PRELIMINARY CONSIDERATIONS ON SUSHI AS POTENTIALLY HAZARDOUS FOOD
- Publisher: PAGEPress Publications
Italian Journal of Food Safety
sushi, pH, aw, safety, L.monocytogenes | Food processing and manufacture | TP368-456
The Authors studied physicochemical properties (pH and Aw) of samples of Nigiri sushi and their ingredients along their shelf life, integrating those results with a predictive microbiological model, in order to determine or to rule out the growth of Listeria monocytogenes above the thresholds set by Reg.(EU) 2073/2005. Results point towards substantial containment of the target biological hazard, even though the prevention of thermal abuse is a keypoint in increasing safety.