Academic literature on the topic 'Sashimi'
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Journal articles on the topic "Sashimi"
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Freire, Bárbara Camila Firmino, Karoline Mikaelle de Paiva Soares, Paulo De Tarso de Paula Santiago Filho, Elisandra Cibely Cabral De Melo, and Lara Barbosa de Souza. "Micro-organismos indicadores do grupo coliformes em sashimis de salmão comercializados na cidade de Mossoró, Rio Grande do Norte." Revista Verde de Agroecologia e Desenvolvimento Sustentável 12, no. 4 (October 1, 2017): 810. http://dx.doi.org/10.18378/rvads.v12i4.4835.
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<p>O pescado vem ganhando papel de destaque no mercado nacional, além de receber novas formas de apresentação, como é o caso do sashimi. Isso tem gerado elevada preocupação diante da alta suscetibilidade à contaminação microbiana observada no produto. Com base nisso, objetivou-se pesquisar micro-organismos do grupo coliformes em sashimis de salmão, comercializados na cidade de Mossoró, Rio Grande do Norte. Para tanto, os sashimis foram coletados em estabelecimentos especializados e não especializados da culinária oriental, perfazendo a obtenção de doze amostras. As análises consistiram na determinação de micro-organismos do grupo coliformes e contagem de <em>Escherichia coli</em>. Os resultados obtidos mostraram contaminação do produto por coliformes termotolerantes acima do permitido pela legislação, bem como a presença de <em>E. coli </em>em algumas das amostras, sendo este um provável indicativo de contaminação fecal durante o processamento do sashimi de salmão.<strong></strong></p>
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Trent, T. "Sashimi." Interdisciplinary Studies in Literature and Environment 11, no. 1 (January 1, 2004): 163–68. http://dx.doi.org/10.1093/isle/11.1.163.
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Prado, Bárbara Grassi, Juliana Elen Iwatani, Mariana Rotta Pereira, Andréa Pittelli Boiago Gollucke, and Luciana Passos Toledo. "Pontos críticos de controle na qualidade higiênico-sanitária do preparo de sushis e sashimis no município de São Vicente, São Paulo." Segurança Alimentar e Nutricional 13, no. 1 (March 2, 2015): 359. http://dx.doi.org/10.20396/san.v21i1.1661.
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Este estudo objetivou propor um plano de Análise dos Perigos e Pontos Críticos (APPCC) de controle na produção de sushis e sashimis. Trata-se de um estudo descritivo realizado em um restaurante japonês em São Vicente – SP, em 2007. A coleta de dados foi realizada a partir da observação do preparo de sushis e sashimis no sushibar. Foram identificados os principais ingredientes e as etapas de produção, possibilitando aplicar os sete princípios do APPCC. Os critérios para produção de alimentos seguros foram propostos com base nas leis vigentes. O pescado cru, arroz, camarão e polvo cozidos, as frutas e hortaliças cruas, a alga nori e o kani-kama são os principais ingredientes do sushi e os pescados crus, do sashimi. Foram identificados treze pontos críticos de controle, sendo o pescado cru a maior preocupação para a saúde do consumidor, pois não possui etapa de eliminação de contaminantes microbiológicos. A etapa de montagem e porcionamento do sushi e do sashimi, deve ser monitorada para não haver contaminação do alimento pelas mãos do sushiman, pelos equipamentos, utensílios e bancadas utilizadas. Com o intuito de adequar as preparações aos procedimentos de controle higiênico-sanitário, preservando-se características peculiares da culinária japonesa, sugerese a elaboração de leis específicas para preparações típicas, como os sushis e sashimis.
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Nascimento, Clarissa Pacheco Fernandes, Ana Karoline Nogueira Freitas, Paula Correia Medeiros dos Santos, Larissa Morais Ribeiro da Silva, Neuma Maria de Souza Pinheiro, Evânia Altina Teixeira de Figueiredo, and Kaliana Sitonio Eça. "Avaliação da Qualidade Microbiológica de Sashimis a Base de Salmão e Atum Comercializados na Cidade de Fortaleza-CE." Research, Society and Development 9, no. 4 (March 20, 2020): e186942971. http://dx.doi.org/10.33448/rsd-v9i4.2971.
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O objetivo do trabalho foi avaliar a qualidade microbiológica de sashimis a base de salmão e atum comercializados na cidade de Fortaleza-CE. Foram coletadas oito amostras de seis estabelecimentos diferentes, sendo eles: restaurante, quiosque (shopping), supermercado e food-truck. As amostras foram submetidas a análises de contagem de bactérias mesófilas totais pelo método de plaqueamento em superfície, coliformes a 35 °C e 45 °C, pelo método do Número Mais Provável (NMP.g-1) e identificação de Sthapylococcus aureus de acordo com o método de contagem direta em placas. As amostras coletadas dos quiosques apresentaram maiores quantidades de bactérias mesófilas em sashimi de salmão, coliformes a 35 °C em sashimi de atum e coliformes a 45 °C em ambos os tipos de sashimi. O maior valor para coliformes a 35 °C foi encontrado nas amostras do restaurante. Na análise realizada para a contagem de Staphylococcus aureus observou-se que os níveis se enquadram nos padrões estabelecidos pela legislação em vigor. Todas as amostras de sashimi estão em acordo com os padrões estabelecidos pela legislação vigente, porém, constatou-se elevada contagem de bactérias aeróbias mesófilas e coliformes totais. Diante disso, sugere-se que as amostras estudadas podem estar associadas a falhas no controle de tempo e temperatura de armazenamento dos peixes, evidenciando-se a importância no controle de qualidade desse tipo de alimento que não passa por nenhum processo adicional antes de ser consumido.
