Hazard Database
Hazard detail
| Food Type : | Traditional sushi |
| Description : | Nigiri and nori rolls |
| Hazard: | Biological -- Spore formers -- Bacillus cereus |
| Source: | Raw foods of plant origin are the major source of B. cereus. The widespread distribution of the organism, the ability of spores to survive dried storage and the thermal resistance of spores, means that most ready-to eat foods will contain B. cereus |
| Justification: | Risk Profile: Bacillus cereus in rice *Microbial Pathogen Data Sheet *Applying HACCP to the OTP FCP clip ons of traditional sushi and Chinese style duck |
| Regulatory Limit: | proposed: ph 4.8 or less at process step of acidifying rice |
| Control Measure: | At pH of 4.8 or less, sushi can be kept at 15 deg C or less for up to 8 hours for nigiri; and 12 hours for nori rolls. |
| Reference: | See 'Simply Safe and Suitable template' under the Food Act 2014 requirements: Specialist section on making sushi |
| Last Updated: | 17/10/2019 |