BACTERIAL CONTAMINATION AND ANTIBIOTIC RESISTANCE IN SUSHI FROM “READY-TO-EAT” JAPANESE RESTAURANTS: PRELIMINARY STUDY IN BANGKOK, THAILAND

• Main Author: Thongkao K.
• Other Authors: Mahidol University
• Format: Article
• Published: 2023
• Subjects: Pharmacology, Toxicology and Pharmaceutics
• Online Access: https://repository.li.mahidol.ac.th/handle/123456789/87581

This research was aimed to identify pathogenic bacteria and determine their antibiotic susceptibility from sushi samples were purchased from “ready-to-eat” Japanese restaurants in three zones of Bangkok. Traditional sushi (n = 48), such as salmon, mackerel, shrimp and omelet egg were included in this study. Each sushi piece (25 g) was homogenized and diluted sterile peptone water (1:10). Ten-fold serial dilution enrichments were prepared 10-3-10-7 and the broth culture was plated onto TSA agar to determine aerobic bacterial plate count (APC). Enterobacteriaceae bacteria were identified according by FDA-BAM method. Colony counts of Staphylococcus sp. were done according to EN/ISO 6888. Vibrio sp. were identified according by Clinical and Laboratory Standards Institute (CLSI) guideline. Aeromonas sp. and other non-fermented Gram-negative bacilli were isolated and identified according by Bergey′s Manual of Systematic Bacteriology and CLSI guideline. Antibiotic susceptibility test of bacterial isolates was determined by the Kirby Bauer method; fifteen of antibiotic discs were used and inhibition zones were measured. APC from raw materials topping on sushi rice were greater than 107 CFU/g in mackerel and shrimp while the salmon and egg were lower. Pseudomonas aeruginosa and V. mimicus were multi-drug resistance (MDR) bacteria and can cause human diseases. We were concluded that raw topping sushi, such as raw fish and shrimp were risk of MDR bacteria contamination. MDR genotyping of pathogenic bacteria isolated from raw fish and seafood topping sushi should be conduct for public health control on cleanliness food process and food hygiene.