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CARVALHO, JOELZA SILVA, ANTENOR FERREIRA LEAL NETO, ISABELA MACIEL MELO, LUANA MILEN VARJÃO, CARLOS ALBERTO DAS NEVES ANDRADE, DANILO ELIAS XAVIER, NILMA CINTRA LEAL, and ROGERIA COMASTRI DE CASTRO ALMEIDA. "Occurrence of Methicillin-Resistant Staphylococcus aureus in Ready-to-Eat Raw Fish from Japanese Cuisine Restaurants in Salvador, Brazil." Journal of Food Protection 83, no. 6 (May 21, 2020): 991–95. http://dx.doi.org/10.4315/0362-028x.jfp-19-375.
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ABSTRACT The presence of methicillin-resistant Staphylococcus aureus (MRSA) strains in food products is a major issue for food safety. The present study was conducted to evaluate the occurrence and antimicrobial resistance profile of S. aureus, focusing on MRSA isolates, in ready-to-eat sashimi from Japanese restaurants in Salvador, Brazil. A total of 127 sashimi samples were collected directly from the take-out service in 16 restaurants. The staphylococcal isolates were identified morphologically and biochemically with standard laboratory procedures. S. aureus isolates were tested with a disk diffusion assay against seven antibiotics, and the cefoxitin and oxacillin were used to identify MRSA strains. Isolates with the MRSA phenotype were confirmed with a PCR assay. S. aureus was found in 73% of the sashimi samples, including sashimi from tuna (75.5% of samples) and salmon (72.5% of samples). Among those positive samples, 37% were contaminated with MRSA strains, found among 38.8% of salmon sashimi and 34.0% of tuna sashimi. Penicillin resistance was the most common type of antimicrobial resistance, found in 65.5% of the sashimi samples, followed by resistance to tetracycline (22.5%), erythromycin (16.0%), and ciprofloxacin (3.2%). Only two S. aureus isolates collected from different fish samples and restaurants had presumed resistance to vancomycin. The high prevalence of S. aureus and MRSA in these sashimi samples indicates a potential risk for foodborne disease, especially MRSA, spreading in the community. HIGHLIGHTS
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OUCHI, Tatsuya, and Kenichi KANAZAWA. "Analysis of Kitchen Knife for SASHIMI." Proceedings of the Materials and processing conference 2004.12 (2004): 55–56. http://dx.doi.org/10.1299/jsmemp.2004.12.55.
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Harigaya, Atsuko, Reiko Nagasaka, and Toshiaki Ohshima. "ROLES OF APOPTOSIS AND AUTOPHAGY ON THE TEXTURE OF RED SEA BREAM MUSCLE." KnE Life Sciences 2, no. 1 (February 1, 2015): 35. http://dx.doi.org/10.18502/kls.v1i0.82.
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One of commercial brands in farmed-products of red sea bream (Pagrus major), named “Date-Madai”, is known to possess hard texture and transparency when served as “Sashimi”. The quality of “Sashimi” is usually evaluated by texture, appearance, and color of dark muscle. These characters easily change worse during post mortem storage. The aim of this study was to reveal relationship between proteolytic degradation and muscle quality of the red sea bream. Sensory analysis was carried out to evaluate the quality of “Sashimi” in terms of texture and appearance of flesh. Western blot analysis was conducted to evaluate protein expressions of red sea bream muscle. Significantly higher score in the sensory analysis for brightness was given to the “Date-Madai”. Similar tendency were also observed in color, texture and general acceptability. Intracellular effector of the apoptotic pathway includes contributin of caspase family. Lower level in caspase-3 protein was observed in the “Date-Madai” muscle. Autophagy is known to be inhibited by the target of rapamycin (TOR) signaling. Phosphorylated ribosomal protein S6 kinase, which is in the downstream of the TOR, increased in the “Date- Madai” muscle. This study concluded that the apoptosis and autophagy could be associated with the quality of the red sea bream. Keywords: apoptosis, autophagy, proteases, red sea bream
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Miguéis, S., C. Saraiva, and A. Esteves. "Efficacy of LISTEX P100 at Different Concentrations for Reduction of Listeria monocytogenes Inoculated in Sashimi." Journal of Food Protection 80, no. 12 (November 1, 2017): 2094–98. http://dx.doi.org/10.4315/0362-028x.jfp-17-098.
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ABSTRACT Sushi restaurants have become quite popular in Europe, with an increase in the consumption of the sashimi speciality. Pathogenic bacteria such as Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus have been reported in this kind of food. Controlling the presence and multiplication of L. monocytogenes is a challenge for food safety management systems owing to its ubiquitous presence and psychrotrophic growth. Bacteriophages have been used as pathogenic biocide agents for decades. The bacteriophage P100, present in LISTEX P100, was used in this study to understand the possibility of implementing a new critical control point for L. monocytogenes in sashimi preparation and sale. Different concentrations of LISTEX P100 were used for reduction of L. monocytogenes in inoculated samples at 3 and 22°C. The reduction in initial counts of 2 log CFU/g was effective in the first 24 h with the 8-log PFU/g inoculation. Promising results were obtained in assays with the 6-log CFU/g initial counts and the 8-log PFU/g inoculation, at 22°C, achieving a maximum reduction of 4.44 log CFU/g, compared with the control group. These results seem to confirm that bacteriophages can be an option in reducing the population of the L. monocytogenes pathogenic bacteria in sashimi, mainly in takeaway sales.
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Taleshi, Mojtaba S., John S. Edmonds, Walter Goessler, Maria José Ruiz-Chancho, Georg Raber, Kenneth B. Jensen, and Kevin A. Francesconi. "Arsenic-Containing Lipids Are Natural Constituents of Sashimi Tuna." Environmental Science & Technology 44, no. 4 (February 15, 2010): 1478–83. http://dx.doi.org/10.1021/es9030358.
