Tables index

From

Microbiological Quality Assessment of Sashimi and Sushi Sold in the Federal District, Brazil

Karolina Oliveira Gomes, Flávia Bianca Amaral Alves, Ana Carolina Almeida de Oliveira Ferreira, Calliandra Maria de Souza Silva, Izabel Cristina Rodrigues da Silva, Daniela Castilho Orsi

Journal of Food and Nutrition Research. 2020, 8(11), 687-692 doi:10.12691/jfnr-8-11-10
  • Table 1. Primer sequence used to identify Nuc and invA genes
  • Table 2. Microbiological limits for ready-to-eat food such as sashimi and sushi
  • Table 3. Microbiological analysis of sashimi and sushi samples
  • Table 4. Microbiological quality levels of sashimi and sushi samples
  • Table 5. Overall microbiological quality of sashimi and sushi samples