<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2504-3145</journal-id>
<journal-title><![CDATA[Portuguese Journal of Public Health]]></journal-title>
<abbrev-journal-title><![CDATA[Port J Public Health]]></abbrev-journal-title>
<issn>2504-3145</issn>
<publisher>
<publisher-name><![CDATA[Escola Nacional de Saúde Pública]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2504-31452022000200069</article-id>
<article-id pub-id-type="doi">10.1159/000525005</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Assessment of the microbiological quality and safety in takeaway sushi meals in Portugal]]></article-title>
<article-title xml:lang="pt"><![CDATA[Avaliação da qualidade e segurança microbiológica de refeições de sushi prontas a consumir em Portugal]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Alegria]]></surname>
<given-names><![CDATA[Sandy J.C.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Santos]]></surname>
<given-names><![CDATA[Maria Isabel S.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Furtado]]></surname>
<given-names><![CDATA[Rosália M.S.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Correia]]></surname>
<given-names><![CDATA[Cristina Belo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lima]]></surname>
<given-names><![CDATA[Ana Isabel G.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pedroso]]></surname>
<given-names><![CDATA[Laurentina R.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramos]]></surname>
<given-names><![CDATA[Sónia Catarina da Silva]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidade Lusófona de Humanidades e Tecnologias Faculty of Veterinary Medicine ]]></institution>
<addr-line><![CDATA[Lisbon ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidade de Lisboa Instituto Superior de Agronomia LEAF -Linking Landscape, Environment, Agriculture and Food]]></institution>
<addr-line><![CDATA[Lisbon ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto Nacional de Saúde Doutor Ricardo Jorge Departamento de Alimentação e Nutrição Microbiology Laboratory]]></institution>
<addr-line><![CDATA[Lisbon ]]></addr-line>
<country>Portugal</country>
</aff>
<pub-date pub-type="pub">
<day>30</day>
<month>08</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>30</day>
<month>08</month>
<year>2022</year>
</pub-date>
<volume>40</volume>
<numero>2</numero>
<fpage>69</fpage>
<lpage>80</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_arttext&amp;pid=S2504-31452022000200069&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_abstract&amp;pid=S2504-31452022000200069&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_pdf&amp;pid=S2504-31452022000200069&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Being a food product that contains perishable ingredients and involves a significant degree of manual handling during preparation, sushi is regarded as a potentially hazardous food, which may lead to foodborne disease outbreaks. In Portugal, consumption of takeaway sushi meals has strongly increased throughout the past few years; however, there is limited information regarding its compliance with food quality standards. Under this context, the present study aimed to evaluate the microbiological quality and safety of take-away ready-to-eat sushi meals in Lisbon, Portugal. Sixty-two samples were collected from different origins (restaurant and hypermarket), and each sample was tested for aerobic mesophilic microorganisms, Enterobacteriaceae, Escherichia coli, positive coagulase Staphylococci, presumptive Bacillus cereus count, as for detection of pathogenic microorganisms, such as Salmonella spp., Listeria monocytogenes and Vibrio parahaemolyticus, V. cholerae and V. vulnificus. Results revealed that 48.4% (30/62) were deemed unsatisfactory, 35.5% (22/62) were classified as borderline and only 16.1% (10/62) were considered satisfactory. Even though we did not detect the incidence of potentially pathogenic microorganisms in sushi, the presence of B. cereus and coagulase-positive Staphylococci was detected at unsatisfactory levels. Furthermore, significant differences between the place of origin (restaurant vs. hypermarket) and type of fish were also observed. Overall, the high number of samples classified with a level of microbiological quality &#8220;unsatisfactory&#8221; and &#8220;borderline&#8221; highlights the need to review good hygiene practices, as well as the quality of the raw materials used, to obtain a final product with a satisfactory quality and safety level.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo Por ser um género alimentício que contém ingredientes perecíveis e envolve um grau significativo de manipulação manual durante a sua preparação, o sushi é conside­rado um alimento potencialmente perigoso, que pode causar surtos de doença de origem alimentar. Em Portugal, o consumo de refeições de sushi prontas a consumir tem aumentado ao longo dos últimos anos. No entanto, a informação sobre o cumprimento das normas de qualidade alimentar é limitada. Neste contexto, o presente estudo teve como objetivo avaliar a qualidade e a segurança microbiológica de refeições de sushi prontas para consumo em take-way, na região de Lisboa, Portugal. Foram colhidas 62 amostras de diferentes origens (restaurante e hipermercado), e em cada amostra foi efetuada a contagem de microrganismos aeróbios mesófilos, Enterobacteriaceae, Escherichia coli, estafilococos coagulase positiva, Bacillus cereus presuntivos, e deteção de microrganismos patogénicos, tais como: Salmonella spp., Listeria monocytogenes, Vibrio parahaemolyticus, Vibrio cholerae e Vibrio vulnificus. Os resultados revelaram que 48,4% (30/62) das amostras foram consideradas insatisfatórias, 35,5% (22/62) foram classificadas como &#8220;borderline&#8221; e apenas 16,1% (10/62) foram consideradas como satisfatórias. Embora não tenham sido detetados microrganismos potencialmente patogénicos nas amostras de sushi, a presença de B. cereus e estafilococos coagulase positivos foram detetados em níveis insatisfatórios. Além disso, também foram observadas diferenças significativas entre o local de origem (restaurante vs. hipermercado) e tipo de peixe.No geral, o elevado número de amostras classificadas com um nível de qualidade microbiológica insatisfatória e &#8220;borderline&#8221; evidência a necessidade de revisão das boas práticas de higiene, bem como da qualidade das matérias-primas utilizadas, para obter um produto final com qualidade e segurança satisfatória.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Sushi]]></kwd>
<kwd lng="en"><![CDATA[Pathogenic microorganisms]]></kwd>
<kwd lng="en"><![CDATA[Good practices]]></kwd>
<kwd lng="en"><![CDATA[Food safety]]></kwd>
<kwd lng="pt"><![CDATA[Sushi]]></kwd>
<kwd lng="pt"><![CDATA[Microrganismos patogénicos]]></kwd>
<kwd lng="pt"><![CDATA[Boas práticas de fabrico]]></kwd>
<kwd lng="pt"><![CDATA[Segurança alimentar]]></kwd>
</kwd-group>
</article-meta>
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