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Journal articles on the topic 'Sashimi'

Author: Grafiati

Published: 4 June 2021

Last updated: 11 February 2022

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1

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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2

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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3

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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5

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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6

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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7

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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8

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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10

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.

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11

ADAMS, ANN M., LINDA L. LEJA, KAREN JINNEMAN, JENNIFER BEEH, GALE A. YUEN, and MARLEEN M. WEKELL. "Anisakid Parasites, Staphylococcus aureus and Bacillus cereus in Sushi and Sashimi from Seattle Area Restaurants." Journal of Food Protection 57, no. 4 (April 1, 1994): 311–17. http://dx.doi.org/10.4315/0362-028x-57.4.311.

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Samples of salmon, tuna, mackerel, and rockfish sushi were analyzed for parasites from 32 of the approximately 50 restaurants in the Seattle area that prepare sushi. The restaurants were sampled up to three times over a 19-month period. Some specialty grocery stores providing restaurants and consumers with sashimi were also sampled. Salmon sushi was most commonly affected with almost 10% of pieces infected with a maximum of 3 nematodes per piece. Only single infections were present in mackerel sushi with frequency of 5%; and tuna and rockfish sushi were free of nematodes. All nematodes were third-stage juveniles of the genus Atiisakis. Except for two moribund nematodes, all juveniles from sushi were dead, most likely the result of the practice of using fish that have been previously frozen. The two moribund nematodes were present in one salmon sushi sample, indicating that incompletely frozen product had been used. For the sashimi, no parasites were found in tuna; however, a live anisakid was found in one collection of rockfish sashimi. Efforts to detect anisakid nematodes with nondestructive methods were generally unsuccessful. Neither inspection per ultraviolet light nor by candling was effective for salmon sushi. Candling was also ineffective for mackerel but was useful for rockfish and appears to be appropriate for the analysis of tuna sushi. Results of analyses of rice from sushi samples from 19 of the restaurants indicated that the pH levels were at 4.6 or below, and no fecal coliforms were detected. Most of the aerobic plate counts were below log 6, with only 2 between log 6 and log 7. Bacillus cereus and Staphylococcus aureus were detected in rice from six restaurants each, but in no samples were these two organisms found together, and levels were well below those of public health importance.

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12

Spratt, David M. "Zoonotic tissue parasites of Australian wildlife." Microbiology Australia 37, no. 1 (2016): 12. http://dx.doi.org/10.1071/ma16005.

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Increasing use of bushlands for recreational, commercial and scientific activities fosters movement across the urban-bushland interface. This may facilitate the transmission of parasitic diseases from wildlife to humans (zoonoses). The fashionable trend to consumption of game meats such as feral pig and crocodile, and raw fish such as sushi, sashimi and pickled herring has exacerbated the zoonotic potential of parasites of wildlife.

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13

Moraes, Thamíris Pereira de, Fernanda Moreira Darley, and Cláudio Dias Timm. "Avaliação microbiológica de sushi e sashimi preparados em restaurantes especializados." Revista de Ciências Agroveterinárias 18, no. 2 (July 31, 2019): 254–57. http://dx.doi.org/10.5965/223811711812019254.

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14

Thorogood, John. "New Technique for Sampling Otoliths of Sashimi-Grade Scombrid Fishes." Transactions of the American Fisheries Society 115, no. 6 (November 1986): 913–14. http://dx.doi.org/10.1577/1548-8659(1986)115<913:ntfsoo>2.0.co;2.

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15

Lamadé, Wolfram, Fabian Rieber, Colin Friedrich, Tarkan Basar, Christoph Ulmer, Oliver Bannier, and Klaus Peter Thon. "Sashimi NOTES - extraction of bulky specimens in no-scar operations." Minimally Invasive Therapy & Allied Technologies 20, no. 4 (July 2011): 247–52. http://dx.doi.org/10.3109/13645706.2010.541707.

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16

WANG, CHIA-LAN, BANG-YUAN CHEN, CHIA-TZU HSU, RAYEAN WU, and CHUNG-HSI CHOU. "Salmonella Contamination in Ready-to-Eat Tilapia Sashimi Processing Plants." Journal of Food Protection 82, no. 2 (January 24, 2019): 256–61. http://dx.doi.org/10.4315/0362-028x.jfp-18-324.

