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.
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(0), 129-133 [10.4081/ijfs.2011.850].
Preliminary considerations on sushi as potentially hazardous food
SERRAINO, ANDREA;
2011
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.| File | Dimensione | Formato | |
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