Between between flavor and food safety: the antimicrobial potential of wasabi in raw fish consumption
DOI:
https://doi.org/10.31533/pubvet.v20n3e1926Keywords:
AITC, aquaculture, japanese culture, raw fish, wasabiAbstract
Aquaculture has become one of the main activities in Brazilian agribusiness, accompanied by the increasing consumption of fish, especially in raw preparations typical of East Asian cuisine. However, this expansion raises concerns regarding food safety, since fish consumed in natura may harbor pathogenic bacteria and zoonotic parasites, posing a risk to public health. This study aimed to understand the relationship between the growth of aquaculture, the occurrence of zoonoses, and bacterial contamination in fish intended for raw consumption, as well as to evaluate the antimicrobial potential of wasabi, particularly allyl isothiocyanate (AITC), as a complementary food safety tool. A literature review was conducted between August and November 2025, using combinations of keywords in Portuguese and English, including aquaculture, fish-borne zoonoses, raw fish consumption, and wasabi antimicrobial activity, searched in databases such as SciELO, PubMed, Google Scholar, and CAPES Journals. The findings indicate that, although Brazilian aquaculture is expanding, the increased consumption of sushi and sashimi leads to greater exposure to microorganisms such as Salmonella spp., Staphylococcus aureus, Escherichia coli, and Vibrio spp., as well as zoonotic parasites that are still poorly documented in the country. In parallel, studies show that wasabi, rich in AITC, exhibits relevant antimicrobial activity, capable of inhibiting bacteria commonly found in raw fish, thereby acting as an additional safety barrier; however, it does not replace essential practices such as freezing, cooking, and sanitary inspection. It is concluded that strengthening preventive measures and expanding research on bacterial and parasitic contamination in the fish supply chain are essential to ensure safe consumption. Wasabi emerges as a promising natural adjunct, but it should complement sanitary standards and hygienic control in the production and handling of raw fish.
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