Sushi Bar Research Articles

1374. Foodborne disease outbreak at a delivery pizza and sushi restaurant, Kazakhstan, 2023

Abstract Background On February 3, 2023, the Kazakhstan Ministry of Health was notified of 71 hospitalized cases of acute gastointestinal illness among people who had ordered food from a delivery sushi and pizza restaurant in Talgar (population=50,000). We conducted an investigation from February 4 to 16 to identify risk factors. Methods We conducted a retrospective cohort study among people who consumed food from the sushi bar from January 31 to February 1, 2023. To find additional cases, we used a line list of orders made by customers provided by the restaurant. We interviewed customers by telephone and face-to-face. Patient gastric samples and food samples were submitted for microbial testing. We conducted an environmental assessment. We performed Poisson logistic regression using R software. Results Of 381 people identified, 364 were interviewed, of which 215 (59%) had become ill. Main symptoms were abdominal pain (98%), diarrhea (94%), nausea (94%), headache (91%), chills (82%), fever (81%), and vomiting (55%). Mean illness duration was 4 days (range=1-8). Mean onset time was 34 hours (range=6-91 hours) and 33% were hospitalized. Risk of illness was significantly higher among people who ate Caesar sushi rolls (1.55, 95% confidence interval [CI]=1.18-2.04), chicken and mushroom pizza (1.74, CI: 1.16-2.5), and "American" pizza (1.59, CI: 1.21-2.09). Among people who became ill, 60% had eaten Caesar sushi rolls and 40% american pizza. Attack rate was highest among those who had chicken pizza (97%). There was no common ingedient identified in the three foods. E.coli at concentration 103 and Enterococcus spp. were detected in Caesar rolls. Of 22 gastric samples tested, B. cereus was detected in 45%, Enterococcus in 50%, E. coli in 23%. Environmental assessment found several food safety violations including improper storage conditions, prepared foods being stored with raw materials, and missing or expired workers' health and food certifications. Factors associated with acute gastrointestinal illness, Talgar, Kazakhstan, 2023 Conclusion Because multiple pathogens were detected in food and patient samples and disease was associated with multiple foods, we suspect that food contaminated at different points in the preparation process was likely the source of the outbreak. The restaurant was closed and sanitized. We made recommendations to improve food handling and safety practices. Disclosures All Authors: No reported disclosures

Evaluation of Microbiological Quality in Fresh Sushi Samples

In this study, it is aimed to determine the microbiological quality of 60 different raw salmon finger sushi (maki rolls) samples randomly supplied from consumption points (sushi bar, sushi buffet, hotel, restaurant etc.) serving fresh sushi. The counts of Escherichia coli, coagulase positive Staphylococcus aureus, Vibrio paraheamolyticus and Salmonella spp. presence (+/-) were examined in these samples for the detection of hygienic quality and pathogenic microorganisms. Twenty-nine of 29/60 (48.3%) samples were found to be positive for these microorganisms. Salmonella spp. presence was detected in 2/60 samples (3.3%) while coagulase positive S. aureus was found in 10/60 samples (16.7%) with a highest level of 4.84 log CFU/g. E. coli was detected in 15/60 samples (25%), V. paraheamolyticus was determined in 13/60 samples (21.7%) with a level of 2.90 log CFU/g and 2.82 log CFU/g, respectively. Based on the current findings, it is considered that microorganisms determined in the samples pose a risk to public health, authorities should mandate to conduct routine inspections more frequently and businesses selling sushi should be included in the annual sampling plan. It will be beneficial for healthy sushi production that it should be paid attention to hygienic production during the all manufacturing, storage and service stages in the sushi production and points of sale and relevant personnel should be ensured to routinely receive necessary food safety training to minimize the risk of foodborne disease outbreaks.

鮨屋の注文場面における「時間」への意味付与の会話分析

鮨屋の注文場面における「時間」への意味付与の会話分析

Tasting but not Tasting: MasterChef Australia and Vicarious Consumption

This article explores how people “taste” food media in order to develop cultural taste. It examines the vicarious consumption practices of three households of the popular reality television talent quest, MasterChef Australia (MCA). Vicarious consumption is the enjoyment of something, in this case gourmet food, through a third party (Veblen). The paper argues that the audience’s use of vicarious consumption is an empowering practice. As such, the article challenges Veblen’s negative view of vicarious consumption – the sentiment of which continues to underpin contemporary reality television and food media discourse (see Rousseau). Furthermore, this article expands upon Adema’s exploration of the practice in relation to food television in which she highlights that households gain more pleasure from watching food television rather than cooking and eating. Each audience member engaged in vicarious consumption and used MCA in conjunction with other food media for different reasons. For instance, one viewer used vicarious consumption to control her food intake, while another gained nostalgic pleasure from food media. These approaches to vicarious consumption allow the MCA viewers to negotiate conflicting discourses of cultural taste to construct a positive identity for themselves as "everyday foodies." "Everyday foodies" are individuals who embrace and incorporate an appreciation of gourmet food culture into their busy lifestyles, but are limited by time, money, health or confidence.

