microbiological safety of sushi

From: mika (msugano@csulb.edu)
Date: Sun Feb 20 2000 - 15:25:54 PST

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    I know there is no FDA microbial criteria of raw fish such as sashimi
    that is consumed as raw. There is recommended microbial limits for
    seafood products by ICSF, 1986. I think the limits of cooked shrimp
    might be considered as the limits of sashimi. Or do anyone suggest
    another limits? I'd like to know the limits of APC, S.aureus, coliform
    and E.coli.

    Cooked shrimp
    APC: 100,000-1,000,000
    S.aureus: 50-500
    coliform: 100-1,000
    E.coli: 11-500

    Regards
    Mika Sugano

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