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Seasonal variation of water quality of tanks and fishes (Nile Tilapia - Oreochromis niloticus) arising from fish and pay establishments located in northeast region of São Paulo


Fish and pay establishments are a recent practice widespread throughout Brazil, providing a choice of leisure, contact with nature and escape from the growing discomfort of medium and large cities. As business, moreover, fits in the mode of provision of service, at the same time provide a perishable food product that may present risks to the consumer. Like any innovative practice, despite promising and growing business, lacks regulation and safeguards. Establishments improperly installed and incorrect forms of management may cause impacts that result in environmental damage, as well as by ignorance, indifference or lack of information, may constitute in possible public health damage. The lack of updated data as well as relevant technical and technological information are responsible for the absence or disability of normative and regulatory actions, with consequent ineffectiveness of enforcement, leaving consumers without proper and necessary support. Leaving to the competent spheres of action the part of services and focusing only on the product, there is urgent need for the production of the necessary information, which should result in new and different researches in this field. Emphasis should be given to water quality due to cultivation management practices and the quality of products obtained as they serve as food - i.e. fish, especially when no one knows how sure this product will be consumed, mainly due to the increasing interest in food consumed raw, such as habits spread from the Eastern culture. This work aims to perform analyzes at different times, i.e. wet and dry periods, in six different fish and pay establishments located in the northeast region of the state of São Paulo, correlating water quality culture to varying product quality. The first will be measured by oxygenation parameters, pH and microbiological analyzes, while for the product (tilapia), will be analyzed for physico-chemical and microbiological methods seeking to establish the time of rigor mortis, muscle pH and inferences about the shelf life in addition to the microbiological bacteria Aeromonas spp., Pseudomonas spp., heterotrophic aerobic mesophilic microorganisms, psychrotrophic aerobic heterotrophic microorganisms and most probable number (MPN) of total and fecal coliforms. These same analyzes will be repeated in fillets of fish slaughtered and eviscerated in the laboratory throughout the shelf life of these fillets on ice and controlled cooling. Parallel analysis will be conducted for the possible presence of parasites in specimens killed. Aeromonas spp., Pseudomonas spp. and Escherichia coli will be identified according to the PCR and genetic profile of bacteria of the genus Pseudomonas aeruginosa and Aermonas hydrofila will obtained by PFGE. (AU)

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