Research Article
Year 2020,
Volume: 5 Issue: 1, 1 - 5, 30.04.2020
Abstract
References
- Lorentzen G, Breiland MSW, Cooper M, Herland H. Viability of Listeria monocytogenes in an experimental model of nigiri sushi of halibut (Hippoglossus hippoglossus) and salmon (Salmo salar). Food Control. 2012;25(1):245-48.
- Liang WL, Pan YL, Cheng HL, Li TC, Yu PHF, Chan SW. The microbiological quality of take-away raw salmon finger sushi sold in Hong Kong. Food Control. 2016;69:45-50.
- Muscolino D, Giarratana F, Beninati C, Tornambene A, Panebianco A, Ziino G. Hygienic-sanitary evaluation of sushi and sashimi sold in Messina and Catania, Italy. Ital J Food Saf. 2014;3(2):134-36.
- Corapci B, Guneri N. Yengeç, istakoz surimi ve füme somon ile hazırlanmış makizuşinin 4±1 °C’de duyusal, kimyasal ve mikrobiyolojik kalitesi. J Food Health Sci. 2016;2(4):159-70.
- Mol S, Ucok Alakavuk D, Ulusoy S. Effects of modified atmosphere packaging on some quality attributes of a ready-to-eat salmon sushi. Iran J Fish Sci. 2014;13(2):394-406.
- Hoel S, Mehli L, Bruheim T, Vadstein O, Jakobsen AN. Assessment of microbiological quality of retail fresh sushi from selected sources in Norway. J Food Prot. 2015;78(5):977-82.
- Batista CM, Ribeiro MLR, de Souza MJF, Borges LJ, de Castro Ferreira TAP, Andre MCP. Microbiological and physicochemical qualities of sushi and sashimi from Japanese Restaurants in Brazil. J Food Nutr Res. 2017;5(10):729-35.
- Authority NSWF. Report on food handling practices and microbiological quality of sushi in Australia. Sydney, Australia: Author; 2008. p. 1-26.
- Ramires T, Iglesias MA, Vitola HS, Nuncio ASP, Kroning IS, Kleinubing NR, et al. First report of Escherichia coli O157:H7 in ready‐to‐eat sushi. J Appl Microbiol. 2020;128(1):301-09. https://doi.org/10.1111/jam.14456.http://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM297627.pdf.
- Barralet J, Stafford R, Towner C, Smith P. Outbreak of Salmonella Singapore associated with eating sushi. Communicable Diseases Intelligence Quarterly Report. 2004;28(4):527-28.
- Atanassova V, Reich F, Klein G. Microbiological quality of sushi from sushi bars and retailers. Journal of Food Protection. 2008;71(4): 860-64.
- Altekruse SF, Cohen ML, Swerdlow DL. Emerging foodborne diseases. Emerg Infect Dis. 1997;3(3):285-93.
- Nawa Y, Hatz C, Blum J. Sushi delights and parasites: the risk of fishborne and foodborne parasitic zoonoses in Asia. Clinical Infectious Diseases. 2005;41(9):1297-303.
- Healt Protection Agancy. Direct enumeration of Escherichia coli, National Standard Method F 20, Issue 1. 2004.
- Benntt W, Lancette GA. Bacteriological Analytical Manual (Chapter 12): Staphylococcus aureus. Department of Health and Human Services, 8th ed. US Food and Drug Administration; 2001.
- Kaysner CA, DePaola AJ. Bacteriological Analytical Manual, Chapter 9, Vibrio. http://www. fda. gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalytical Manual BA M/ucm070830. 2004. Erişim tarihi: 15/01/2020.
- ISO P. Microbiology of food and animal feeding stuffs. Horizontal method for the detection of Salmonella spp. Geneva, Switzerland: ISO Norm 6579: 2002.
- ICMSF 1986. Microorganisms in foods 2. Sampling for microbiological analysis: principles and specific applications, 2nd ed. International Commission on Microbiological Specifications for Foods.
- Food and Drug Administration. Bad bug book: handbook of foodborne pathogenic microorganisms and natural toxins. Center for Food Safety and Applied Nutrition; 2012.
- Austin B, Austin DA. Bacterial Fish Pathogens. Heidelberg: Springer; 2012. p. 652.
- Wong P, Cheung KT. Prevalence of foodborne pathogen in fresh sushi at sushi take-out stores in Hong Kong. EC Microbiol. 2019;15(10):1060-68.
- Regulation on Seafood. 10.03.1995 Official Journal Number: 22223, Different Official Journal Number: 21.09.2008-27004. 2008.
