Results 1 to 10 of about 2,969 (179)
Antimicrobial susceptibility and genomic characterization of Lactococcus formosensis, Lactococcus garvieae, and Lactococcus petauri in Hong Kong [PDF]
Microbiology SpectrumRecent 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 +5 more
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Development of Freshness Indicator (FI) for Skate Sashimi (Zearaja chilensis) to Detect Trimethylamine Content During Storage [PDF]
BiosensorsThe 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 +3 more
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Uncovering the microbiome landscape in sashimi delicacies
Scientific ReportsIt 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 +6 more
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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 +3 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 +5 more
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International Journal of Food PropertiesFreshness 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 +2 more
exaly +3 more sources
Antibiotic Resistance and Characteristics of Vibrio parahaemolyticus Isolated from Seafood Distributed in South Korea from 2021 to 2022 [PDF]
MicroorganismsThis study aimed to investigate the prevalence, antimicrobial resistance (AMR), and virulence characteristics of Vibrio parahaemolyticus (V. parahaemolyticus) isolated from olive flounder (Paralichthys olivaceus) and rockfish (Sebastes schlegelii ...
Jonghoon Lee +5 more
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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 +5 more
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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 +8 more
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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
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