Sushi processing: microbiological hazards and the use of emerging technologies

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Sushi processing: microbiological hazards and the use of emerging technologies

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Sushi processing: microbiological hazards and the use of emerging technologies

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název periodika

Critical reviews in food science and nutrition

ISSN

1040-8398

e-ISSN

1549-7852

Svazek periodika

62

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

14

Strana od-do

1270-1283

Kód UT WoS článku

000582972200001

EID výsledku v databázi Scopus

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