Microbiological quality of sushi from restaurants

Kód výsledku v 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>

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

Microbiological quality of sushi from restaurants

Popis výsledku v původním jazyce

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 &lt;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.

Název v anglickém jazyce

Microbiological quality of sushi from restaurants

Popis výsledku anglicky

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 &lt;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.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/QK1810212" target="_blank" >QK1810212: Rychlé, komplexní a multiplexní metody pro simultánní detekci původců alimentárních onemocnění v potravinách živočišného a rostlinného původu</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2020

Kód důvěrnosti údajů

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

Název statě ve sborníku

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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Počet stran výsledku

5

Strana od-do

313-317

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

11. 11. 2020

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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