Growth of mesophilic Aeromonas salmonicida in an experimental model of nigiri sushi during cold storage

The results demonstrated that mesophilic Aeromonas spp. can represent a microbiological hazard in retail sushi products during cold storage. Rice acidification in combination with low storage temperature (≤4 °C) are prerequisites to prevent growth of potentially pathogenic Aeromonas species during the relatively short shelf life.