All

What are you looking for?

All
Projects
Results
Organizations

Quick search

  • Projects supported by TA ČR
  • Excellent projects
  • Projects with the highest public support
  • Current projects

Smart search

  • That is how I find a specific +word
  • That is how I leave the -word out of the results
  • “That is how I can find the whole phrase”

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