What consumers expect from food control and what they get – A case study of the microbial quality of sushi bars in Denmark

Sushi is a traditional Japanese food, also popular in Europe, consisting of acidified rice and raw fish. This study investigated the correlation between monitoring of hygienic levels and compliance with establishment-managed controls by public food inspectors and observed microbial levels of two typ...

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Bibliographic Details
Published in:Food control 2014-11, Vol.45, p.76-80
Main Authors: Leisner, J.J., Lund, T.B., Frandsen, E.A., Andersen, N.B.E., Fredslund, L., Nguyen, V.P.T., Kristiansen, T.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Consumer evaluation
Escherichia coli
Fish products
Food industries
Food inspection
Fundamental and applied biological sciences. Psychology
General aspects
Hygiene and safety
Microbiological quality
Oryza sativa
Own control
Salmonidae
Staphylococcus
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Summary:Sushi is a traditional Japanese food, also popular in Europe, consisting of acidified rice and raw fish. This study investigated the correlation between monitoring of hygienic levels and compliance with establishment-managed controls by public food inspectors and observed microbial levels of two types of sushi products, Maki salmon and Nigeri salmon, sold by Danish outlets. Danish consumers' knowledge of the specific tests carried out by food inspectors was also examined. The total microbial contents of the products ranged from 4.1 to 7.5 log CFU/g and contents of Escherichia coli and Staphylococcus spp. ranged from
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2014.04.017