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Sugi, Wataru, Shiro Hatanaka, Nayumi Nitta, Hideko Azuma, Soichiro Abiko, Takuya Suzuki, Takahiro Toi, Kohei Kawakami, Yoshimi Harada, and Yoji Hirayama. "Toxocariasis Found after Banning Beef Liver Sashimi in Japan." Nihon Naika Gakkai Zasshi 108, no. 12 (December 10, 2019): 2524–30. http://dx.doi.org/10.2169/naika.108.2524.
Full textDissertations / Theses on the topic "Sashimi"
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Santos, Rosa Maria dos. "Avaliação da qualidade higiênico-sanitária de peixes comercializados em mercados municipais da cidade de São Paulo, SP." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/6/6135/tde-14042008-155158/.
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Introdução. Devido ao aumento do consumo de peixe cru, observado especialmente na culinária japonesa, e ao fato dos peixes poderem carrear microrganismos capazes de produzir doença de origem alimentar, este trabalho foi delineado. Objetivos. Avaliar as condições sanitárias dos locais de coleta e a qualidade higiênico-sanitária de peixes vendidos em Mercados Municipais da cidade de São Paulo com o propósito de serem consumidos crus, e comparar os dados com a legislação vigente. Métodos. Observação dos locais de coleta, através de 10 itens pré-determinados. Contagem microbiológica de coliforme termotolerantes, Staphylococcus aureus, presença de Escherichia coli, Salmonella em 25g e Vibrio sp, de acordo com a APHA em 20 amostras de peixes. Resultados. A Pontuação obtida variou entre 2 e 8 pontos, representando o atendimento dos 10 itens selecionados. Das 20 amostras, 2 (10%) tinham coliformes termotolerantes e 1 (5%) S. aureus acima do limite estabelecido. Três amostras apresentaram cepas características na série bioquímica e sorologia positiva, para Salmonella spp, porém após triagem pela PCR nenhuma foi considerada positiva. E. coli foi obtida em 2 amostras. A presença de Vibrio sp potencialmente patogênicas (V. metschnikovii e V. Fluvialis) foi obtida em 3 amostras de peixe. Conclusão. Apesar da boa infra-estrutura na maioria das peixarias observadas, foi possível identificar a deficiência na adoção das boas práticas de manipulação. Os métodos tradicionais de identificação de Salmonella spp, podem fornecer resultados falso-positivos. A existência de espécies de Vibrio potencialmente patogênicas, que não são contempladas pela legislação vigente, pode representar um perigo à saúde pública.Introduction. Due to the increase consumption of raw fish, observed mainly in the Japanese culinary, and the fact of the fish can carry a number of microorganism capable of producing food borne disease, this research was delineated. Objective. To evaluate the sanitary conditions of collection sites and the sanitary quality of fishes sold in the Municipal Market in São Paulo city with the purpose to be consumed raw and compare the data with the current legislation. Methods. Observation of the environment through 10 predetermined items. Microbiological enumeration of thermo-tolerant coliform bacteria, Staphylococcus aureus, presence of Escherichia coli, Salmonella in 25g and Vibrio sp, according to APHA in 20 fish samples. Results. Punctuation obtained varied from 2 to 8 points representing attendance to the 10 selected items. From the 20 samples, 2 (10%) presented thermo-tolerant coliform and 1 (5%) S. aureus above the established limits. Three samples presented strain characteristic in the biochemical test and positive serum, for Salmonella sp, however after the selection for the PCR none was considered positive. E. coli was obtained from two samples. The presence of potentially pathogenic Vibrio sp (V. fluvialis and V. Metschnikovii) was observed in 3 fish samples. Conclusion. Despite the good infrastructure in the majority of fish shop observed, it was possible to identify a deficiency in the adoption of good manufacturing practices. The traditional methods of identification of Salmonella spp, can result in false-positives. The existence of potentially pathogenic Vibrio species, which are not contemplated by the current legislation, may represent a risk to the public health.
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Alves, Jeanne Clécia. "Estimativa do risco à saúde humana segundo o teor de mercúrio presente em sushi e sashimi." reponame:Repositório Institucional da UFOP, 2016. http://www.repositorio.ufop.br/handle/123456789/6463.
