US EPA

6393810 

Journal Article 

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

Lehel, J; Yaucat-Guendi, R; Darnay, L; Palotás, P; Laczay, P 

2020 

Yes 

Critical Reviews in Food Science and Nutrition
ISSN: 1040-8398
EISSN: 1549-7852 

2020 

1-22 

English 

32270692 

10.1080/10408398.2020.1749024 

WOS:000526369200001 

It is undeniable that with the popularity of sushi and sashimi over the last decade the consumption of raw fish has extremely increased. Raw fish is very appreciated worldwide and has become a major component of human diet because of its fine taste and nutritional properties. Possible hazards concerning fish safety and quality are classified as biological and chemical hazards. They are contaminants that often accumulate in edible tissue of fish and transmit to humans via the food chain affecting the consumer's health. Although their concentration in fish and fishery products are found at non-alarming level of a daily basis period, they induce hazardous outcome on human health due to long and continuous consumption of raw fish. Regular sushi and sashimi eaters have to be aware of the contaminants found in the other components of their dish that often add up to acceptable residue limits found in fish. Hence, there is the urge for effective analytical methods to be developed as well as stricter regulations to be put in force between countries to monitor the safety and quality of fish for the interest of public health. 

Ready-to-eat food; biological risks; micro-organisms; environmental contaminants; marine biotoxins; toxic chemicals