Análise dos aspectos microbiológicos de peixes salgados comercializados no complexo do Ver-o-Peso e o impacto do processo de salga no crescimento de micro-organismos e na formação de aminas biogênicas

Abstract

Ver-o-Peso market is the main point of landing, processing and trading of salted fish in the metropolitan region of Belém and supplies several counties around. Thus, in order to provide better living circumstances for these communities, the present study aimed to analyze the hygienic/sanitary conditions of salted fish trading in the Ver-o-Peso market. Salting and manipulation processes of three fish species (king weakfish (Macrodon ancylon), thomas sea catfish (Notarius grandicassis) and laulao catfish (Branchyplastystoma vaillantii)) were evaluated. These species have huge commercial importance in the northern region of Brazil. The impact of salting processes on growth of microorganisms and biogenic amines accumulation was carried out in crevalle jack species (Caranx hippos). Although salting processes are simple to handle, when carried out by fishermen and fish handlers of Ver-o-Peso market the hygienic/sanitary conditions are not achieved, and management is inadequate, resulting in low-value products. The procedures mistakenly applied in fish salting and commercialization can afford the growth of microorganisms (such as staphylococci and thermotolerant coliforms) and the production of bioactive amines, which suggests the consumer may fall ill. Therefore, standardizing salting procedures and training fish handlers are necessary. The analysis of interactions among Gram-positive and Gram-negative bacteria in salted crevalle jacks (under controlled conditions) concluded these microorganisms behave in different manners under different concentrations of NaCl. The groups which presented more growth became involved in the production of higher concentrations of histamine, due to quorum sensing. In addition, drying process was positive in reducing the level of amines. Considering moisture, water activity and profile of amines, the association of salting and drying processes produced better quality products when applying 25% NaCl rather than 15% NaCl.