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Programa de Pós-Graduação em Saúde e Nutrição. Escola de Nutrição, Universidade Federal de Ouro Preto.Submitted by giuliana silveira (giulianagphoto@gmail.com) on 2016-05-03T19:22:47Z No. of bitstreams: 1 DISSERTAÇÃO_EstimativaRiscoSaúde.pdf: 1280862 bytes, checksum: 347d6d0d3cf2168c12923b78b887d68a (MD5)
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A difusão da culinária japonesa tem propiciado um aumento no consumo de pescados em várias regiões do mundo, inclusive no Brasil. Embora o pescado seja uma alternativa saudável à carne, ele pode veicular mercúrio (Hg), especialmente na sua forma orgânica mais tóxica, o metilmercúrio (MeHg). Uma vez ingerido, o mercúrio pode trazer várias consequências negativas à saúde humana, afetando os sistemas nervoso, renal, cardiovascular, imunológico, reprodutor e motor. O presente estudo objetivou determinar o grau de contaminação por mercúrio em sushi e sashimi comercializados em restaurantes de comida japonesa da cidade de Campinas (SP, Brasil) e estimar o risco à saúde humana decorrente do consumo destes produtos. Inicialmente o teor de Hg total foi determinado por espectrometria de absorção atômica com decomposição térmica e amalgamação (TDA AAS), enquanto o teor de MeHg foi calculado considerando que 90% do Hg total está na forma orgânica. A estimativa da avaliação do risco à saúde foi realizada para adultos e crianças através do valor de ingestão semanal tolerável provisória (PTWI). A concentração média de Hg total foi de 147,99; 6,13 e 3,42 μg/kg nas amostras de sushi de atum, kani e salmão, respectivamente e para o sashimi 589,09; 85,09 e 11,38 μg/kg para atum, polvo e salmão, respectivamente. As amostras contendo atum apresentaram maior concentração de Hg. Foi observado que uma porção (150 g) de sashimi de atum e 3 porções de sushi de atum excedem o valor do PTWI para Hg total em crianças. O PTWI estabelecido pelo JECFA para o MeHg pode ser excedido com o consumo de 2 e 5 porções de sushi de atum e de 1 e 2 porções de sashimi de atum, por crianças e adultos, respectivamente. A estimativa do risco à saúde humana indicou que o nível de toxicidade depende do tipo de pescado e do número de porções consumidas, sendo que as crianças apresentam maior vulnerabilidade ao risco em relação aos adultos. ______________________________________________________________________________________
ABSTRACT : The dissemination of Japanese cuisine has resulted in an increase in fish consumption in several regions of the world, including Brazil. Although fish can be a healthily alternative to beef, it can carry mercury (Hg), especially in its most toxic organic form, methylmercury (MeHg). Once ingested, mercury can have negative consequences upon human health, some of the systems which could be affected include the nervous, renal, cardiovascular, immunologic, reproductive and motor systems. This study aims to determine the mercury contamination level in sushi and sashimi sold in Japanese restaurants of Campinas (SP, Brazil) and to measure the human health risk due consumption of these products. Initially, the total Hg content was estimated by atomic absorption spectrometry with amalgamation and thermic decomposition (TDA AAS), while the MeHg content was estimated assuming that 90% of the total Hg content is in the organic form. The estimated health risk was evaluated for adults and infants using the values for provisional tolerable weekly intakes (PTWI). The average concentration of total Hg was 147.99; 6.13 and 3.42 μg/kg in sushi samples of tuna, kani and salmon respectively, and for sashimi samples 589.09; 85.09 and 11.38 μg/kg for tuna, octopus and salmon respectively. The tuna samples presented the higher concentrations of Hg. A tuna sashimi serving (150 g) and three tuna sushi servings exceeded the PTWI value for infants. Moreover, the PTWI established by JECFA for MeHg could be exceeded with the intake of two and five servings of tuna sushi, and one and two servings of tuna sashimi, for infants and adults, respectively. The estimated human health risk showed that the level of toxicity depends on the serving size and on the species of fish consumed. In addition, it was demonstrated that infants have higher vulnerability to these risks when compared to adults.
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Martins, Fernanda de Oliveira. "Avaliação da qualidade higiênico-sanitária de preparações (sushi e sashimi) a base de pescado cru servidas em bufês na cidade de São Paulo." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/6/6135/tde-13122006-141234/.
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Introdução. Doenças de origem alimentar são causadas por organismos que entram no corpo humano através da ingestão de alimentos contaminados. O pescado pode veicular uma variedade de microrganismos patogênicos para o homem, aumentando a preocupação com a qualidade sanitária de peixes e suas preparações devido a globalização do consumo de peixe cru. Objetivo. Avaliar a qualidade microbiológica de sushis e sashimis servidos em restaurantes de auto-serviço na cidade de São Paulo, e estabelecer a relação entre os resultados e a forma com que estes pratos são apresentados aos consumidores. Métodos. Vinte amostras de diferentes estabelecimentos foram submetidas a análises microbiológicas, de acordo com a American Public Health Association (APHA) para coliformes termotolerantes, Salmonella, Staphylococcus aureus, Bacillus cereus, Vibrio parahaemolyticus e espécies de Aeromonas. Resultados. Das amostras estudadas, 50% apresentaram contagem de coliformes termotolerantes acima dos limites estabelecidos pela legislação brasileira RDC 12/2001. Escherichia coli foi observada em 45% das amostras, 15% das amostras tinham contagem de S. aureus acima do limite e, em 35%, espécies potencialmente patogênicas de Vibrio foram isoladas. Aeromonas spp e Bacillus cereus foram obtidos de 75% e 15% das amostras respectivamente e Salmonella spp não foi isolada nas amostras estudadas. Discussão. Levando em conta o potencial patogênico dos microrganismos isolados das amostras, considera-se que o consumo de sushi e sashimi pode representar um fator de risco para a saúde pública.Introduction. Foodborne diseases are those caused by organisms entering the human body through the ingestion of contaminated food. Fish can carry a variety of pathogenic microorganisms increasing the concern with the sanitary quality of fish and its preparations due to the globalization of raw fish consumption. Objective. To evaluate microbiologic quality of sushi and sashimi, served in self service restaurants in the city of São Paulo and to establish the relationship between the results and the form in which the dish is presented to consumers. Methods. Twenty samples, from different establishments were subjected to microbiological analysis according to the American Public Health Association (APHA) for thermo-tolerant coliform bacteria, Salmonella, Staphylococcus aureus, Bacillus cereus, Vibrio parahaemolyticus, and Aeromonas species. Results. From the studied food samples, 50% presented counts of thermo-tolerant coliform above the limits established by the Brazilian Legislation RDC 12/2001. Escherichia coli was observed in 45% of the samples, 15% of the samples had S. aureus counts above the limits and in 35% potentially pathogenic species of Vibrio were recovered. Aeromonas and Bacillus cereus were obtained from 75% and 15% of the samples respectively and Salmonella was not recovered from the samples studied. Discussion. Taking into account the pathogenic potential of the microorganisms isolated from the samples, one can consider that the consumption of sushi and sashimi dishes can pose a public health risk.
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Vallandro, Marcelo J. "Avaliação da qualidade microbiológica de sashimis a base de salmão, preparados em restaurantes especializados em culinária japonesa na cidade de Porto Alegre-RS." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2010. http://hdl.handle.net/10183/28854.
