Anisakis spp. Parasites and Staphylococcus aureus, Bacillus cereus in Sushi and sashimi from Thammasat University (Rangsit Campus) Area Restaurants


  • Rattana Tiengtip Department of Preclinical Science, Faculty of Medicine, Thammasat University, Pathum Thani, 12120, Thailand


Anisakis spp., Staphylococcus aureus, Bacillus cereus, Sushi, Sashimi


Introduction: Consuming sushi and sashimi is very popular in the Thai society as they can be easily bought in general. The prices may will vary depending on the locations. Sushi and sashimi were a
diet that does not pass heat. There is a unique method in the process of preparing raw fish and molding rice. In addition, the production process requires the use of hands for cooking, which may cause parasitic contamination and pathogenic microbes in food that are harmful to consumers.

Objective: To determine the contamination of helminth Anisakis spp. and bacterial contamination S. aureus, B. cereus in ready-to-eat food samples, sushi and sashimi.

Methods: Total sample 160 sample in total, comprising 125 sushi and 35 sashimi samples, were randomly sampled from the Janpanes restaurants Thammasat University. Using the histological
characteristics of helminth Anisakis spp. through microscopic was performed using Baird-Parker Egg Yolk Tellulite Agar (BPEY) and Mannital egg Yolk phenol red Polymyxin Agar (MYPA) which are selective media.

Results: The sample analyzed from 17 of the approximately restaurants sushi. The restaurants were sampled up to three times over a 3-month period. The results showed no contamination of the Anisakis spp. Contamination of S.aureus 75/160 (46.88%) specimens found in sushi 69/125 (55.20%) samples and sashimi 12/35 (34.29%) samples of B.cereus there were 6/160 (3.75%).

Conclusion: This research shows that ready-to-eat foods such as sushi and sashimi are contaminated with microbes that exceed the standards. This indicates that these food can be a super spread source of the disease.


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