Original Articles
Vol. 1 No. 1zero (2011)
https://doi.org/10.4081/ijfs.2011.850

PRELIMINARY CONSIDERATIONS ON SUSHI AS POTENTIALLY HAZARDOUS FOOD

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Received: 4 January 2013
Published: 8 January 2011
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sushi, pH, aw, safety, L.monocytogenes

Authors

G. Liuzzo
lucia.zoppi@pagepress.org
A.U.S.L Modena, Italy.
P. Bonilauri
Istituto Zooprofilattico Sperimentale della Lombardia ed Emilia Romagna, Sez. Reggio Emilia, Italy.
R. Leonelli
Istituto Zooprofilattico Sperimentale della Lombardia ed Emilia Romagna, Sez. Reggio Emilia, Italy.
A. Serraino
Dipartimento di Sanità Pubblica Veterinaria e Patologia Animale- Università di Bologna, Italy.
S. Bentley
Dipartimento di Salute Animale- Università di Parma, Italy.
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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1.
PRELIMINARY CONSIDERATIONS ON SUSHI AS POTENTIALLY HAZARDOUS FOOD. Ital J Food Safety [Internet]. 2011 Jan. 8 [cited 2026 May 5];1(1zero):129-33. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2011.1S.129

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