Microbiological quality of sushi from restaurants

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F20%3A43878929" target="_blank" >RIV/62157124:16270/20:43878929 - isvavai.cz</a>
Result on the web
<a href="https://mendelnet.cz/artkey/mnt-202001-0057_Microbiological-quality-of-sushi-from-restaurants.php?back=/magno/mnt/2020/mn1.php?secid=7" target="_blank" >https://mendelnet.cz/artkey/mnt-202001-0057_Microbiological-quality-of-sushi-from-restaurants.php?back=/magno/mnt/2020/mn1.php?secid=7</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Microbiological quality of sushi from restaurants
Original language description
In recent years, sushi has become a very popular foodstuff in many countries, including the Czech Republic. As it is one of the ready-to-eat foods (foods that are not subject to further heat treatment before consumption), care must be taken to ensure the hygiene of their production and the quality of the raw materials. The aim of this study was to obtain and evaluate information on the microbiological load of sushi. A total of 90 Maki and Nigiri sushi samples were analyzed, as well as pickled ginger and wasabi paste, which were purchased at restaurants. All 90 samples were negative for the presence of pathogenic bacteria of interest. The highest numbers of spoilage microorganisms were recorded in Nigiri sushi (with a higher proportion of animal component). Salmon sushi showed higher contamination than shrimp sushi (P <0.001). High average numbers of lactic acid bacteria (6.68 log CFU/g) and a high total number of microorganisms (5.53 log CFU/g) were detected in the wasabi paste, indicating that this paste is not freshly and hygienically prepared and stored in restaurants. For other types of samples, the average numbers of the individual groups of microorganisms determined did not exceed 6 log CFU/g, and overall, the investigated samples can be assessed as microbiologically acceptable.
Czech name
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Czech description
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Project
<a href="/en/project/QK1810212" target="_blank" >QK1810212: Rapid, complex and multiplex methods for simultaneous detection of food-borne pathogens in food of animal and plant origin</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
MendelNet 2020 - Proceedings of 27th International PhD Students Conference
ISBN
978-80-7509-765-1
ISSN
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e-ISSN
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Number of pages
5
Pages from-to
313-317
Publisher name
Mendelova univerzita v Brně
Place of publication
Brno
Event location
Brno
Event date
Nov 11, 2020
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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