Ultra-Deep Sequencing Analysis of the Hepatitis A Virus 5'-Untranslated Region among Cases of the Same Outbreak from a Single Source

Hepatitis A virus (HAV) is a causative agent of acute viral hepatitis for which an effective vaccine has been developed. Here we describe ultra-deep pyrosequences (UDPSs) of HAV 5'-untranslated region (5'UTR) among cases of the same outbreak, which arose from a single source, associated with a revolving sushi bar. We determined the reference sequence from HAV-derived clone from an attendant by the Sanger method. Sixteen UDPSs from this outbreak and one from another sporadic case were compared with this reference. Nucleotide errors yielded a UDPS error rate of < 1%. This study confirmed that nucleotide substitutions of this region are transition mutations in outbreak cases, that insertion was observed only in non-severe cases, and that these nucleotide substitutions were different from those of the sporadic case. Analysis of UDPSs detected low-prevalence HAV variations in 5'UTR, but no specific mutations associated with severity in these outbreak cases. To our surprise, HAV strains in this outbreak conserved HAV IRES sequence even if we performed analysis of UDPSs. UDPS analysis of HAV 5'UTR gave us no association between the disease severity of hepatitis A and HAV 5'UTR substitutions. It might be more interesting to perform ultra-deep sequencing of full length HAV genome in order to reveal possible unknown genomic determinants associated with disease severity. Further studies will be needed.

Propecia lawsuits: the lasting effects of delayed drug warnings

If a movie star trips over a poodle outside a sushi bar in Los Angeles in front of camera-ready paparazzi, school girls in Japan would, within minutes, undoubtedly find links to photos of the mishap as they thumb through the Twitter feed on their iPhones. Yet in an age where information moves almost

Hepatitis A outbreak associated with a revolving sushi bar in Chiba, Japan: Application of molecular epidemiology

The number of hepatitis A cases in Japan as well as in other developed countries has been progressively decreasing during the last several years. There is no universal hepatitis A vaccination program in Japan, and a hepatitis A virus (HAV) epidemic in Japan is not unlikely. In 2011, a hepatitis A outbreak associated with a revolving sushi bar occurred in Chiba, Japan. We aimed to analyze this outbreak. Twenty-seven patients associated with this outbreak were admitted to the National Hospital Organization Chiba Medical Center. Molecular epidemiologic investigations were conducted. Twenty-six of the 27 patients had gone to the same revolving sushi bar, and then clinical symptoms appeared. HAV RNA was detected by reverse transcription polymerase chain reaction in 23 of the 27 (85.1%) patients whose sera had tested positive for anti-HAV immunoglobulin M. All isolates from this outbreak were clustered within subgenotype IA, displaying 100% sequence homology with each other in 232 bp from all 23 patients. All isolates belong to the IA-1 sublineage, which is endemic to Japan. A revolving sushi bar was associated with a hepatitis A outbreak, and molecular epidemiological investigations proved useful.

TUNA GOES AROUND THE WORLD ON SUSHI

Conveyor belt sushi bars (sushi-go-round restaurants) rapidly became popular nationwide in Japan in the late 1990s. Even in low priced sushi bars, fatty tuna was as essential an item as in high-end sushi bars. Because 70% of the body muscle of cultured bluefin tuna is fatty meat, major conveyor belt sushi bar chains in Japan began to use imported cultured bluefin tuna as a relatively low-priced substitute ingredient for fatty meat tuna sushi beginning in 2000. This strategy, in which imported, cultured bluefin tuna was used as a “bait” enticement, was successful and major conveyor belt sushi bar chains rapidly expanded their business. During this period, Japan became the major importer of bluefin tuna in the world. It was conclusively proven that the popularization of conveyor belt sushi bars in Japan was responsible for elevating the global cultured production of bluefin tuna.

