Caratterizzazione microbiologica del “Sushi”

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.