文章基本信息

标题：PRELIMINARY CONSIDERATIONS ON SUSHI AS POTENTIALLY HAZARDOUS FOOD
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作者：G. Liuzzo ; P. Bonilauri ; R. Leonelli 等
期刊名称：Italian Journal of Food Safety
电子版ISSN：2239-7132
卷号：1
期号：1zero
页码：129-133
DOI：10.4081/ijfs.2011.1S.129
语种：English
出版社：PAGEPress Publications
摘要：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.
关键词：sushi; pH; aw; safety; L.monocytogenes