Comparison of microbiological quality of various sushi types from sushi kiosks, restaurants and retail

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F22%3A43879989" target="_blank" >RIV/62157124:16270/22:43879989 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1016/j.ijgfs.2022.100467" target="_blank" >https://doi.org/10.1016/j.ijgfs.2022.100467</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.ijgfs.2022.100467" target="_blank" >10.1016/j.ijgfs.2022.100467</a>

Result language
angličtina
Original language name
Comparison of microbiological quality of various sushi types from sushi kiosks, restaurants and retail
Original language description
The aim of this study was to evaluate the microbiological quality of various sushi types (maki, nigiri, pickled ginger, wasabi paste) purchased at retail, sushi kiosks and restaurants in the Czech Republic. The highest microbial loads were found in vegetarian maki. However, wasabi paste showed the highest level of contamination with lactic acid bacteria and TVC (4.27 +/- 2.85 log CFU/g and 5.43 +/- 1.82 log CFU/g, respectively), indicating that this paste is not freshly and hygienically prepared and stored in the restaurants. For sushi produced in food processing plants, the level of contamination was the lowest in all the groups of microorganisms (P < 0.001). The proportion of samples above the recommended limits for TVC (> 7 log CFU/g) was 0%, 6.7% and 8.9% for retail, restaurants and sushi kiosks. With exception of wasabi paste the mean values of TVC in all the other sushi types did not exceed 6 log CFU/g with no individual values above 7 log CFU/g, suggesting that the investigated samples can be assessed as microbiologically acceptable. No Salmonella spp. nor Listeria monocytogenes were found. However, 23 samples (17%) were contaminated with Bacillus cereus.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages

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
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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