MICROBIOLOGICAL CHARACTERISTICS OF SUSHI ACQUIRED IN ESTABLISHMENTS THAT SELL JAPANESE FOOD

Microbiological Safety of Kitchen Sponges Used in Food Establishments

Kitchen sponges are among the possible sources of contaminants in food establishments. The main purpose of the current study was, therefore, to assess the microbiological safety of sponges as it has been used in selected food establishments of Jimma town. Accordingly, the microbiological safety of a total of 201 kitchen sponges randomly collected from food establishments was evaluated against t...

Report on food handling practices and microbiological quality of sushi in Australia

Propensity of alcohol establishments to sell to obviously intoxicated patrons.

BACKGROUND Although it is illegal to sell alcohol to an individual who appears obviously intoxicated, several recent studies show that the propensity of these types of sales is high. Our study further assesses the propensity of alcohol establishments to sell alcohol to obviously intoxicated patrons. In addition to providing more recent data (2001) on pseudo-intoxicated purchase attempts at Midw...

Rice and sushi cravings: a preliminary study of food craving among Japanese females.

The aim of the present study was to develop a preliminary version of the Food Craving Inventory for Japanese (FCI-J) and to investigate the phenomenon of food craving among Japanese females. One hundred and eighty-five female college students completed newly developed FCI-J. Factor analysis yielded conceptual factors that were interpreted as sweets, snacks, western foods, sushi, and rice. Test-...

Clinical and microbiological characteristics of community-acquired Staphylococcus lugdunensis infections in Southern Taiwan.

Most Staphylococcus lugdunensis strains (49/59, 83%) were related to clinical infections, were susceptible to most antimicrobial agents with an overall oxacillin-resistant rate of 5% (3/58), and carried relatively great genetic diversity. Community-acquired infections (41/49, 84%) were dominant, often developed in patients with comorbidity, and had rather benign clinical courses without mortality.