Microbiological quality of Sushi and Sashimi

Sushi and sashimi are traditional Japanese food, mostly consisting of raw seafood in combination, in the case of sushi, with rice. However, eating sushi and sashimi has became popular in many countries outside Japan. These dishes are not free from health risks such as ingestion of pathogenic bacteria or parasite. Aim: The aim of this study was to evaluate the microbiological quality of sushi and sashimi retailed in Messina and Catania. Methods: A total of 50 samples (38 sushi and 12 sashimi) were analyzed to determinate the aerobic mesophilic bacteria (AMB), psycrophilic bacteria (PB), Enterobacteriaceae, Specific Spoilage Organisms (SSOs), Pseudomonas spp., coagulase positive staphylococci, micrococci, Vibrio spp., Bacillus cereus, Salmonella spp. and Listeria monocytogenes. Results: In sushi AMB ranged from 5.00 to 8.18 log cfu/g, PB from 4.70 to 7.13 log cfu/g, Enterobacteriaceae from 1.41 to 6.67 log cfu/g, while SSOs and Pseudomonas sp. were from 3.49 to 7.72 and from 3.36 to 8.00 log cfu/g, respectively. Micrococci ranged from 3.53 to 5.03 log cfu/g and coagulase positive staphylococci were found in 16 samples and ranged from 2.00 to 3.60 log cfu/g. Bacillus cereus was found in three samples with values ranged from 1.70 to 4.00 log cfu/g. Vibrio spp. was found in fifteen of the sushi samples (from 1.70 to 3.70 log cfu/g). In sashimi the AMB, PB and SSOs values ranged from 7.00 to 8.00 log cfu/g; Pseudomonas sp. and Enterobacteriaceae were from 6.00 to 8.00 and from 6.00 to 7.00 log cfu/g, respectively. Vibrio sp. was found in six samples with means of 2.00 log cfu/g. Salmonella spp. and Listeria monocytogenes were not isolated in all sushi and sashimi samples. Significance: These results indicate a poor microbiological quality of sushi and sashimi sold in Messina and Catania. The preparation of these dishes demands high hygiene standard, selection of raw material of high quality as well as the control of rise acidification and storage temperatures in order to minimize bacterial potential hazards.