PRELIMINARY CONSIDERATIONS ON SUSHI AS POTENTIALLY HAZARDOUS FOOD

  • 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.

Abstract

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.

Dimensions

Altmetric

PlumX Metrics

Downloads

Download data is not yet available.
Published
2011-01-08
Info
Issue
Section
Original Articles
Keywords:
sushi, pH, aw, safety, L.monocytogenes
Statistics
  • Abstract views: 704

  • PDF: 1399
How to Cite
1.
Liuzzo G, Bonilauri P, Leonelli R, Serraino A, Bentley S. PRELIMINARY CONSIDERATIONS ON SUSHI AS POTENTIALLY HAZARDOUS FOOD. Ital J Food Safety [Internet]. 2011Jan.8 [cited 2021Jul.29];1(1zero):129-33. Available from: https://www.pagepressjournals.org/index.php/ijfs/article/view/ijfs.2011.1S.129