Microbiological characteristics acquired in sushi establishments that sell Japanese food

• Grant number: 11/14368-4
• Support Opportunities: Scholarships in Brazil - Master
• Start date: March 01, 2012
• End date: May 31, 2013
• Field of knowledge: Agronomical Sciences - Veterinary Medicine - Preventive Veterinary Medicine
• Principal Investigator: Oswaldo Durival Rossi Junior
• Grantee: Rafael Akira Sato
• Host Institution: Faculdade de Ciências Agrárias e Veterinárias (FCAV). Universidade Estadual Paulista (UNESP). Campus de Jaboticabal. Jaboticabal , SP, Brazil

Abstract

Food quality control refers to any and all actions aimed at improving good practice in hygiene procedures and handling of food. Therefore, there is a continuing need to obtain data, study and oversee the production and marketing in the food industry, thus producing a "Safe Food", free from any contamination does not pose a danger to health of society. Faced with the need to improve the quality of food offered in sushi bars, fast-food restaurants specializing in Japanese food, it is proposed to study the microbiological characteristics of sushi, assessing the risk of transmission of agents of foodborne diseases (Vibrio parahaemolyticus, Staphylococcus aureus, Salmonella sp., Escherichia coli) and comparing the results between specialized establishment and unspecialized. It is hoped to obtain subsidies that technicians who work with the creation of a Brazilian law regarding the specific microbiological standards for Japanese food. (AU)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

SATO, Rafael Akira. Características microbiológicas de sushis adquiridos em estabelecimentos que comercializam comida japonesa. 2013. Master's Dissertation - Universidade Estadual Paulista (Unesp). Faculdade de Ciências Agrárias e Veterinárias. Jaboticabal Jaboticabal.