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ABSTRACT In this study, we investigated contamination rates and possible contamination routes of Salmonella in two typical tilapia sashimi processing plants in Taiwan. We found that the overall isolation rate was 5.0% (n = 61), from a total of 1,218 samples collected in a year from different processing sections (freezing, scaling and bleeding, visceral removal, washing and disinfection, and packaging) and from different operating times (before processing and 3 and 6 h after processing began). In plant A, which is a relatively well-operated plant compared with plant B, Salmonella was only found in the freezing, scaling and bleeding, and visceral removal sections, with isolation rates ranging from 0 to 9.3%. No Salmonella was identified in the final ready-to-eat products at plant A. In plant B, Salmonella was found in all sections and in the final products, with isolation rates ranging from 4.6 to 36.1%. Regarding the processing times, the contamination rates increased significantly (P < 0.05) 3 h after processing began in plant B. Among the isolates, 10 serotypes were detected, some of which are commonly observed in human salmonellosis cases in Taiwan, indicating a risk of zoonoses. However, only four isolates showed antimicrobial resistance in the current study. With molecular subtyping, we observed accumulated and persistent Salmonellae contamination patterns in plant B. These results suggest that inadequate sanitation impairs the foodborne pathogen control program in tilapia sashimi plants.

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17

Williams, Nicholas Morrow. "Sashimi and History: On a New Translation of Du Fu." China Review International 21, no. 3 (2014): 201–44. http://dx.doi.org/10.1353/cri.2014.0022.

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18

Miguéis, S., A. T. Moura, C. Saraiva, and A. Esteves. "Influence of season and type of restaurants on sashimi microbiota." European Journal of Public Health 26, no. 5 (February 24, 2016): 877–81. http://dx.doi.org/10.1093/eurpub/ckw009.

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19

Miguéis, S., C. Santos, C. Saraiva, and A. Esteves. "Evaluation of ready to eat sashimi in northern Portugal restaurants." Food Control 47 (January 2015): 32–36. http://dx.doi.org/10.1016/j.foodcont.2014.06.025.

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20

송병구 and 정장호. "Storage Method of Red Sea Bream (Pagrus major) Sashimi using Wasabi." FoodService Industry Journal 8, no. 2 (September 2012): 113–29. http://dx.doi.org/10.22509/kfsa.2012.8.2.006.

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21

Garrido-Martín, Diego, Emilio Palumbo, Roderic Guigó, and Alessandra Breschi. "ggsashimi: Sashimi plot revised for browser- and annotation-independent splicing visualization." PLOS Computational Biology 14, no. 8 (August 17, 2018): e1006360. http://dx.doi.org/10.1371/journal.pcbi.1006360.

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22

Huang, Yi-Ming, Wei-Chih Chang, and Chuan-Liang Hsu. "Inactivation of norovirus by atmospheric pressure plasma jet on salmon sashimi." Food Research International 141 (March 2021): 110108. http://dx.doi.org/10.1016/j.foodres.2021.110108.

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23

Yao, Lin, Jianping Lu, Meng Qu, Yanhua Jiang, Fengling Li, Yingying Guo, Lianzhu Wang, and Yuxiu Zhai. "Methodology and application of PCR‐RFLP for species identification in tuna sashimi." Food Science & Nutrition 8, no. 7 (June 7, 2020): 3138–46. http://dx.doi.org/10.1002/fsn3.1552.

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24

MINAMI, SHUNSUKE, MUNESHIGE TAKATORI, AKIRA SHIRAYAMA, AYUKI OKITA, YUSA NAKAMURA, and KIGEN TAKAHASHI. "Taste components and texture of long-term aged fish and shellfish sashimi." NIPPON SUISAN GAKKAISHI 86, no. 5 (September 15, 2020): 418–26. http://dx.doi.org/10.2331/suisan.20-00014.

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25

南, 駿介, 宗茂髙取, 洸. 白山, 歩樹沖田, 柚咲中村, and 希元髙橋. "Taste components and texture in long-term aged fish and shellfish sashimi." NIPPON SUISAN GAKKAISHI 87, no. 4 (July 15, 2021): 320. http://dx.doi.org/10.2331/suisan.124.

