PRELIMINARY CONSIDERATIONS ON SUSHI AS POTENTIALLY HAZARDOUS FOOD


https://doi.org/10.4081/ijfs.2011.850
Vol. 1 No. 1zero (2011)
Submitted: 4 January 2013
Accepted: 4 January 2013
Published: 8 January 2011
sushi, pH, aw, safety, L.monocytogenes
Abstract Views: 840
PDF: 1550
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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.

1.
Liuzzo G, Bonilauri P, Leonelli R, Serraino A, Bentley S. PRELIMINARY CONSIDERATIONS ON SUSHI AS POTENTIALLY HAZARDOUS FOOD. Ital J Food Safety [Internet]. 2011 Jan. 8 [cited 2024 Apr. 20];1(1zero):129-33. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2011.1S.129

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