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Nos últimos anos tem-se observado uma mudança no perfil alimentar da população, o que, associado à oferta de pescado de qualidade no mercado interno, pode direcionar o consumo, para novas formas de apresentação deste alimento. Os pescados, além de serem consumidos cozidos, também podem ser ingeridos crus, em pratos como sushi e sashimi, o que pode trazer risco para o consumidor. Este trabalho teve como objetivo avaliar a qualidade microbiológica de sashimis a base de salmão, bem como as condições higiênicosanitária dos restaurantes especializados em culinária japonesa na cidade de Porto Alegre - RS. Em seis restaurantes foram colhidas dezoito amostras de sashimi e aplicado check-list adaptado da legislação sanitária. Foram pesquisados todos os microrganismos citados pela RDC 12/01 da ANVISA para pratos prontos para o consumo a base de pescados e similares crus (sashimi) - Coliformes Termotolerantes; Estafilococos coagulase positiva; Víbrio parahaemolyticus e Salmonella sp. Das 18 amostras analisadas por estabelecimento, 11,11%, 33,33%, 61,11% e 44,44% apresentaram Coliformes Termotolerantes acima do limite estabelecido pela legislação vigente, nos estabelecimentos B, C, D e F, respectivamente. Os restaurantes A e E apresentaram todas as amostras dentro dos limites estabelecidos. Nenhum restaurante apresentou amostras positivas acima do limite para Staphylococcus coagulase positiva, Víbrio parahaemolyticus e Salmonella sp. Nenhum dos restaurantes foi considerado inadequado sob a avaliação global dos itens do check-list. Três deles (A, D, E) foram considerados adequados e os outros três (B, C, F) foram aprovados com restrições. As principais inconformidades encontradas foram relacionadas com itens relativos à higiene, manipulação e controle de temperatura. Porém, correlação apenas regular tendendo a forte (rs=0,580; p=0,228) foi encontrada entre essas inconformidades e a presença de contagens de coliformes termotolerantes acima do previsto na legislação. Entretanto, houve associação positiva estatisticamente significativa entre a temperatura aferida no pescado e o percentual de contaminação por coliformes termotolerantes (rs=0,928; p=0,008). Os resultados indicam a necessidade da aplicação das Boas Práticas de Fabricação nesse tipo de restaurantes, principalmente nos itens relacionados à higiene de superfícies e temperatura de armazenamento, a fim de controlar os possíveis riscos potenciais à saúde do consumidor.Over the past years there has been a change in the eating profile of the population that, associated with the offer of quality fish in the domestic market, can lead consumption to new forms of presentation of this food. Fishes, in addition to being eaten cooked, can also be ingested raw as sushi or sashimi, which may bring risks to the consumer. This study aimed at evaluating the microbiological quality of salmon-based sashimi, as well as the hygienic and sanitary conditions of restaurants specialized in Japanese food in the city of Porto Alegre, Brazil. Eighteen sashimi samples were collected from six restaurants, and a checklist adapted from the Brazilian legislation was applied. All microorganisms mentioned by RDC 12/01 of the National Health Surveillance Agency (ANVISA) for dishes ready for consumption based on fish and similar raw foods (sashimi) were investigated: thermotolerant coliforms; coagulase-positive Staphylococcus; Vibrio parahaemolyticus and Salmonella sp. Of the 18 samples analyzed from the restaurants, 11.11%, 33.33%, 61.11% and 44.44% had thermotolerant coliforms above the limit established by the current legislation in restaurants B, C, D and F, respectively. Restaurants A and E had all samples within limits. Any restaurant had positive samples above limit for coagulase-positive Staphylococcus, Vibrio parahaemolyticus and Salmonella sp. Any restaurant was considered inadequate regarding the overall evaluation of checklist items. Three (A, D, E) were considered adequate, and the remaining (B, C, F) were approved with restrictions. The main nonconformities found were in items relative to hygiene, manipulation, and temperature control. However, only a regular correlation tending to strong (rs=0.580; p=0.228) was found between such nonconformities and presence of thermotolerant coliforms above the value predicted in the legislation. Nonetheless, there was a statistically positive association between fish temperature and the percentage of contamination by thermotolerant coliforms (rs=0.928; p=0.008). Results point to the need of applying Good Manufacturing Practices in this type of restaurant, especially in items relative to surface hygiene and storage temperature in order to control the potential risks to consumers’ health.
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Eliasson, Inga-Lill. "SASHIKO Japanskt broderi i textilslöjdsundervisningen." Thesis, Umeå universitet, Institutionen för estetiska ämnen i lärarutbildningen, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-152571.
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Studien bygger på mitt eget intresse för broderitekniken Sashiko. Jag valde attpröva sashiko som arbetsområde i undervisningen då jag arbetade somtextillärare. Jag upplevde att sashiko kunde anpassas till styrdokumenten, atteleverna kunde arbeta på olika nivåer och att resultatet av det de producerade blevväldigt lyckat. Icke desto mindre tyckte både jag och eleverna att det var ett roligtoch utvecklande arbetsområde. Ämnesområdet är nytt i undervisningen och jagville utveckla min kunskap om hur andra lärare planerar, genomför och utvärderarsin undervisning i sashiko. Jag har intervjuat fyra textillärare om deras innehålloch metoder i undervisningen. Studien har utgått från läroplansteorin, och jag haranvänt en halvstrukturerad intervjumetod. Textillärarna har svarat på frågor somrör det didaktiska fältet i undervisningen. Deltagarna i studien har utvecklatundervisningen i sashiko utifrån sitt eget intresse för tekniken. Att den gereleverna rika möjligheter till egna val framhåller de som en viktig faktor till denpositiva inställning eleverna har till tekniken. Studien slår bland annat fast attlärarna saknar läromedel i sin undervisning, de efterlyser mer tid att träffakolleger och att de ser stora möjligheter att utveckla sashiko i undervisningen.Tidigare studier har visat att lärare ofta hämtar inspiration från tidigare praktik,egen skolgång, VFU eller traditioner i yrket, vilket inte lärarna i föreliggandestudie gjort.