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26

Proença, Mayara Fernanda de Carvalho, Thaís Cardoso Nascimento, Daniele Zendrini Rechenchoski, and Angélica Marim Lopes. "Occurrence of Escherichia coli in salmon sashimis commercialized in restaurants from Londrina - PR." Semina: Ciências Biológicas e da Saúde 42, no. 1 (February 2, 2021): 29. http://dx.doi.org/10.5433/1679-0367.2021v42n1p29.

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O interesse da população pelo consumo de peixe tem aumentado, principalmente devido às diversas propriedades nutricionais benéficas apresentadas por este alimento. Neste contexto, a culinária oriental também traz diferentes hábitos alimentares, como consumir alimentos crus, tais como o sashimi. Um relevante contaminante alimentar de origem fecal é Escherichia coli, capaz de tornarse potencialmente danosa ao adquirir fatores de virulência, como E. coli produtora de toxina Shiga (STEC). Este estudo objetivou avaliar 30 amostras de sashimi de salmão quanto à presença de E.coli, bem como realizar a caracterização genotípica de fatores de virulência associados com STEC. Três amostras foram coletadas de 10 diferentes restaurantes especializados em culinária japonesa da cidade de Londrina - PR. A identificação de E. coli foi realizada utilizando a técnica de substrato cromogênico Colilert® e testes bioquímicos, e para a investigação dos genes de virulência, stx1 e stx2, a reação em cadeia da polimerase (PCR) foi utilizada. Dentre as 30 amostras analisadas, 15 (50%) apresentaram contaminação por E. coli. Contudo, em nenhuma das amostras foram detectados fatores de virulência associados com STEC. Embora as doenças humanas associadas com STEC sejam pouco descritas no Brasil, é possível verificar que os peixes, principalmente aqueles consumidos crus, são potenciais transmissores de E. coli aos humanos. Isto pode comprometer a segurança alimentar destes produtos e, assim, caracterizá-los como impróprios para o consumo. Portanto, é necessária a adoção de medidas preventivas de contaminação por E. coli nos produtos destinados ao consumo humano, além de mais pesquisas que possam verificar o potencial de STEC como um contaminante de peixes.

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27

Asahata, Sayaka, Yuji Hirai, Yusuke Ainoda, Takahiro Fujita, Yumiko Okada, and Ken Kikuchi. "Fournier’S Gangrene Caused byListeria Monocytogenesas the Primary Organism." Canadian Journal of Infectious Diseases and Medical Microbiology 26, no. 1 (2015): 44–46. http://dx.doi.org/10.1155/2015/501386.

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A 70-year-old man with a history of tongue cancer presented with Fournier’s gangrene caused byListeria monocytogenesserotype 4b. Surgical debridement revealed undiagnosed rectal adenocarcinoma. The patient did not have an apparent dietary or travel history but reported daily consumption of sashimi (raw fish).Old age and immunodeficiency due to rectal adenocarcinoma may have supported the direct invasion ofL monocytogenesfrom the tumour. The present article describes the first reported case of Fournier’s gangrene caused byL monocytogenes. The authors suggest that raw ready-to-eat seafood consumption be recognized as a risk factor for listeriosis, especially in cases of skin and soft tissue infection.

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28

Moore, John E., and Motoo Matsuda. "Consumption of raw chicken sashimi, Kyushu Island, Japan—Risk of campylobacteriosis or not?" Travel Medicine and Infectious Disease 5, no. 1 (January 2007): 64–65. http://dx.doi.org/10.1016/j.tmaid.2006.02.003.

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29

Chen, Y., H. Huang, D. Zhou, Y. Qin, and P. Bourbeau. "Photo Quiz: A Man with Chest Pain and a History of Eating Sashimi." Journal of Clinical Microbiology 52, no. 2 (January 22, 2014): 383. http://dx.doi.org/10.1128/jcm.03425-12.

