Sushi processing: microbiological hazards and the use of emerging technologies
Piotr Kulawik, Đani Đorđević
Abstract
Sushi meal has been adapting to different countries and traditions ever since it was invented. Recently there is a growing popularity of ready-to-eat sushi meals, with new sushi production plants emerging in many countries. This relatively new sushi industry is facing many challenges, one of which is the microbiological hazard related to sushi consumption. The aim of this review was to summarize the most significant aspects with regard to microbiological quality of sushi, reported cases of sushi-related poisoning, as well as the potential of modern innovative and emerging technologies to inhibit microbiological growth. Although there is a limited amount of studies in relation to sushi shelf-life extension, the existing data shows potential of using novel minimal processing technologies to improve the shelf-life and quality of sushi meals. Those technologies include the use of cold plasma, plasma activated water and electrolyzed water, as well as the use of innovative packaging and edible coatings. Based on the collected data, the possible microbiological hazards in the production process of sushi, with possible use of emerging technologies to reduce or eliminate those risks, are also emphasized.