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Pereira, Waleria Dantas. "Avaliação microbiológica de Sushis e sashimis comercializados na cidade de Maceió-AL." Universidade Federal de Alagoas, 2008. http://repositorio.ufal.br/handle/riufal/638.
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The fishes are foods very propitious to deterioration, for have the pH next to the
neutrality, the water high activity and the elevated content of nutritious. For they reflect
the contamination of the springs and to are excessively manipulated, without suffering
no thermal treatment when used to prepare sushis and sashimis, represent potential
risk of transmit alimentary origin diseases. Thus this search objective to evaluate the
microbiological quality of sushis and sashimis commercialized in Maceió-Al, to alert the
sanitary authorities and the consumers on the sanity conditions of these victuals. They
were going collected 60 samples, being 30 (thirty) of sushis and 30 (thirty) of sashimis,
commercialized in 05 (five) specialized restaurants and 05 (five) not specialized
restaurants in japanese food, in which searched coliforms to 35ºC, coliforms to 45ºC,
E. coli, Salmonella spp, S. aureus and B. cereus, according with analysis methods by
APHA (2001) and FDA (2005). The results demonstrated isolation of all of
microrganisms analyzed, indicating that the raw material is bad quality, it suffer
imperfect manipulation or prepare and it is inadequate distribution in time or meals
temperature. A total of 90% of the sushis and 93,33% of sashimis contained
enumerations of coliformes to 45ºC, presence of Salmonella spp or countings of
Sthapylococcus coagulase positive above of the certain standards by RDC n.º 12 of
ANVISA (2001). Being thus, considering microrganisms pathogenic potential identified
in the samples, it suggests that urgent measures, as the Production Good Practices
implantation, be implemented in the sushis and sashimis productive process in the city
of Maceio, so that the alimentary safety be guaranteed.Os pescados são os alimentos muito propícios à deterioração, devido ao pH próximo à neutralidade, à alta atividade de água e ao elevado teor de nutrientes. Por refletirem a microbiota dos mananciais e serem excessivamente manipulados, sem sofrerem nenhum tratamento térmico quando usados para preparar sushis e sashimis, representam risco potencial de transmitir doenças de origem alimentar. Desta forma objetivou-se avaliar a qualidade microbiológica de sushis e sashimis comercializados na cidade de Maceió-AL, para alertar as autoridades sanitárias e os consumidores sobre as condições de sanidade destes alimentos. Foram coletadas 60 amostras, sendo 30 (trinta) de sushis e 30 (trinta) de sashimis, comercializadas em 05 (cinco) restaurantes especializados e 05 (cinco) não-especializados em comida japonesa, nas quais se pesquisou coliformes a 35ºC, coliformes a 45ºC, E. coli, Salmonella spp, S. aureus e B. cereus, de acordo com métodos de análise determinados pela APHA (2001) e FDA (2005). Os resultados demonstraram isolamento de todos os microrganismos analisados, indicando má qualidade da matéria-prima, falhas durante manipulação ou preparo dos pratos e distribuição inadequada em tempo ou temperatura das refeições. Um total de 90% dos sushis e 93,33% dos sashimis continham altas enumerações de coliformes a 45ºC, presença de Salmonella spp ou contagens de Sthapylococcus coagulase positiva acima dos padrões determinados pela RDC n.º 12 da ANVISA (2001). Sendo assim, considerando o potencial patogênico dos microrganismos identificados nas amostras, sugere-se que medidas urgentes, como a implantação de Boas Práticas de Fabricação, sejam implementadas no processo produtivo de sushis e sashimis na cidade de Maceió, para que a segurança alimentar seja garantida.
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Läbe, Sashima [Verfasser]. "Estimating sauropod body mass and gait by the analysis of recent and fossil tetrapod tracks with photogrammetry and soil mechanics / Sashima Läbe." Bonn : Universitäts- und Landesbibliothek Bonn, 2017. http://d-nb.info/1139048821/34.
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Winther, Leslie. "Från Japan till Sundborn : En undersökning av Karin Larssons textilier." Thesis, Uppsala universitet, Konstvetenskapliga institutionen, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-435083.
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The present essay explores artworks of Karin Larsson through the feminist theoretical field of studies. The following three textile works were in the centre of the study, Kärlekens ros, Duk med tecken and Sashiko-gardin. The connection between japonisme, Japanese inspired art, and Karin Larssons art works were studied. Through feminist theories by art historians such as Linda Nochlin and Griselda Pollock the experience of being a woman in the 1800s affected the works of Karin Larsson were discussed. It was found that Karin Larssons upbringing and education as a woman differs from the usual male art student, which affected her art works. The subjects of her art works were also often the result of personal experiences. Furthermore, a correlation between the art works and Japanese woodblocks and Japanese embroidery techniques were identified.
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Santos, Cátia Isabel Calado dos. "Avaliação microbiológica de sashimi: microbiota deteriorativa e patogénica." Master's thesis, 2014. http://hdl.handle.net/10348/3424.