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30

Oliveira Gomes, Karolina, Flávia Bianca Amaral Alves, Ana Carolina Almeida de Oliveira Ferreira, Calliandra Maria de Souza Silva, Izabel Cristina Rodrigues da Silva, and Daniela Castilho Orsi. "Microbiological Quality Assessment of Sashimi and Sushi Sold in the Federal District, Brazil." Journal of Food and Nutrition Research 8, no. 11 (November 27, 2020): 687–92. http://dx.doi.org/10.12691/jfnr-8-11-10.

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31

de Paiva, Esther Lima, Raquel Fernanda Milani, Bárbara Sia Boer, Késia Diego Quintaes, and Marcelo Antonio Morgano. "Methylmercury in fish species used in preparing sashimi: A case study in Brazil." Food Control 80 (October 2017): 104–12. http://dx.doi.org/10.1016/j.foodcont.2017.04.027.

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32

Umemoto, Katsuhiro, Atsushi Endo, and Marcelo Machado. "From sashimi to zen‐in: the evolution of concurrent engineering at Fuji Xerox." Journal of Knowledge Management 8, no. 4 (August 2004): 89–99. http://dx.doi.org/10.1108/13673270410548504.

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33

CHEN, BANG-YUAN, CHUNG-YI WANG, CHIA-LAN WANG, YANG-CHI FAN, I.-TING WENG, and CHUNG-HSI CHOU. "Prevalence and Persistence of Listeria monocytogenes in Ready-to-Eat Tilapia Sashimi Processing Plants." Journal of Food Protection 79, no. 11 (November 1, 2016): 1898–903. http://dx.doi.org/10.4315/0362-028x.jfp-16-149.

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ABSTRACTA 2-year study was performed at two ready-to-eat tilapia sashimi processing plants (A and B) to identify possible routes of contamination with Listeria monocytogenes during processing. Samples were collected from the aquaculture environments, transportation tanks, processing plants, and final products. Seventy-nine L. monocytogenes isolates were found in the processing environments and final products; 3.96% (50 of 1,264 samples) and 3.86% (29 of 752 samples) of the samples from plants A and B, respectively, were positive for L. monocytogenes. No L. monocytogenes was detected in the aquaculture environments or transportation tanks. The predominant L. monocytogenes serotypes were 1/2b (55.70%) and 4b (37.97%); serotypes 3b and 4e were detected at much lower percentages. At both plants, most processing sections were contaminated with L. monocytogenes before the start of processing, which indicated that the cleaning and sanitizing methods did not achieve adequate pathogen removal. Eleven seropulsotypes were revealed by pulsed-field gel electrophoresis and serotyping. Analysis of seropulsotype distribution revealed that the contamination was disseminated by the processing work; the same seropulsotypes were repeatedly found along the work flow line and in the final products. Specific seropulsotypes were persistently found during different sampling periods, which suggests that the sanitation procedures or equipment used at these plants were inadequate. Plant staff should improve the sanitation procedures and equipment to reduce the risk of L. monocytogenes cross-contamination and ensure the safety of ready-to-eat tilapia products.

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Moura, Ana T., Cristina Saraiva, Samuel Miguéis, Alexandra Esteves, and Maria C. Fontes. "Antimicrobial Susceptibility of Coagulase-Positive and Coagulase-Negative Staphylococci in Ready-to-Eat Sashimi." Journal of Aquatic Food Product Technology 26, no. 1 (June 27, 2016): 95–102. http://dx.doi.org/10.1080/10498850.2015.1099069.

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Cao, Rong, Qi Liu, Shengjun Chen, Xianqing Yang, and Laihao Li. "Application of Lactic Acid Bacteria (LAB) in freshness keeping of tilapia fillets as sashimi." Journal of Ocean University of China 14, no. 4 (July 23, 2015): 675–80. http://dx.doi.org/10.1007/s11802-015-2682-1.

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Agius, Phaedra, Heather Geiger, and Nicolas Robine. "SCANVIS: a tool for SCoring, ANnotating and VISualizing splice junctions." Bioinformatics 35, no. 22 (June 14, 2019): 4843–45. http://dx.doi.org/10.1093/bioinformatics/btz452.

