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Inactivation of norovirus by atmospheric pressure plasma jet on salmon sashimi
Food Research International, 2021This study investigated atmospheric pressure plasma (APP) jet, an emerging novel non-thermal technology, for the inactivation of human norovirus (NoV) on salmon sashimi. The influences of the non-thermal plasma on quality attributes of sashimi were also evaluated. Air, O2, and N2 (15 L/min) were used to produce the plasma jets.
Chuan-Liang Hsu, Yi Ming Huang
exaly +3 more sources
Evaluation of ready to eat sashimi in northern Portugal restaurants
Food Control, 2015Abstract The number of traditional Japanese restaurants has increased in Portugal throughout the past few years. This type of restaurants can reveal some food safety issues when the food safety plans and good hygiene rules are not efficiently implemented.
Alexandra Sofia Esteves, S Migueis
exaly +2 more sources
Direct Lip Lift: The Sashimi Technique
The American Journal of Cosmetic Surgery, 2023The lip lift surgery has emerged as one of the most highly sought-after procedures within the realm of cosmetic clinical practices. While indirect techniques have undergone numerous modifications and garnered extensive attention over time, there has been a notable dearth of published information concerning direct techniques. In this article, we present
Nabil Fakih-Gomez +3 more
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Identification and Classification of Sashimi Food Using Multispectral Technology
Proceedings of the 2020 2nd Asia Pacific Information Technology Conference, 2020?Food quality inspection is an essential factor in our daily lives. Food inspection is analyzing heterogeneous food data from different sources for perception, recognition, judgment, and monitoring. This study aims to provide an accurate system in image processing techniques for the inspection and classification of sashimi food damage based on ...
Ismail Parewai +3 more
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Acute gastric pain after eating sashimi
BMJ, 2020This gastroscopy photograph (fig 1) shows a parasitic nematode belonging to the genus Anisakis (2-3 cm long roundworm) that is half embedded within the gastric mucosa of a …
Kotaro Kunitomo, Shigeki Matsubara
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Sashimi NOTES - extraction of bulky specimens in no-scar operations
Minimally Invasive Therapy & Allied Technologies, 2011A major obstacle in no-scar surgery is the extraction of large, bulky or rigid specimen. Thus, a method is needed that allows for extraction of large specimens without situs contamination in women and men. It should enable safe treatment of infectious or malignant disease while preserving pathologic workup.
Wolfram, Lamadé +6 more
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Arsenic-Containing Lipids Are Natural Constituents of Sashimi Tuna
Environmental Science & Technology, 2010Arsenic occurs naturally in many types of seafood as water- and fat-soluble organoarsenic compounds. Although water-soluble compounds have been well characterized, the fat-soluble compounds, so-called arsenolipids, have until recently remained unknown.
Taleshi, Mojtaba S. +6 more
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Sashimi and History: On a New Translation of Du Fu
China Review International, 2014reviewing Stephen Owen, editor and translator; Paul Kroll and Ding Xiang Warner, editors, The Poetry of Du ...
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Microbiological quality of Sushi and Sashimi
2013Sushi and sashimi are traditional Japanese food, mostly consisting of raw seafood in combination, in the case of sushi, with rice. However, eating sushi and sashimi has became popular in many countries outside Japan. These dishes are not free from health risks such as ingestion of pathogenic bacteria or parasite.
MUSCOLINO, DANIELE +5 more
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