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标题：Hygienic-sanitary evaluation of sushi and sashimi sold in Messina and Catania, Italy
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作者：Daniele Muscolino ; Filippo Giarratana ; Chiara Beninati 等
期刊名称：Italian Journal of Food Safety
电子版ISSN：2239-7132
出版年度：2014
卷号：3
期号：2
DOI：10.4081/ijfs.2014.1701
语种：English
出版社：PAGEPress Publications
摘要：Sushi and sashimi are traditional Japanese food, mostly consisting of raw seafood alone or in combination with rice. Eating sushi and sashimi has become popular in many countries even outside Japan. This food is not free from health risks such as ingestion of pathogenic bacteria or parasite. The aim of this study was to investigate on hygienic-sanitary quality of sushi and sashimi sold in the cities of Messina and Catania, Southern Italy. Fifty samples (38 sushi and 12 sashimi) were analysed to determinate the aerobic mesophilic bacteria (AMB), psycrophilic bacteria (PB), Enterobacteriaceae , specific spoilage organisms (SSOs), Pseudomonas spp., coagulase-positive staphylococci, micrococci, Vibrio spp., Bacillus cereus , Salmonella spp. and Listeria monocytogenes . In sushi, AMB ranged from 5.00 to 8.18 log CFU/g, PB from 4.70 to 7.13 log CFU/g, Enterobacteriaceae from 1.41 to 6.67 log CFU/g, while SSOs and Pseudomonas spp. from 3.49 to 7.72 and from 3.36 to 8.00 log CFU/g, respectively. Micrococci ranged from 3.53 to 5.03 log CFU/g and coagulase positive staphylococci were found in 16 samples (2.00 to 3.60 log CFU/g). Bacillus cereus was found in 3 samples (1.70 to 4.00 log CFU/g), while Vibrio spp. was found in 15 of the sushi samples (1.70 to 3.70 log CFU/g). In sashimi, the AMB, PB and SSOs values were higher than 7.00 log CFU/g, Pseudomonas spp. and Enterobacteriaceae were from 6.00 to 8.00 log CFU/g, while Vibrio spp. were found in six samples with means of 2.00 log CFU/g. No Salmonella spp. and Listeria monocytogenes were detected in all sushi and sashimi samples.
关键词：Sushi; Sashimi; Microbiological quality; Food hygiene