PRELIMINARY CONSIDERATIONS ON SUSHI AS POTENTIALLY HAZARDOUS FOOD

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.

Keywords

• sushi, pH, aw, safety, L.monocytogenes