Possible food safety hazards of ready-to-eat raw fish containing product (sushi, sashimi)

Lehel, József; Yaucat-Guendi, Rebecca; Darnay, Lívia; Palotás, Péter; Laczay, Péter

doi:10.1080/10408398.2020.1749024

Cited by 56 publications

(31 citation statements)

References 123 publications

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“…The Egyptian fermented salted Mugil cephalus fish (feseekh) encompasses Staphylococcus equorum , Bacillus subtilis , Lactobacillus sp., Teratogenococcus halophilus , and several Clostridium species (El Sheikha et al, 2014). The common symptoms caused by fish contaminated with these bacteria include watery diarrhea, vomiting, nausea, and abdominal pain (Lehel et al, 2021). Vibrio cholerae , the bacteria causing cholera pandemic, is one of the bacteria present in freshwater isolated from 30 species of fish (Halpern & Izhaki, 2017) including Nile tilapia, gray mullet, and African sharp tooth catfish being detected in fish intestines, skin, and gills (Halpern & Izhaki, 2017).…”

Section: Health Hazards In Fsfmentioning

confidence: 99%

“…Although the types of viruses present in raw fish that lead to food‐borne illness are less than the types of bacteria and fungi, they cannot be neglected. Consumption of fish that is not well cooked, as fermented and salted fish, causes viral food‐borne illness to the consumers (Lehel et al, 2021). Norovirus is one of the RNA viruses that is considered a human pathogen and present in raw fish.…”

Section: Health Hazards In Fsfmentioning

confidence: 99%

“…High temperatures typically kill this virus, albeit preparation of FSF does not provide such a high temperature that destroys the virus leading to food‐borne illness and potential outbreaks (Iwamoto, Ayers, Mahon, & Swerdlow, 2010). Norovirus infection transmitted by fecally contaminated food can lead to damage to the small intestinal lining leading to vomiting, diarrhea, abdominal pain, and fever (Iwamoto et al, 2010; Lehel et al, 2021). Fecal matter can reach the raw fish in two ways.…”

Section: Health Hazards In Fsfmentioning

confidence: 99%

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Potential food safety hazards in fermented and salted fish in Egypt (Feseekh, Renga, Moloha) as case studies and controlling their manufacture using HACCP system

Farag

Zain

Hariri

et al. 2022

Journal of Food Safety

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The consumption of raw fish has significantly increased worldwide over the last decade. Fermented and salted fish (FSF), such as feseekh, moloha, and renga, have a great popularity in Egypt, where they are considered the main dishes in different social events and festivities. Although FSF-dishes are popular, they present several health hazards including biological and chemical ones. These hazards are contaminants that might be present in the fish tissues and to be transmitted to humans causing food-borne illnesses, that is, botulism intoxication. For the sake of public health, methods of detecting and controlling these contaminants have been employed to regulate and control fish's safety and quality prior to consumption to ensure their safety and best quality. We highlighted the hazards, detection methods, critical control points, and control measures involved in the production of main Egyptian FSF. In this review, we also compile the research findings from the available literatures, with future perspectives related to the quality needed for producing a safe FSF. Our review concluded that hazard analysis critical control point (HACCP) system could also be utilized as a preventive measure likewise to guarantee FSF's safety to consumers. Future experiments are needed to determine the underlying mechanisms of microbial impact on the quality of FSF and the optimization of the fermentation process.

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Section: Health Hazards In Fsfmentioning

confidence: 99%

Section: Health Hazards In Fsfmentioning

confidence: 99%

Section: Health Hazards In Fsfmentioning

confidence: 99%

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Potential food safety hazards in fermented and salted fish in Egypt (Feseekh, Renga, Moloha) as case studies and controlling their manufacture using HACCP system

