Sushi Bacterial?

Sushi Bacterial.

The food Safety authority says sushi is a perfect place to become a bacterial bredding ground, because it mixed with cooked and uncooked ingredients.

Sushi always have a look of delicious and innocent, but is it really true.

Campbell live team decided to test some of the Auckland sushi bar and find out the bacteria.

For sushi, except the rice, the raw food will have bacteria in it so it is susceptible to those bacteria that come in with those foods. We don't tend to refrigerate sushi, it doesn’t taste so nice, therefore bacteria can grow.

The team bought six take-away sushi from different sushi shop in Auckland and test what’s actually in it.

“In terms of ensuring sushi safety we publish educational material for food service industry which encourages them to keep their premises clean, to handle their food properly and to refrigerate foods to cover their foods to prevent cross-contamination,” says Roger Cook, for the Food Safety Authority.

Sushi has a short shelf life. By law if it has been on display for four hours or more then it has to be thrown out.

But after all the tests, the result come out very good. There’re nothing found in the sushi, the main reason of that is really because it have to keep the very right temperatures for sushi.

http://www.3news.co.nz/Video/Sushiriceandsalmonorriceandsalmonella/tabid/420/articleID/64156/Default.aspx?ArticleID=64156