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Säker sushi i Södertälje med fokus på målgruppen gravida kvinnor

Carvajal Castillo, Luis LU (2019) YTHL01 20191
Food Technology and Nutrition (M.Sc.)
Food Science
Abstract
This project was conducted focusing on the traditional Japanese dish sushi. The dish and concept have been on a steady rise on the Swedish market as well as becoming a favorite in the hearts of swedes. There are difficulties surrounding prepping and handling of sushi and malpractice can easily occur. If malpractice should occur, it could lead to many consequences as serious as food poisoning. From a food safety perspective, sites that handle, make and serve sushi are due to the risks involved an area within the restaurant business that is important to investigate and inspect. This report investigates places of business and their routines to judge if they are following legislation regarding safe handling and serving of specifically sushi.... (More)
This project was conducted focusing on the traditional Japanese dish sushi. The dish and concept have been on a steady rise on the Swedish market as well as becoming a favorite in the hearts of swedes. There are difficulties surrounding prepping and handling of sushi and malpractice can easily occur. If malpractice should occur, it could lead to many consequences as serious as food poisoning. From a food safety perspective, sites that handle, make and serve sushi are due to the risks involved an area within the restaurant business that is important to investigate and inspect. This report investigates places of business and their routines to judge if they are following legislation regarding safe handling and serving of specifically sushi. The only specific dish tested in this report is the sushi nigiri variety “lax-sushi”.
The places of business are questioned regarding knowledge of safe handling, making and serving sushi as well as specific questions regarding pregnant women. The results indicate that sushi handling in general is acceptable at several tested sites. All test results regarding contamination by Bacillus cereus and Listeria monocytogenes were satisfactory. Only 3 out of 11 sites were deemed to a follow up inspection after the initial visit and interviews were conducted.
Results obtained through this project are not sufficient enough to deem the entire sushi business as safe. Nor is it enough to judge if sites have necessary and sufficient knowledge regarding safe handling and dietary guidelines for specifically sushi. There are usually several employees in the workplace at these sites and the level of conducted on a regular basis in Södertälje, with the objective to collect further data in order to secure a more accurate judgment of the sushi business safety.
Questions were given to the sites/places of business regarding dietary guidelines for pregnant women and the consumption of sushi, which gave an insight into how they think and act regarding serving raw salmon to pregnant women.7 out of 11 sites had no knowledge of the Swedish Food Agency dietary guidelines regarding the consumption of raw salmon for pregnant women. 4 out of 11 sites denied pregnant women the purchase of sushi made with/containing raw salmon. At 1 site it was the pregnant woman who could make the choice, it was up to her to decide. All of the sites/places of business were updated regarding dietary guidelines for pregnant women and the consumption of raw salmon after the inspection was completed. (Less)
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author
Carvajal Castillo, Luis LU
supervisor
organization
course
YTHL01 20191
year
type
M1 - University Diploma
subject
keywords
Public control, nigiri sushi, sushi rice, raw salmon, Bacillus cereus, Listeria monocytogenes, food legislation, bacteria, pH control, prerequisites, sites, hygiene, temperature, cleaning procedure, dietary guidelines, food technology, livsmedelsteknik
language
Swedish
id
8995770
date added to LUP
2019-10-17 13:29:53
date last changed
2019-10-17 13:29:53
@misc{8995770,
  abstract     = {This project was conducted focusing on the traditional Japanese dish sushi. The dish and concept have been on a steady rise on the Swedish market as well as becoming a favorite in the hearts of swedes. There are difficulties surrounding prepping and handling of sushi and malpractice can easily occur. If malpractice should occur, it could lead to many consequences as serious as food poisoning. From a food safety perspective, sites that handle, make and serve sushi are due to the risks involved an area within the restaurant business that is important to investigate and inspect. This report investigates places of business and their routines to judge if they are following legislation regarding safe handling and serving of specifically sushi. The only specific dish tested in this report is the sushi nigiri variety “lax-sushi”.
The places of business are questioned regarding knowledge of safe handling, making and serving sushi as well as specific questions regarding pregnant women. The results indicate that sushi handling in general is acceptable at several tested sites. All test results regarding contamination by Bacillus cereus and Listeria monocytogenes were satisfactory. Only 3 out of 11 sites were deemed to a follow up inspection after the initial visit and interviews were conducted.
Results obtained through this project are not sufficient enough to deem the entire sushi business as safe. Nor is it enough to judge if sites have necessary and sufficient knowledge regarding safe handling and dietary guidelines for specifically sushi. There are usually several employees in the workplace at these sites and the level of conducted on a regular basis in Södertälje, with the objective to collect further data in order to secure a more accurate judgment of the sushi business safety.
Questions were given to the sites/places of business regarding dietary guidelines for pregnant women and the consumption of sushi, which gave an insight into how they think and act regarding serving raw salmon to pregnant women.7 out of 11 sites had no knowledge of the Swedish Food Agency dietary guidelines regarding the consumption of raw salmon for pregnant women. 4 out of 11 sites denied pregnant women the purchase of sushi made with/containing raw salmon. At 1 site it was the pregnant woman who could make the choice, it was up to her to decide. All of the sites/places of business were updated regarding dietary guidelines for pregnant women and the consumption of raw salmon after the inspection was completed.},
  author       = {Carvajal Castillo, Luis},
  keyword      = {Public control,nigiri sushi,sushi rice,raw salmon,Bacillus cereus,Listeria monocytogenes,food legislation,bacteria,pH control,prerequisites,sites,hygiene,temperature,cleaning procedure,dietary guidelines,food technology,livsmedelsteknik},
  language     = {swe},
  note         = {Student Paper},
  title        = {Säker sushi i Södertälje med fokus på målgruppen gravida kvinnor},
  year         = {2019},
}