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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 delineados e as boas práticas de higiene não sejam devidamente implementadas e executadas. O pescado fresco é muito susceptível a deterioração. O objectivo deste estudo consistiu em conhecer a microbiota deteriorativa e patogénica e algumas características físico-químicas das refeições de Sashimi servidas em diversos restaurantes no Norte de Portugal, avaliando a sua qualidade e segurança sanitária para o consumidor. Neste estudo foi realizada a recolha de 61 refeições de Sashimi em 23 restaurantes tradicionais japoneses do Norte do país. Foram efectuadas as determinações microbiológicas de micro-organismos mesófilos e psicotróficos, Enterobacteriaceae, Bactérias do ácido lático, Pseudomonas spp., Shewanella putrefaciens, Photobacterium phosphoreum, Coliformes totais, Staphylococcus aureus, Salmonella sp., Listeria spp., Listeria monocytogenes, E. coli, Clostridium spp., Clostridium perfringens, Bacillus cereus, Vibrio spp. e Bolores) e físico-químicas (pH e ABVT).. Os índices químicos revelaram um bom grau de frescura do pescado utilizado na preparação das refeições de Sashimi. Contudo, de acordo com os resultados microbiológicos 64% das 61 refeições analisadas foram classificadas como insatisfatórias. Contribuíram para esta situação, os teores de Enterobacteriaceae, Staphylococcus aureus, Bolores, Mesófilos, Bacillus cereus e Leveduras. Numa amostra detectou-se presença de Listeria spp., não se tendo contudo detetado Listeria monocytogenes. Os resultados obtidos com este trabalho são indicativos de falhas de higiene na preparação das refeições de Sashimi. Neste trabalho foram ainda realizados inquéritos aos responsáveis de 23 restaurantes em estudo, dos quais apenas 16 se mostraram disponíveis para responder. Das várias questões efetuadas, destacamos a referência às vantagens na utilização de pescado fresco, cujos inquiridos referiram preferir a sua utilização em detrimento do pescado congelado, pois consideram que o pescado fresco apresenta um melhor sabor, qualidade, textura e cor. Ao nível do sistema de HACCP consideram que o ponto de Controlo Crítico é a refrigeração com 47% das respostas, tendo-se concluído que 35% dos inquiridos não sabem qual é o PCC e, em alguns casos, até nem o que é o plano de HACCP. Este facto revela a necessidade de implementação e melhoria nos sistemas de autocontrolo nestes tipos de estabelecimentos de forma a salvaguardar a segurança das refeições de pescado cru para o consumidor.
The number of traditional Japanese restaurants has increased greatly in Portugal in recent years. These restaurants not only reveal some food safety issues related to HACCP plans if not well defined but also to improperly implemented and enforced healthy hygienic practices. Seeing that fresh fish is very likely to decay quickly, the aim of this study was to identify both microbiota and some physicochemical properties in the Sashimi meals served at several restaurants in the north of Portugal and assess the health and safety for consumers. This study examined sixt-one Sashimi meals served at twenty-three traditional Japanese restaurants in the north of the country. Microbiological determinations were performed such as physicochemical properties, deteriorative and pathogenic microbes. Chemical indices (pH and TVB-N) revealed a good degree of freshness in the fish used when preparing Sashimi meals. However, according to the microbiological results, 64% of the sixty-one meals analyzed were classified as unsatisfactory. Enterobacteriaceae, Staphylococcus Aureus, Bacillus Cereus, mesophilic, moulds and yeasts contributed to this analysis. One sample detected Listeria sp. whose results are indicative of hygiene problems in the preparation of Sashimi meals. The study established that only 16 out of the 23 restaurants reviewed were available to respond to this survey. Despite the disadvantages of using fresh fish, restaurant officials prefer its use in detriment to frozen fish since fresh represents better quality in flavour, texture, and colour. The HACCP considers that the critical control point relates to chilling with 47% of responses, thus concluding that 35% of respondents do not know what PCC is and in some cases, they do not know what the HACCP plan is.
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Yang, Huey Chyau, and 楊惠喬. "Quality changes of tilapia sashimi and water-cooked meat." Thesis, 1999. http://ndltd.ncl.edu.tw/handle/45810562239033513814.
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碩士國立海洋大學
食品科學系
87
Quality changes of raw tilapia meat (sashimi) resulted from postmortem storing at 4oC and 25oC as well as its cooked meat resulted from not water dip-cooking where the raw meat had pre-aged to different extents were investigated. Rigrometer, DSC and various biochemical analyses were adopted to study muscle protein and its related physiochemical changes. Meat eating quality indices, including muscle shortening, dripping loss, water holding capacity (WHC), shear (penetration) force, umami component IMP content and VBN / K-value were used to evaluate the raw and cooked meat quality changes during storing and cooking. These results are valuable as used to establish proper raw meat storage and cookery conditions and to understand the physiochemical changes in effecting the qualities during the processing. As on the study of storage in effecting the raw meat quality, it is evident that the most freshly meat obtained right after slaughter possesses the most juicy and tender texture reflected by its high WHC and relatively low shear force detected, respectively. Aging at 4oC, it was found that cold shortening effect as well as inhibiting of tenderization effect were accounted by the cooling；only 12 hr aging was sufficient to bring muscle to reach the maximum shortening (on set of full-rigor), on contrary it required as long as 24 hrs to reach its optimal tenderization. Consequently, the rigor dependent development of quality indices, including muscle shortening, dripping loss, loss of WHC, increase meat of shear force were increased significantly in the first 12 hr aging；parley IMP was increased to its maximum at round 9 hr of aging. On contrary, decreasing in shear force was observed in the next 12 hr of aging which should be of tenderization in control. VBN and K- value indicated that high freshness could be maintained for 24 hrs aging at 4oC. These results indicate the chill- storage meat are more chewable and more rich in umami within 24 hr of aging, and these features are most pronounced after around 12 hr of aging at 4oC. Aging at 25oC, slower postmortem shortening and faster tenderization were observed. It required 24hr and 12 hr to reach their optimal rigor and tenderization, respectively. Retarded by the rapid tenderization, shear force would only be increased slightly in a short 6 ~ 8 hr aging period and then fallen rapidly below the original value. Only slightly increasing in IMP content could be detected and high freshness could only be maintained in this same period. Therefore, very short period about 6 ~ 8 hr aging is allowed for sashimi to be storage and consumed at 25oC. While on the study of dipping cookery, hot water of 65oCand 80oC were used to do the cooking. It is evident by DSC thermograms that a lower cooking temperature around 65oC ~ 70oC is sufficient to bring fresh muscle protein to full denaturation, however higher temperature about 80oC is required to bring aged meat to full denaturation. A three phases meat quality changes of cookery were always observed, regardless the differences of meat thickness, pre-aging history, and cookery temperature adopted in the cookery experiments. The first stage is the taking place of heat denaturation of major muscle proteins, which would cause shortening, loss of WHC. In the same period, heat hydrolysis of collagen was also observed and it should be the cause of the muscle softening reflected by the decreasing in meat shear force detected. The second phase is a quality plateau phase, in which no significant change in meat qualities would be observed. This is the sign that the meat has been properly cooked. The onset of third phase was evidenced by the appearance of the meat texture breakdown indicating that meat is over cooked. Furthermore, it was found that improved meat qualities including higher WHC, reduced shortening and improved cooking yield could be achieved obtained upon adopting a thicker fillet or a higher cooking temperature for the dipping cookery. This might be caused by the temperature gradient effect that earlier denaturation of muscle in thee surface layer forms a sealed outer shell to prevent the interior muscle to contract and loss of water in the layer phase of cookery.
