Ninety-eight per cent of sushi and sashimi samples have passed a Centre for Food Safety test.
The centre checked the microbiological quality of 197 sushi and sashimi samples from licensed restaurants and retail outlets from July to October last year, and only four failed the test.
They were samples of sea urchin sashimi, prawn sashimi, salmon sashimi and salmon roe sushi. Although they failed the inspection they posed no health threat.
The study also checked whether there was adequate vinegar in the rice portion of the sushi samples, as acidifying rice to a pH value of 4.6 or below is known to inhibit pathogenic bacteria growth.
Ninety-six sushi samples were found to have a pH value of 4.6 or below in their rice portion, and only two samples had a pH value of 4.7. However, none of the sampling vendors conducted regular verification of sushi rice acidification.
The centre advised food handlers should check the pH value of acidified rice, and to ensure the hygienic handling and safe display of sushi and sashimi.
