Table 3.
Distribution of results in accordance with international microbiological standards for sushi.
Parameters | Acceptable (%) | Borderline (%) | Unsatisfactory (%) |
---|---|---|---|
Aerobic mesophilic bacteria | 13 (34.21) | 17 (44.74) | 8 (21.05) |
Enterobacteriaceae | 1 (2.63) | 6 (15.79) | 31 (81.58) |
Bacillus cereus | 35 (92.10) | 3 (7.90) | - |
Coagulase-positive staphylococci | 21 (55.26) | 11 (28.95) | 6 (15.79) |
Salmonella spp. | 38(100) | - | - |
Listeria monocytogenes | 38(100) | - | - |
Vibrio parahaemolyticus | 38(100) | - | - |