134
H. Toyofuku
Table 11.4 Serotypes of TDH producing Vp isolated from fresh fish and shellfish
Sampling
year
No. of samples from
which TDH producing
Vp were isolated
Serotype
Samples from which
the serotype Vp were
isolated
2001
11
O3:K6
11
2007
5
O4:K9
1
O4:K37
1
O4:K38
1
O4:KUT
2
OUT:K37
2
OUT:K38
1
OUT: KUT
2
NT(O3: K6 negative)
1
subtotal
11
2008
6
O3:K6
2
O4:KUT
1
O5:K17
1
O10: K52
2
O10: KUT
1
2009
7
O3:K6
4
O1:KUT
1
O3:K17
1
O5: KUT
1
O8: K21
2
O10: KUT
1
Adapted from Food Safety Commission (2012)
• Pasteurized seawater and artificial seawater used for processing should be
prepared immediately before use, and frequently changed. Re-use should be
avoided.
• Fish and shellfish for raw consumption should be kept at a temperature of 4
ı C
or lower unless the products have a quality problem due to the temperature.
• The shelf-life of packed sushi, which is stored and sold at a temperature of 10
ı C
or above should be established based on scientific evidence.
• Sushi and sashimi served at restaurants should be served immediately after preparation, and should be consumed within 2 h after exposure to room temperature.
The guidance for consumer is as follow:
• Fresh fish and shellfish without a label ‘for raw consumption purpose’ should not
be consumed raw. During shucking of bivalves for raw consumption, edible parts
should be washed thoroughly with potable water.
• Sushi served at restaurants should be consumed as soon as possible.
• Fresh fish and shellfish for raw consumption should be kept at a temperature of
4
ı C or lower at home, and should be consumed within 2 h after exposure to
room temperature.