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Abstract Motivation The association of splicing signatures with disease is a leading area of study for prognosis, diagnosis and therapy. We present a novel fast-performing annotation-dependent tool called SCANVIS for scoring and annotating splice junctions (SJs), with an efficient visualization tool that highlights SJ details such as frame-shifts and annotation support for individual samples or a sample cohort. Results Using publicly available samples, we show that the tissue specificity inherent in splicing signatures is maintained with the Relative Read Support scoring method in SCANVIS, and we showcase some visualizations to demonstrate the usefulness of incorporating annotation details into sashimi plots. Availability and implementation https://github.com/nygenome/SCANVIS and https://bioconductor.org/packages/SCANVIS. Supplementary information Supplementary data are available at Bioinformatics online.

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PANGGAT, ERLINDA B., and J. SHINDO. "Omega-3 fatty acids from the by-products of yellowfin tuna intended for sashimi processing." Fisheries science 68, sup2 (2002): 1434–36. http://dx.doi.org/10.2331/fishsci.68.sup2_1434.

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Matsubara, Hisashi, Gou Kimura, Megumi Takeuchi, Tadashi Takahashi, and Ken-ichi Kudoh. "The Handling of High Freshness Freezing Mackerel Providing Safe and Delicious Sashimi, a Grilled Fish." Nippon Shokuhin Kagaku Kogaku Kaishi 65, no. 11 (November 15, 2018): 503–7. http://dx.doi.org/10.3136/nskkk.65.503.

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Chang, Hung-chia, and Ren-xian Wong. "Textural and biochemical properties of cobia (Rachycentron canadum) sashimi tenderised with the ultrasonic water bath." Food Chemistry 132, no. 3 (June 2012): 1340–45. http://dx.doi.org/10.1016/j.foodchem.2011.11.116.

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Garcia, Márcio Henrique de Oliveira, Eliane Teixeira Mársico, Sérgio Carmona de São Clemente, and José Maria dos Santos. "Contaminação por mercurio em sushi/sashimi comercializados em restaurantes do município de Niterói-RJ - Brasil." Revista Brasileira de Ciência Veterinária 7, no. 2 (2000): 83–86. http://dx.doi.org/10.4322/rbcv.2015.185.

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Martínez-Garmendia, Josué, and James L. Anderson. "Conservation, markets, and fisheries policy: The North Atlantic bluefin tuna and the Japanese sashimi market." Agribusiness 21, no. 1 (January 5, 2005): 17–36. http://dx.doi.org/10.1002/agr.20034.

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Puah, Suat Moi, Jin Ai Mary Anne Tan, Ching Hoong Chew, and Kek Heng Chua. "Diverse Profiles of Biofilm and Adhesion Genes inStaphylococcus AureusFood Strains Isolated from Sushi and Sashimi." Journal of Food Science 83, no. 9 (August 13, 2018): 2337–42. http://dx.doi.org/10.1111/1750-3841.14300.

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Sakanari, J. A., and J. H. McKerrow. "Anisakiasis." Clinical Microbiology Reviews 2, no. 3 (July 1989): 278–84. http://dx.doi.org/10.1128/cmr.2.3.278.

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Anisakiasis is a zoonotic disease caused by the ingestion of larval nematodes in raw seafood dishes such as sushi, sashimi, ceviche, and pickled herring. Symptoms of anisakiasis include abdominal pain, nausea, vomiting, and diarrhea. Because symptoms are vague, this disease is often misdiagnosed as appendicitis, acute abdomen, stomach ulcers, or ileitis. Endoscopic examination with biopsy forceps has facilitated the diagnosis of gastric anisakiasis. Worms can be removed and identified, and a definitive diagnosis can be made. Patients generally recover with no further evidence of disease. Worms can become invasive, however, and migrate beyond the stomach, penetrating the intestine, omentum, liver, pancreas, and probably the lungs. Surgery is often necessary for treatment of invasive anisakiasis. With the increase in popularity of eating lightly cooked or raw fish dishes, the number of cases of anisakiasis may be expected to increase.

