In the last decade some alternative food models have progressively spread in response to the growing interest of consumers in novelty and change. It is within this context that the consumption of typical Japanese dishes based on raw fish takes place (Sushi and Sashimi). Due to the presence of raw fish as a basic feature, the consumption of sushi requires a greater guarantee of hygienic-sanitary safety, especially when there is a risk of not using high-quality ingredients. The aim of the present study is to make a hygienic and sanitary evaluation of ‘Sushi’ by verifying the current safety and procedure criteria, especially in relation to the thermic treatment stages, to the microbial contamination and to the way the latter can vary according to the different product typologies.

Caratterizzazione microbiologica del “Sushi”

CORONEO, VALENTINA;SANNA, ADRIANA
2013-01-01

Abstract

In the last decade some alternative food models have progressively spread in response to the growing interest of consumers in novelty and change. It is within this context that the consumption of typical Japanese dishes based on raw fish takes place (Sushi and Sashimi). Due to the presence of raw fish as a basic feature, the consumption of sushi requires a greater guarantee of hygienic-sanitary safety, especially when there is a risk of not using high-quality ingredients. The aim of the present study is to make a hygienic and sanitary evaluation of ‘Sushi’ by verifying the current safety and procedure criteria, especially in relation to the thermic treatment stages, to the microbial contamination and to the way the latter can vary according to the different product typologies.
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11584/52663
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 0
  • ???jsp.display-item.citation.isi??? ND
social impact