Sushi processing: microbiological hazards and the use of emerging technologies
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F22%3A43878648" target="_blank" >RIV/62157124:16270/22:43878648 - isvavai.cz</a>
Result on the web
<a href="https://www.tandfonline.com/doi/abs/10.1080/10408398.2020.1840332?journalCode=bfsn20" target="_blank" >https://www.tandfonline.com/doi/abs/10.1080/10408398.2020.1840332?journalCode=bfsn20</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1080/10408398.2020.1840332" target="_blank" >10.1080/10408398.2020.1840332</a>
Alternative languages
Result language
angličtina
Original language name
Sushi processing: microbiological hazards and the use of emerging technologies
Original language description
Sushi meal has been adapting to different countries and traditions ever since it was invented. Recently there is a growing popularity of ready-to-eat sushi meals, with new sushi production plants emerging in many countries. This relatively new sushi industry is facing many challenges, one of which is the microbiological hazard related to sushi consumption. The aim of this review was to summarize the most significant aspects with regard to microbiological quality of sushi, reported cases of sushi-related poisoning, as well as the potential of modern innovative and emerging technologies to inhibit microbiological growth. Although there is a limited amount of studies in relation to sushi shelf-life extension, the existing data shows potential of using novel minimal processing technologies to improve the shelf-life and quality of sushi meals. Those technologies include the use of cold plasma, plasma activated water and electrolyzed water, as well as the use of innovative packaging and edible coatings. Based on the collected data, the possible microbiological hazards in the production process of sushi, with possible use of emerging technologies to reduce or eliminate those risks, are also emphasized.
Czech name
—
Czech description
—
Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
21101 - Food and beverages
Result continuities
Project
—
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Critical reviews in food science and nutrition
ISSN
1040-8398
e-ISSN
1549-7852
Volume of the periodical
62
Issue of the periodical within the volume
5
Country of publishing house
US - UNITED STATES
Number of pages
14
Pages from-to
1270-1283
UT code for WoS article
000582972200001
EID of the result in the Scopus database
—