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Kakiuchi, Rina, Ryunosuke Ai, Yuta Horiuchi, Hiroshi Asakura, and Takehisa Chuma. "Campylobacter Contamination of Torisashi (Chicken-Sashimi) and Chicken Meat for Cooking Retailed in Kagoshima." Japanese Journal of Food Microbiology 36, no. 4 (December 30, 2019): 165–68. http://dx.doi.org/10.5803/jsfm.36.165.

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Rath, Eric C. "The Tastiest Dish in Edo: Print, Performance and Culinary Entertainment in Early-Modern Japan." East Asian Publishing and Society 3, no. 2 (2013): 184–214. http://dx.doi.org/10.1163/22106286-12341249.

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Abstract Japanese television has turned cooking into a competition, as exemplified by the show Iron Chef and its imitators. Readers in the early modern period could enjoy similar contests between famous restaurants and popular dishes as presented on one-page broadsheets called ‘topical fight cards’ (mitate banzuke). Tracing the history of mitate banzuke as they developed from kabuki and sumo banzuke, this article offers a close reading of one culinary banzuke published in the 1830s, examining how it borrowed the format and graphic presentation of sumo banzuke to turn a listing of ordinary seafood and vegetable side dishes into an entertaining culinary contest. Sushi, sashimi, and tempura, which are the modern hallmarks of traditional Japanese cuisine, scarcely appear on the culinary banzuke examined here, which spotlights the more frugal fare and dietary preferences of urban commoners and illuminates the ways that popular print culture made fun with food.

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Sung, Chang-Hyun, Jung-Whan Chon, Hyo-Sun Kwak, Hyunsook Kim, and Kun-Ho Seo. "Prevalence and Antimicrobial Resistance of Enterococus faecalis and Enterococcus faecium Isolated from Beef, Pork, Chicken and Sashimi." Korean Journal for Food Science of Animal Resources 33, no. 1 (February 28, 2013): 133–38. http://dx.doi.org/10.5851/kosfa.2013.33.1.133.

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HASHIMOTO, KANAKO. "5. The causes determining the deterioration of fish meat quality for the frozen sashimi products of mackerels." NIPPON SUISAN GAKKAISHI 83, no. 5 (2017): 840. http://dx.doi.org/10.2331/suisan.wa2447-6.

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Morgano, Marcelo A., Luana C. Rabonato, Raquel F. Milani, Luciana Miyagusku, and Késia D. Quintaes. "As, Cd, Cr, Pb and Hg in seafood species used for sashimi and evaluation of dietary exposure." Food Control 36, no. 1 (February 2014): 24–29. http://dx.doi.org/10.1016/j.foodcont.2013.07.036.

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Watanabe, Manabu, Toru Suzuki, Kiyoyuki Ichimaida, Tsukiko Hattori, and Reiko Ueda. "Do consumers actually sense that sashimi made from frozen-thawed fish tastes worse than non-frozen one?" International Journal of Refrigeration 111 (March 2020): 94–102. http://dx.doi.org/10.1016/j.ijrefrig.2019.11.031.

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Bueno, Alexandre Marcelo. "Entre o peixe e o xamã: processos semióticos no encontro intercultural." Estudos Semióticos 17, no. 2 (August 13, 2021): 164–83. http://dx.doi.org/10.11606/issn.1980-4016.esse.2021.180105.

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O encontro entre culturas produzido pela imigração pode gerar diferentes tipos de reação da sociedade receptora. Dentre as possibilidades existentes, este trabalho examina dois processos desenvolvidos em diferentes momentos. O primeiro, mais recente, se refere a uma indeterminação de sentidos ligados a traduções de uma figura religiosa pertinente na cultura aimará. O segundo se liga a um processo de normalização da presença de um prato tipicamente original e incomum no Ocidente: o sashimi. Identificar o que elementos tão diferentes têm em comum é um dos objetivos deste trabalho, que discutirá os estranhamentos e as familiaridades de sentidos que o encontro entre duas culturas pode produzir. Para isso, recorremos à semiótica discursiva, em seus desdobramentos mais atuais, assim como à semiótica da cultura e a sua noção de semiosfera. Por fim, tomamos este trabalho como uma proposta inicial para começar a compreender como a interculturalidade é um espaço profícuo para se observar os encaixes e os acolhimentos de significações por culturas muitas vezes distintas e distantes.

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