- Gomez-Aldapa CA, del Refugio Torres-Vitela M, Villarruel-Lopez A, Castro-Rosas J. The role of foods in Salmonella infections. Salmonella-a dangerous foodborne pathogen. Mahmoud, BSM. Croatia: Intech Publisher ed. 2012; 21-46.
- Turkish Food Codex. Regulation of Microbiological Criteria. 29.12.2011/Official Journal Number: 28157. 2011.
- EC. Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. Official Journal of the European Union. 2004;L 50:1-26.
- Abdel-Hakeem SS, Mahmoud GAE, Abdel-Hafeez HH. Evaluation and microanalysis of parasitic and bacterial agents of Egyptian fresh sushi, salmo salar. Microscopy and Microanalysis. 2019;25(6):1498-508.
- Li H, Stegger M, Dalsgaard A, Leisner JJ. Bacterial content and characterization of antibiotic resistant Staphylococcus aureus in Danish sushi products and association with food inspector rankings. Int J Food Microbiol. 2019;305:108244. https://doi.org/10.1016/j.ijfoodmicro.2019.108244.
- EC. Commission Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin. Official Journal of the European Union. 2004;L 139:30-205.
- Hoel S, Jakobsen AN, Vadstein O. Effects of storage temperature on bacterial growth rates and community structure in fresh retail sushi. J Appl Microbiol. 2017;123(3):698-709.
Year 2020,
Volume: 5 Issue: 1, 1 - 5, 30.04.2020
Abstract
In this study, it is aimed to determine the microbiological quality of 60 different raw salmon finger sushi (maki rolls) samples randomly supplied from consumption points (sushi bar, sushi buffet, hotel, restaurant etc.) serving fresh sushi. The counts of Escherichia coli, coagulase positive Staphylococcus aureus, Vibrio paraheamolyticus and Salmonella spp. presence (+/-) were examined in these samples for the detection of hygienic quality and pathogenic microorganisms. Twenty-nine of 29/60 (48.3%) samples were found to be positive for these microorganisms. Salmonella spp. presence was detected in 2/60 samples (3.3%) while coagulase positive S. aureus was found in 10/60 samples (16.7%) with a highest level of 4.84 log CFU/g. E. coli was detected in 15/60 samples (25%), V. paraheamolyticus was determined in 13/60 samples (21.7%) with a level of 2.90 log CFU/g and 2.82 log CFU/g, respectively. Based on the current findings, it is considered that microorganisms determined in the samples pose a risk to public health, authorities should mandate to conduct routine inspections more frequently and businesses selling sushi should be included in the annual sampling plan. It will be beneficial for healthy sushi production that it should be paid attention to hygienic production during the all manufacturing, storage and service stages in the sushi production and points of sale and relevant personnel should be ensured to routinely receive necessary food safety training to minimize the risk of foodborne disease outbreaks.
References
- Lorentzen G, Breiland MSW, Cooper M, Herland H. Viability of Listeria monocytogenes in an experimental model of nigiri sushi of halibut (Hippoglossus hippoglossus) and salmon (Salmo salar). Food Control. 2012;25(1):245-48.
- Liang WL, Pan YL, Cheng HL, Li TC, Yu PHF, Chan SW. The microbiological quality of take-away raw salmon finger sushi sold in Hong Kong. Food Control. 2016;69:45-50.
- Muscolino D, Giarratana F, Beninati C, Tornambene A, Panebianco A, Ziino G. Hygienic-sanitary evaluation of sushi and sashimi sold in Messina and Catania, Italy. Ital J Food Saf. 2014;3(2):134-36.
- Corapci B, Guneri N. Yengeç, istakoz surimi ve füme somon ile hazırlanmış makizuşinin 4±1 °C’de duyusal, kimyasal ve mikrobiyolojik kalitesi. J Food Health Sci. 2016;2(4):159-70.
- Mol S, Ucok Alakavuk D, Ulusoy S. Effects of modified atmosphere packaging on some quality attributes of a ready-to-eat salmon sushi. Iran J Fish Sci. 2014;13(2):394-406.
- Hoel S, Mehli L, Bruheim T, Vadstein O, Jakobsen AN. Assessment of microbiological quality of retail fresh sushi from selected sources in Norway. J Food Prot. 2015;78(5):977-82.
- Batista CM, Ribeiro MLR, de Souza MJF, Borges LJ, de Castro Ferreira TAP, Andre MCP. Microbiological and physicochemical qualities of sushi and sashimi from Japanese Restaurants in Brazil. J Food Nutr Res. 2017;5(10):729-35.
