Results 51 to 60 of about 3,449 (171)

Effect of Temperature on Growth of Vibrio paraphemolyticus and Vibrio vulnificus in Flounder, Salmon Sashimi and Oyster Meat

, 2012
Vibrio parahaemolyticus and Vibrio vulnificus are the major pathogenic Vibrio species which contaminate ready-to-eat seafood. The purpose of this study was to evaluate the risk of human illness resulting from consumption of ready-to-eat seafood such as ...
Yoo Kim, Ki Yoon, Soon Lee, In Hwang
core   +1 more source

Detection of the presence of gram-negative bacteria in salmon sashimi dishes served in local Japanese restaurants in the Mall of Asia, Pasay City, Philippines

, 2019
The number of Japanese restaurants in the world increased exponentially from the year 2006 to 2017. As a result, sashimi, a raw Japanese delicacy, is made more accessible to a higher number of people. Since sashimi does not undergo the process of cooking,
Escanilla, Maraiah M., Lopez, Beatrize Anne L., Harima, Aiko Z., Luistro, Denisse Andrea H., Nicodemus, Jr., Glenn T.   +4 more
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Qualidade higiênico-sanitária de sushi e sashimi servidos em restaurantes da cidade de Fortaleza: modismo alimentar e risco á saúde

, 2009
No Brasil o hábito de ingerir peixe cru, sob a forma de sushi e sashimi transformou-se num verdadeiro modismo alimentar nos grandes centros urbanos. Devido a esta tendência, pesquisas começaram a ser desenvolvidas avaliando a qualidade destas iguarias.
Alcantara, Bernadette Matos
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History of Sashimi in Japan [PDF]

, 2012
departmental bulletin ...
芝, 恒男, シバ, ツネオ, Shiba, Tsuneo, 2814   +3 more
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"Safety Assessment of Fresh Tuna in Take Away Sashimi: Detection of Parasites, Nitrates and Nitrites"

, 2022
Dissertação de Mestrado em Segurança Alimentar apresentada à Faculdade de FarmáciaNum mundo globalizado onde se registam enormes influências nas preferências e hábitos alimentares, a culinária japonesa popularizou-se através do consumo de pratos ...
Monte, Maria Isabel Luís
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Avaliação microbiológica de sashimi: microbiota deteriorativa e patogénica

, 2014
Dissertação de Mestrado em Segurança AlimentarEm Portugal, nos últimos anos têm aumentado o número de restaurantes tradicionais japoneses. Estes restaurantes podem revelar algumas questões de segurança alimentar caso os planos de HACCP não sejam bem ...
Santos, Cátia Isabel Calado dos
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Food-System of Tuna Industry: Market Distortions in Canning and Sashimi Markets

In this paper, we illustrate characteristics of food system of tuna by making a bird’s-eye view of tuna trade and global distribution. Tuna resources are primarily consumed as canned tuna or Sashimi (=raw fish).
Yamashita, Haruko
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Hvilke faktorer påvirker nordmenns intensjon om kjøp av laks og konsum av sashimi? [PDF]

Historisk sett har Norge vært en sjømatnasjon hvor sjømat har vært en stor del av den norske matkulturen. Nordmenn ligger i verdenstoppen i konsum av laks per innbygger med et gjennomsnitt på 5,7 kilo per person.
Knutsen, Sander Stjern, Haugen, Simen Angell   +1 more
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Risk estimation to human health caused by the mercury content of Sushi and Sashimi sold in Japanese restaurants in Brazil

, 2017
Although fish is a healthy alternative for meat, it can be a vehicle for mercury (Hg), including in its most toxic organic form, methylmercury (MeHg). The objective of the present study was to estimate the risk to human health caused by the consumption
Bearzoti, Eduardo, Jeanne Clécia Alves, Esther Lima de Paiva, Eduardo Bearzoti, Paiva, Esther Lima de, Raquel Fernanda Milani, Marcelo Antonio Morgano, Morgano, Marcelo Antonio, Alves, Jeanne Clécia, Késia Diego Quintaes, Milani, Raquel Fernanda, Quintaes, Késia Diego   +11 more
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Group B Streptococci in Sushi and Sashimi

Annals of the Academy of Medicine, Singapore, 2017
Tse Hsien, Koh, Delphine Yh, Cao, Boon Ching, Khoo, Lan Huay, Ong, Fionicca, Teo, Terry Wp, Tan   +5 more
openaire   +2 more sources