The SushiBar: An automated system for paleomagnetic investigations

We present a new, automated system based on a three‐axis superconducting magnetometer and a custom‐made coil designed to experiment on cylindrical specimens used in typical paleomagnetic investigations. The system, which resembles a sushi bar, facilitates stepwise alternating field demagnetization of up to 99 samples per loaded track. It also enables researchers to explore magnetic properties using an anhysteretic remanent magnetization (ARM) in any coercivity window up to peak alternating fields of 95 mT with direct current bias fields up to 0.17 mT. For example, partial ARM (pARM) spectra characterize magnetic grain size distributions in rocks, yet rarely are pARM spectra measured because the complete curve for one sample takes at least two hours to acquire manually. The SushiBar achieves 99 such curves in slightly less than 100 hours. Using the SushiBar, we measured the pARM sprectra, as well as the viscosity and anisotropy of ARM in three discrete switching field windows, of continental sediments from the Xishuigou section (western China). The average grain size remains constant along the 2200 m‐thick section, yet magnetic viscosity varies systematically from bottom to top of the section; samples with high magnetic viscosities also have higher proportions of non‐viscous material on average. Principal anisotropy axis directions from the lowest switching fields correlate well with principal axis directions from anisotropy of magnetic susceptibility. Principal axis directions defined at higher switching fields systematically deviate from those at lower switching fields, perhaps defining the fabric of the remanence‐carrying grains.

Oral allergy syndrome caused by raw fish in a Japanese sushi bar worker

Oral allergy syndrome (OAS) is a complex of symptoms induced by exposure of the oral and pharyngeal mucosa to food allergens. A 23-year-old female presented in 2006 with oropharyngeal irritation and facial angioedema occurring within 15 min after eating raw fish. Her medical history was significant for mild atopic dermatitis and hand eczema. She had worked in a sushi bar since 2003. Clinical symptoms and positive prick-by-prick test to raw fish confirmed the diagnosis of OAS. It is likely that, our patient was sensitized by direct hand contact with raw fish.

Opportunities and Challenges for Organic from the Retailing Perspective

Opportunities and Challenges for Organic from the Retailing Perspective

Articulated Observance

Never a crutch to start a project but always a useful tool narratives seem to appear at opportune times to solve the rainbow of problems encountered during the process of architecture. I have used them to tum a house into a medieval urban space, a sidewalk into a stage, a sushi bar into theatre and a house into furniture..

Articulated Observance

Never a crutch to start a project but always a useful tool narratives seem to appear at opportune times to solve the rainbow of problems encountered during the process of architecture. I have used them to tum a house into a medieval urban space, a sidewalk into a stage, a sushi bar into theatre and a house into furniture..

Swapping recipes for control.

The comments by Azuma and Kojima are both encouraging and thought provoking. We thoroughly agree that there may be multiple recipes for both primary and secondary control and that a focus on those used in Japan can fill out the picture nicely. We emphasize, in addition, the essential overdetermination of human behavior, and the fact that elements of both primary and secondary control may sometimes underlie the same overt act. Overall, the comments of our Japanese colleagues provide rich food for thought, the proper nutrient for our embryonic model of control. While working on our cross-cultural analysis of control concepts (Weisz, Rothbaum, & Blackburn, 1984), we occasionally wondered if we Americans were engaged in yet another act of primary control. We had a fleeting vision of an American ordering fishsticks in a sushi bar, imposing Western habits and concepts where they do not fit. Had we, like the proverbial Mrs. Paul, modified entities delectable in their natural state by pulverizing, molding, and frying so that they fit our own tastes? The encour- aging and very thoughtful comments by Azuma (1984) and Kojima (1984) suggest that we have not completely deep-fried the Japanese concepts and that the model of primary and secondary control may provide one useful conceptual medium for cross-cultural comparison. Their comments also raise some important issues with respect to the primary- secondary model and cross-cultural psychology gen- erally. Recipes for Secondary Control An important notion suggested by Azuma is that in cultures where secondary control is valued and often pursued, a multiplicity of specific forms may have evolved. Following our piscatory analogy, an Amer- ican first visiting a sushi bar may see raw fish on rice, whereas a Japanese may see a rich array of delicacies, each differing from the others in subtle but very meaningful ways. Similarly, Azuma distin- guishes between subtly different forms of yielding, one reflecting secondary control via an enhanced sense of and self-control; another, sec- ondary control via resigned akirame; and yet another, secondary control linked to feelings of and (p. 970). In his delightful analysis, Azuma demonstrates that each form of yielding carries with it a prototypical aphorism that can be used to reorganize the psychological perceptions of the individual who yields. We agree with Azuma's point, in general. Our first impression was that the three forms of yielding that he describes closely parallel our notions of interpretive secondary control (controlling one's as- sertive drives and thus enhancing one's feelings of maturity and self-control), predictive secondary con- trol (resigned akirame), and vicarious secondary control (yielding related to love and empathy with respect to a significant other). On further reflection, though, it occurs to us that our perception may be a good example of Azuma's point, that is, subtle differences between various forms of secondary con- trol may be more meaningful to the Japanese than to Americans.