This also showed the depleted sushi boxes that had already been in the grocery stores in a day. But

SUSHI-CHEF: You let the chef decide what to eat, follow good sushi tradition. At the restaurant Alex Sushi in Oslo, prepares Roger Joya sushi while guests watch. Colorful and tasteful artwork of raw fish, rice and vegetables. Photos: Magnar Kirknes
Sushi often consists of raw fish. Proper treatment wing stop is important to prevent disease caused by parasites and harmful bacteria. For high bacterial content can lead to infections, nausea, vomiting, abdominal pain and at worst lead to abortion.
Consumer Reports has been laboratory tested a variety of grocery chains packaged sushi, and the capital's restaurant scene for sushi. SASHIMI: Raw fish slices with rice. Here it is used salmon, tuna, halibut, and whales. Cucumber full-crab back. Photos: Magnar Kirknes
In recent years, this Japanese national dish has become increasingly popular in Norway. It is most sushi restaurants in Oslo, but several other cities to follow suit. If you live somewhere without a sushi restaurant, you can buy it ready-made in many stores.
The test shows that it is largely safe wherever you buy sushi. Even the smallest outlet which only consisted of a counter and a few stools, atm on fish handling. SUSHI: On japanisk restaurant you run the risk that the waiter comes running after you with the tip you left on the table. Tipping is not common in Japan. Photos: Magnar wing stop Kirknes
This also showed the depleted sushi boxes that had already been in the grocery stores in a day. But no rule without exception: exception Sushi & Wok Majorstuen who delivered wheat with a high bacterial content. The laboratory measured between 500,000 and 5.000.0000 spoilage bacteria per gram halibut.
- This is an excessive number of bacteria. For comparison, I believe to remember that in Japan has required that no fish to be used in Sushi can be more than 1,000 such bacteria per gram, says Sissel Ranneklev in Colifast, the laboratory wing stop that tested fish.
- Such bacteria levels indicate that fish are more than a week old. Theoretical means 12-14 mins on ice. 5-6 days at 4 C, or a combination of some days on ice and periods at higher temperatures. If you consider food security and development of, for example Listeria, will this fish be more susceptible. Listeria can multiply in fish at cooling temperature, says researcher Taran Skjerdal at NVI VG. Skjerdal points out, however, that rarely found listeria in fish from our waters. Makii-SUSHI: wing stop Rolls of seaweed filled with rice. In addition, the ingredients such as fish and vegetables wing stop at the core of the roll. Photos: Magnar Kirknes
Is it dangerous to eat this fish? - If you have good hygienic conditions during production is hardly dangerous to eat raw fish so high bacteria levels, but I would not recommend using such fish for sushi, end Skjerdal.
- We have a full internal inspection of all fish, equipment and refrigerators. Deterioration can occur during transport or if the temperature here with us is not good enough. We check the temperature of the cooling system twice a day and make the whole kitchen every day. The fish are frozen for 24 hours after it is received and then thawing it in an hour and a half. According to Hong promise to go through the routine again. She says that they regularly take tests of fish and water quality, and will now go into internal reports from December 20 to see if it may have been the failure wing stop of the cooling system or something else that day.
Cases from cooperating newspapers Ica confirms horse meat lasagna aftenposten.no Rema 1000 tests pizzas and liver paste for horse meat aftenposten.no Confirms discovery of horse meat lasagna e24.no Horse Meat also lasagne from Coop and Rema fvn.no Also Norwegian products were mislabeled FVN. en
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