Sashimi, sushi pass safety tests

May 29, 2012

All 200 samples of sashimi and sushi collected recently by the Centre for Food Safety have passed safety checks.
 
The centre said it tested a wide range of sashimi and sushi from different restaurants, supermarkets and food factories in March and April for microbiological and chemical tests, recording an overall satisfactory rate of 100%.
 
The making of sashimi and sushi involves uncooked food and a great deal of manual handling. Food safety can be compromised by faults in the choice of ingredients, and their production and storage.
 
The centre reminded the trade to comply with hygiene practices, including keeping food at safe temperatures.