Farag

Zain

Hariri

et al. 2022

Journal of Food Safety

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show abstract

“…In particular, sushi is described as “food consisting of cooked and pressed rice flavoured with vinegar and garnished with other food ingredients including raw or cooked or vinegared seafood, marine fish or shellfish roe, vegetable, cooked meat or egg on top or in the middle which may or may not be wrapped with seaweed and usually served in pieces”, while sashimi is described as “food consisting of fillets of marine fish, molluscs, crustaceans, fish roe or other seafood to be eaten in raw state”. Although sushi and sashimi are perceived by consumers as healthy foods, the biological and chemical hazards for human health, derived from the consumption of raw fish and seafood, have been highlighted worldwide, such as the risk of parasitic and/or pathogenic microorganism infection [ 1 , 2 , 3 , 4 , 5 , 6 , 7 ]; the potential risk arising from a lack of proper control of temperature of these perishable foods [ 8 ]; the risk of exposure to toxicants, such as heavy metals and polychlorinated biphenyls (PCBs); polycyclic aromatic hydrocarbons (PAHs) and other contaminants [ 4 , 7 , 9 , 10 ]. The food safety of sushi and sashimi and the health of consumers are currently of high concern given that the consumption of these products is now globally widespread [ 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

Geographic Pattern of Sushi Product Misdescription in Italy—A Crosstalk between Citizen Science and DNA Barcoding

Pappalardo

Raffa

Calogero

et al. 2021

Foods

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The food safety of sushi and the health of consumers are currently of high concern for food safety agencies across the world due to the globally widespread consumption of these products. The microbiological and toxicological risks derived from the consumption of raw fish and seafood have been highlighted worldwide, while the practice of species substitution in sushi products has attracted the interest of researchers more than food safety agencies. In this study, samples of sushi were processed for species authentication using the Cytochrome Oxidase I (COI) gene as a DNA barcode. The approach of Citizen Science was used to obtain the sushi samples by involving people from eighteen different Italian cities (Northern, Central and Southern Italy). The results indicate that a considerable rate of species substitution exists with a percentage of misdescription ranging from 31.8% in Northern Italy to 40% in Central Italy. The species most affected by replacement was Thunnus thynnus followed by the flying fish roe substituted by eggs of Mallotus villosus. These results indicate that a standardization of fish market names should be realized at the international level and that the indication of the scientific names of species should be mandatory for all products of the seafood supply chain.

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“…Sashimi is the Japanese term used for raw meat of fishes and shellfishes that have gained worldwide recognition [1,2]. With this rapid rise in popularity, raw fish consumption has significantly increased worldwide.…”

Section: Introductionmentioning

confidence: 99%

Mechanism of Delayed Convulsion in Fish: The Actions of Norepinephrine in Spinal Cord

Lee¹,

Kominami²,

Ushio³

2021

Fishes

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Cranial spiking (CS) is among the most popular slaughtering methods for delaying the rigor mortis progress of fish muscles. However, it may cause a convulsion (subsequently referred to as delayed convulsion), which undermines the meat quality and taste. This study aimed to elucidate the mechanism underlying the delayed convulsion and examine its influence on ATP consumption. Ten carps, nine tilapias, ten rainbow trouts, two ayus, three greenling, thirty-five red seabreams, two striped jack and two stone flounders underwent CS around the medulla oblongata area, which induced different delayed convulsion profiles specific to each species. To investigate the norepinephrine (NE) actions related to delayed convulsion, 27 red seabreams, a representative fish species that exhibits delayed convulsion, were treated with a monoamine-depleting agent, reserpine, or with a monoamine oxidase inhibitor, pargyline, two hours before CS. Spinal cord destruction (SCD) was employed to completely prevent spinal cord functions of the fish in another group. Compared with the control group (CS only), the reserpine, pargyline, and SCD groups showed significantly inhibited delayed convulsion and ATP consumption. This suggests that delayed convulsion is the main ATP-consuming response. Our findings suggest that delayed clonic convulsion in red seabreams is associated with the rapid decrease in spinal cord NE levels, which triggered the rebound motor neuron hyperactivity.

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Possible food safety hazards of ready-to-eat raw fish containing product (sushi, sashimi)

Cited by 56 publications

References 123 publications

Potential food safety hazards in fermented and salted fish in Egypt (Feseekh, Renga, Moloha) as case studies and controlling their manufacture using HACCP system

Potential food safety hazards in fermented and salted fish in Egypt (Feseekh, Renga, Moloha) as case studies and controlling their manufacture using HACCP system

Geographic Pattern of Sushi Product Misdescription in Italy—A Crosstalk between Citizen Science and DNA Barcoding

Mechanism of Delayed Convulsion in Fish: The Actions of Norepinephrine in Spinal Cord

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