Results 1 to 10 of about 4,057 (205)

Uncovering the microbiome landscape in sashimi delicacies

Scientific Reports
It is widely believed that a significant portion of the gut microbiota, which play crucial roles in overall health and disease, originates from the food we consume. Sashimi is a type of popular raw seafood cuisine. Its microbiome, however, remained to be
Cheng‑Wei Ho, Pei‑Ying Chen, Yi-Ting Liao, Yen-Fu Cheng, Han-Hsing Tsou, Tsung‑Yun Liu, Kung-Hao Liang   +6 more
doaj   +4 more sources

Methodology and application of PCR‐RFLP for species identification in tuna sashimi [PDF]

Food Science and Nutrition, 2020
AbstractThe Thunnini, or tuna, comprise many species with very different commercial values. The principal raw tuna product on the market is sashimi, for which the species used is difficult to identify through conventional morphological analysis. The present study amplified the cytochrome b gene (Cytb) of 4 major tuna species used for preparing sashimi ...
Lianzhu Wang
exaly   +4 more sources

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.
Daniele Muscolino, Filippo Giarratana, Chiara Beninati, Agata Tornambene, Antonio Panebianco, Graziella Ziino   +5 more
doaj   +7 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

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   +2 more sources

Harnessing Tumor-Specific Transcript Diversity Uncovers a Shared Neoantigen Reservoir for Pancreatic Ductal Adenocarcinoma. [PDF]

MedComm (2020)
This study introduces NeoAPP, a computational tool revealing that transcriptional dysregulation generates a dominant reservoir of neoantigens from tumor‐specific transcripts (TSTs) in pancreatic ductal adenocarcinoma (PDAC), far exceeding those of mutational origin.
Zhao J, Li Q, Lin P, Yang Y, Yu H, Wen Y, Yu W, He H, Tao S, Zhang F, Li Y, Hu Z, Xie J, Chen Z, Huang S.   +14 more
europepmc   +2 more sources

A Recessive oca2 Mutation Underlies Albinism in Xiphophorus Fish. [PDF]

Pigment Cell Melanoma Res
Genetic mapping of albino Xiphophorus hellerii showed that albinism is associated with a recessive oca2 variant. This variant leads to early termination of the Oca2 protein. This study identifies a novel model system to investigate conserved mechanisms of pigmentation biology.
Xing Y, Boswell W, Parker J, Du K, Schartl M, Lu Y.   +5 more
europepmc   +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 ...
Jianwei Yuan, Chunjiang Qiu, Xuefeng Zeng   +2 more
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