Books on the topic "Sashimi"
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Fraioli, James O. The complete idiot's guide to sushi and sashimi. New York, N.Y: Alpha, 2008.
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Fraioli, James O. The Complete Idiot's Guide to Sushi and Sashimi. New York: Penguin Group USA, Inc., 2008.
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Shcheglova, A. Sushi, rolly, sashimi: Modno, vkusno, bystro, u vas doma. Moskva: Ėksmo, 2007.
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1941-, Daniel John, ed. The love story of Sushi & Sashimi: A cat's tale. Santa Barbara, Calif: Capra Press, 1990.
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1956-, Hanasaki Akira, ed. Oishinbo a ra karuto: Subarashiki waza no sekai! sashimi. Tōkyō: Shōgakkan, 2007.
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Yakiniku bunka to sashimi bunka: Tabete aruite kangaeta Kankoku to Nihon. Tōkyō: Fō Yū, 1987.
Find full textBook chapters on the topic "Sashimi"
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Brown, Becky A. "Mukōzuke 向付 sashimi." In Itadakimasu! The Food Culture of Japan, 36–52. Title: Itadakimasu! : the food culture of Japan/Becky A. Brown. Description: London ; New York : Routledge, 2021.: Routledge, 2020. http://dx.doi.org/10.4324/9781003023999-3.
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Cozzo, Daniele, and Nigel P. Smart. "Sashimi: Cutting up CSI-FiSh Secret Keys to Produce an Actively Secure Distributed Signing Protocol." In Post-Quantum Cryptography, 169–86. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-44223-1_10.
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Bieger, Isabel. "The Boro Style and the Sashiko Technique." In Advances in Industrial Design, 707–13. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-80829-7_87.
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"Sashimi to Schwefel." In RÖMPP Lexikon Lebensmittelchemie, edited by Gerhard Eisenbrand and Peter Schreier. Stuttgart: Georg Thieme Verlag, 2006. http://dx.doi.org/10.1055/b-0036-133782.
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Birault, Serge. "Sashimi's Revenge." In Digital Art Masters, 275–79. Elsevier, 2010. http://dx.doi.org/10.1016/b978-0-240-52210-4.50047-0.
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"Ageya no sashi-gami.: (Summons to the "Ageya.")." In Nightless City Of Geisha, 208–9. Routledge, 2012. http://dx.doi.org/10.4324/9780203039564-35.
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SOUZA, Brenda Karoline Alves De, Adria Trindade De Oliveira FREIRE, Charline Soares dos Santos ROLIM, Felipe Leão Gomes MURTA, Amanda da Silva RAMOS, Leonardo do Nascimento ROLIM, Roseane Pinto Martins de OLIVEIRA, Maria das Graças Gomes SARAIVA, Carlos Victor LAMARÃO, and Eyde Cristianne SARAIVA-BONATTO. "AVALIAÇÃO MICROBIOLÓGICA DE SASHIMIS DE SALMÃO COMERCIALIZADOS EM SHOPPINGS DA REGIÃO CENTRO-SUL DE MANAUS-AMAZONAS." In Ciência e Tecnologia de Alimentos para o Desenvolvimento da Amazônia. Editora Conhecimento Livre, 2020. http://dx.doi.org/10.37423/200400749.
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Silva, Marcielly Batista da, Juliane Nunes Pereira Costa, Iuliana Marjory Martins Ribeiro, Fernanda Samara Barbosa Rocha, Laylson da Silva Borges, Joilson Ferreira Batista, and Ivete Lopes de Mendonça. "QUALIDADE PARASITOLÓGICA DE SUSHI E SASHIMIS COMERCIALIZADOS EM RESTAURANTES ESPECIALIZADOS EM CULINÁRIA JAPONESA EM TERESINA, PIAUÍ, BRASIL." In A Produção do Conhecimento na Medicina Veterinária 2, 82–89. Atena Editora, 2020. http://dx.doi.org/10.22533/at.ed.6082023018.
Full textConference papers on the topic "Sashimi"
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Parewai, Ismail, Mansur As, Tsunenori Mine, and Mario Koeppen. "Identification and Classification of Sashimi Food Using Multispectral Technology." In APIT 2020: 2020 2nd Asia Pacific Information Technology Conference. New York, NY, USA: ACM, 2020. http://dx.doi.org/10.1145/3379310.3379317.
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