PRELIMINARY CONSIDERATIONS ON SUSHI AS POTENTIALLY HAZARDOUS FOOD

Article English OPEN
G. Liuzzo ; P. Bonilauri ; R. Leonelli ; A. Serraino ; S. Bentley (2011)
  • Publisher: PAGEPress Publications
  • Journal: Italian Journal of Food Safety (issn: 2239-7132)
  • Related identifiers: doi: 10.4081/ijfs.2011.1S.129
  • Subject: 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.
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