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.

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Published
2011-01-08
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Original Articles
Keywords:
sushi, pH, aw, safety, L.monocytogenes
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How to Cite
Liuzzo, G., Bonilauri, P., Leonelli, R., Serraino, A., & Bentley, S. (2011). PRELIMINARY CONSIDERATIONS ON SUSHI AS POTENTIALLY HAZARDOUS FOOD. Italian Journal of Food Safety, 1(1zero), 129-133. https://doi.org/10.4081/ijfs.2011.850