

Considering the growing consumption of typical foods of Japanese cuisine, it has been of constant concern for public health. In this study, the sanitary quality of sushi served in the city ofJoão Pessoa/PB was investigated following the recommendations for the microbiological analysesof total and fecal coliforms, coagulase-positive staphylococci, Salmonella, Bacillus cereus,mesophilic and filamentous and non-filamentous fungi. The samples were collected from five restaurants (A, B, C, D and E) serving Japanese food in the city of João Pessoa/PB; and theywere analyzed in the Food Microbiology Laboratory of Federal University of Paraíba. Among the analyzed samples, 80 % showed fecal coliform counts above the limits established by Brazilian legislation, 6.6 % had coagulase positive staphylococci counts above the limit, and in 13.3 % potentially pathogenic species of Salmonella sp were isolated. B. cereus was not isolated from any analyzed sample. In spite of the unavailability of a pattern for sushi in the current legislationfor mesophilic aerobic bacteria and filamentous and non-filamentous fungi counting, thepresent study was carried out in order to assess the sanitary conditions of this food. Consideringthe achieved results, the analyzed food showed a potential risk to the consumers health.

Diphyllobothrium nihonkaiense Infections in a Family

Diphyllobothrium latum and Diphyllobothrium nihonkaiense are morphologically similar to each other, and only genetic method can differentiate clearly between the 2 species. A strobila of diphyllobothriid tapeworm discharged from a 7-year-old boy was analyzed to identify the species by mitochondrial cytochrome c oxidase subunit 1 (cox1) gene sequencing. He and his family (total 4 persons) ate slices of 3 kinds of raw fish 16 days before visiting our outpatient clinic. All family members complained of abdominal pain and watery diarrhea. They all expelled tapeworm strobilae in their stools. They were treated with a single oral dose of praziquantel and then complained of no more symptoms. The cox1 gene sequencing of the strobila from the boy revealed 99.9% (687/688 bp) similarity with D. nihonkaiense and only 93.2% (641/688 bp) similarity with D. latum. Thus, we assigned this tapeworm as D. nihonkaiense. This is the first report of D. nihonkaiense infection in a family in Korea, and this report includes the 8th pediatric case in Korea. The current report is meaningful because D. nihonkaiense infection within a family is rare.

Diphyllobothrium nihonkaiense Infections in a Family

Diphyllobothrium latum and Diphyllobothrium nihonkaiense are morphologically similar to each other, and only genetic method can differentiate clearly between the 2 species. A strobila of diphyllobothriid tapeworm discharged from a 7-year-old boy was analyzed to identify the species by mitochondrial cytochrome c oxidase subunit 1 (cox1) gene sequencing. He and his family (total 4 persons) ate slices of 3 kinds of raw fish 16 days before visiting our outpatient clinic. All family members complained of abdominal pain and watery diarrhea. They all expelled tapeworm strobilae in their stools. They were treated with a single oral dose of praziquantel and then complained of no more symptoms. The cox1 gene sequencing of the strobila from the boy revealed 99.9% (687/688 bp) similarity with D. nihonkaiense and only 93.2% (641/688 bp) similarity with D. latum. Thus, we assigned this tapeworm as D. nihonkaiense. This is the first report of D. nihonkaiense infection in a family in Korea, and this report includes the 8th pediatric case in Korea. The current report is meaningful because D. nihonkaiense infection within a family is rare.

Anisakiosis / Anisakiosis

Anisakis simplex es un nematodo de distribución mundial que infecta a los consumidores de pescado crudo o poco cocido. El ciclo vital del parásito puede incluir uno o más hospedadores intermediarios y como hospedadores definitivos mamíferos marinos y grandes peces en los cuales la larva se desarrolla hasta alcanzar el estadio adulto. El hombre es un huésped accidental. Las manifestaciones clínicas de la anisakiosis dependen del lugar del tracto digestivo en que la larva se deposite. Los síntomas se desarrollan como resultado de procesos inflamatorios que se producen en la mucosa de la pared gástrica cuando penetra en ella la larva. Para prevenir esta patología no se debe consumir pescado crudo o que no haya sido congelado previamente durante 48 h, ni pescado fresco que no haya sido cocinado al menos durante 20 min. a más de 60 °C. La incidencia de la anisakiosis está en aumento en los últimos tiempos, por lo que resulta importante conocer sus manifestaciones más características, tanto clínicas como epidemiológicas y de laboratorio, especialmente porque en Venezuela hay elevado consumo de pescado, aunque no se tenga casos. Las manifestaciones más frecuentes son urticaria/angioedema recidivante y dolores abdominales ¿Cuántos de estos síntomas quedan sin diagnóstico en las consultas médicas diarias?.

Anisakis simplex is a widely distributed nematode infecting consumers of raw or undercooked fish. Life cycle of the parasite might include one or more intermediate hosts and sea mammals and big fishes as definitive hosts in which larvae develop to its adult stage. Man is an accidental host. Clinical manifestations of anisakiasis depend on the site of dwelling of larvae in the digestive tract. Symptoms develop as the result of an inflamatory process in the gastric mucosae wall due to the penetration of larvae. Prevention of this pathology relies in avoiding ingestion of raw fish or fish that hasn't been previously frozen at least 48 hours or cooked during at least 20 minures above 60º C. Incidence of anisakiasis is increasing, thus it is important to know and discuss its clinical, epidemiological and laboratory patterns, specially in Venezuela, where we register a high ingestion of fish without case register. Most common clinical features are: urticaria, recidivant angio-oedema and abdominal pain.

Acute Renal Failure and Hepatitis Due to Ingestion of Raw Fish Gall Bladder / 대한신장학회잡지

Since 1976, several cases of acute renal failure and acute hepatitis after ingestion of raw carp bile have been reported. We experienced 1 case of acute renal failure and hepatitis after ingestion of the raw fish(Cyprinus carpio nudus) gall bladder. The patient ate raw fish gall bladder to improve the health. The size of the fish he ate was over 1 m and that of the gall bladder was about an egg size. The clinical manifestations were characterized by dizziness, headache, diffuse abdominal pain, both flank pain, nausea, vomiting and diarrhea. These symptoms were followed by gross hematuria, oliguria and jaundice. Elevation of blood urea nitrogen, creatinine, transaminases lasted for about 2 weeks. Biopsy of the kidney was performed 13 days after ingestion of raw fish gall bladder. The kidney pathology showed recovery phase of acute tubular necrosis. The patient recovered with conservative treatment.