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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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 &lt; 0.001). The proportion of samples above the recommended limits for TVC (&gt; 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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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 &lt; 0.001). The proportion of samples above the recommended limits for TVC (&gt; 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.

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

<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

2022

Kód důvěrnosti údajů

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

Název periodika

International Journal of Gastronomy and Food Science

ISSN

1878-450X

e-ISSN

1878-4518

Svazek periodika

27

Číslo periodika v rámci svazku

March

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

6

Strana od-do

nestrankovano

Kód UT WoS článku

000744547500003

EID výsledku v databázi Scopus

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