Evaluation of ready to eat sashimi in northern Portugal restaurants

Sixty one samples were collected from 23 restaurants. The main result was that 63.93% of the analysed samples were classified as unsatisfactory due to the high levels of mesophiles, Enterobacteriaceae, Staphylococcus aureus, Bacillus cereus, moulds and yeasts measured. The obtained results are indicative of the need to improve food safety systems based on HACCP principles.