Results 1 to 10 of about 4,105 (160)

Hygienic-Sanitary Evaluation of Sushi and Sashimi Sold in Messina and Catania, Italy

Italian Journal of Food Safety, 2014
Sushi and sashimi are traditional Japanese food, mostly consisting of raw seafood alone or in combination with rice. Eating sushi and sashimi has become popular in many countries even outside Japan.
Antonio PANEBIANCO, Graziella Ziino, Filippo Giarratana   +2 more
exaly   +5 more sources

Development of Freshness Indicator (FI) for Skate Sashimi (Zearaja chilensis) to Detect Trimethylamine Content During Storage [PDF]

Biosensors
The seafood industry is increasingly adopting intelligent packaging to preserve product quality and improve freshness transparency. This study developed and evaluated a pH-sensitive freshness indicator (FI) for skate sashimi (Zearaja chilensis).
Kyung-Jik Lim, Yoon-Gil Kim, Yu-Jin Heo, Han-Seung Shin   +3 more
doaj   +3 more sources

Antimicrobial susceptibility and genomic characterization of Lactococcus formosensis, Lactococcus garvieae, and Lactococcus petauri in Hong Kong [PDF]

Microbiology Spectrum
Recent studies have shown that many isolates previously classified as Lactococcus garvieae were L. petauri and L. formosensis, complicating the understanding of the ecological niches, phylogeny, and phenotypic characteristics of these organisms.
You-Xiang Chan, Huiluo Cao, Chong-Yee Yau, Xin Li, Kin-Hung Chow, Pak-Leung Ho   +5 more
doaj   +2 more sources

Synergistic Effect of High Pressure Processing and Lactic Acid Bacteria on Freshness Keeping of Channel Catfish (Ictalurus punctatus) Fillets as Sashimi

International Journal of Food Properties
Freshness is regarded as a fundamental and important indicator in assessing sashimi quality and safety. In this present study, the potential of high pressure processing (HPP) and lactic acid bacteria (LAB) to keep the freshness of channel catfish ...
Xuefeng Zeng
exaly   +3 more sources

Does the Plant Growth Stage Affect Its Functionality? Impact of a Distinctive Plant-Derived Marinade on the Edible Quality and Biogenic Amine Safety of Sashimi

Food & Medicine Homology
Some plant extract components may have played a remarkable role in the ancient processing techniques of traditional foods. Arisaema fargesii is a traditional fish marinade from southwestern China, and its mechanism of action remains unclear.
Xingfen Yang, Qi He
exaly   +3 more sources

Epidemiology of Kudoa septempunctata food poisoning in Japan from 2013 to 2023 [PDF]

Scientific Reports
Kudoa septempunctata, a parasite found in olive flounder, poses a growing food safety risk in East Asia, particularly in Japan and South Korea. K. septempunctata poisoning caused by raw fish consumption causes brief gastrointestinal symptoms.
Yoshiro Hadano, Hirotake Mori, Yuichiro Tanaka, Aongart Mahittikorn, Satoshi Ohno   +4 more
doaj   +2 more sources

A study on Kudoa septempunctata infection from sashimi and sushi of olive flounder Paralichthys olivaceus in Busan, South Korea

Fisheries and Aquatic Sciences, 2021
Kudoa septempunctata has been reported as a new parasite in aquacultured olive flounder Paralichthys olivaceus, and also as a causative agent of food poisoning in humans. This paper investigated the
Hee-soo Koo, Ji-young Park, Gyung-hye Sung, Eun-hee Park, Pyeong-tae Ku, Mi-ok Lee   +5 more
doaj   +1 more source

Characterization of the Flavor Profile of Bigeye Tuna Slices Treated by Cold Plasma Using E-Nose and GC-IMS

Fishes, 2022
To avoid heat, treatment induces numerous physicochemical changes under severe conditions in the tuna, cold plasma (CP), as a non-thermal technology, possess objective potential on tuna processing.
Weicong Pan, Soottawat Benjakul, Chiara Sanmartin, Alessandra Guidi, Xiaoguo Ying, Lukai Ma, Xudong Weng, Jin Yu, Shanggui Deng   +8 more
doaj   +1 more source

A novel case of food poisoning caused by the consumption of Pacific bluefin tuna infected with Kudoa hexapunctata

Clinical Case Reports, 2021
Consumption of Japanese cuisine, such as sushi and sashimi, is accompanied by the risk of food poisoning through various pathogens. Kudoa hexapunctata, detected in both adult and juvenile Pacific bluefin tuna, causes foodborne diseases.
Takayuki Tachibana, Takashi Watari
doaj   +1 more source

Pairing of white wine made with shade-grown grapes and Japanese cuisine

npj Science of Food, 2021
This study investigated the effect of pairing of wine vinified from shade-grown grapes before onset of ripening on the palatability of sashimi, a typical Japanese cuisine.
Takuji Takahashi, Kumiko Nakano, Machiko Yamashita, Hanae Yamazaki, Tohru Fushiki   +4 more
doaj   +1 more source