- Authority NSWF. Report on food handling practices and microbiological quality of sushi in Australia. Sydney, Australia: Author; 2008. p. 1-26.
- Ramires T, Iglesias MA, Vitola HS, Nuncio ASP, Kroning IS, Kleinubing NR, et al. First report of Escherichia coli O157:H7 in ready‐to‐eat sushi. J Appl Microbiol. 2020;128(1):301-09. https://doi.org/10.1111/jam.14456.http://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM297627.pdf.
- Barralet J, Stafford R, Towner C, Smith P. Outbreak of Salmonella Singapore associated with eating sushi. Communicable Diseases Intelligence Quarterly Report. 2004;28(4):527-28.
- Atanassova V, Reich F, Klein G. Microbiological quality of sushi from sushi bars and retailers. Journal of Food Protection. 2008;71(4): 860-64.
- Altekruse SF, Cohen ML, Swerdlow DL. Emerging foodborne diseases. Emerg Infect Dis. 1997;3(3):285-93.
- Nawa Y, Hatz C, Blum J. Sushi delights and parasites: the risk of fishborne and foodborne parasitic zoonoses in Asia. Clinical Infectious Diseases. 2005;41(9):1297-303.
- Healt Protection Agancy. Direct enumeration of Escherichia coli, National Standard Method F 20, Issue 1. 2004.
- Benntt W, Lancette GA. Bacteriological Analytical Manual (Chapter 12): Staphylococcus aureus. Department of Health and Human Services, 8th ed. US Food and Drug Administration; 2001.
- Kaysner CA, DePaola AJ. Bacteriological Analytical Manual, Chapter 9, Vibrio. http://www. fda. gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalytical Manual BA M/ucm070830. 2004. Erişim tarihi: 15/01/2020.
- ISO P. Microbiology of food and animal feeding stuffs. Horizontal method for the detection of Salmonella spp. Geneva, Switzerland: ISO Norm 6579: 2002.
- ICMSF 1986. Microorganisms in foods 2. Sampling for microbiological analysis: principles and specific applications, 2nd ed. International Commission on Microbiological Specifications for Foods.
- Food and Drug Administration. Bad bug book: handbook of foodborne pathogenic microorganisms and natural toxins. Center for Food Safety and Applied Nutrition; 2012.
- Austin B, Austin DA. Bacterial Fish Pathogens. Heidelberg: Springer; 2012. p. 652.
- Wong P, Cheung KT. Prevalence of foodborne pathogen in fresh sushi at sushi take-out stores in Hong Kong. EC Microbiol. 2019;15(10):1060-68.
- Regulation on Seafood. 10.03.1995 Official Journal Number: 22223, Different Official Journal Number: 21.09.2008-27004. 2008.
- Gomez-Aldapa CA, del Refugio Torres-Vitela M, Villarruel-Lopez A, Castro-Rosas J. The role of foods in Salmonella infections. Salmonella-a dangerous foodborne pathogen. Mahmoud, BSM. Croatia: Intech Publisher ed. 2012; 21-46.
- Turkish Food Codex. Regulation of Microbiological Criteria. 29.12.2011/Official Journal Number: 28157. 2011.
- EC. Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. Official Journal of the European Union. 2004;L 50:1-26.
- Abdel-Hakeem SS, Mahmoud GAE, Abdel-Hafeez HH. Evaluation and microanalysis of parasitic and bacterial agents of Egyptian fresh sushi, salmo salar. Microscopy and Microanalysis. 2019;25(6):1498-508.
- Li H, Stegger M, Dalsgaard A, Leisner JJ. Bacterial content and characterization of antibiotic resistant Staphylococcus aureus in Danish sushi products and association with food inspector rankings. Int J Food Microbiol. 2019;305:108244. https://doi.org/10.1016/j.ijfoodmicro.2019.108244.
- EC. Commission Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin. Official Journal of the European Union. 2004;L 139:30-205.
- Hoel S, Jakobsen AN, Vadstein O. Effects of storage temperature on bacterial growth rates and community structure in fresh retail sushi. J Appl Microbiol. 2017;123(3):698-709.
There are 29 citations in total.
Details
| Primary Language | English |
|---|---|
| Subjects | Health Care Administration |
| Journal Section | Research Articles |
| Authors | |
| Publication Date | April 30, 2020 |
| Submission Date | January 27, 2020 |
| Published in Issue | Year 2020 Volume: 5 Issue: 1 |
