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Il Laboratorio cantonale ha pubblicato venerdì i risultati della sua campagna di verifica analitica e ispettiva, effettuata nel corso del 2016, sul pesce crudo venduto in Ticino. Per ognuna delle 12 aziende ispezionate è stato prelevato un campione di Nigiri (pezzo di pesce su polpettine di riso), sottoposto in laboratorio ad analisi per patogeni e indicatori di igiene.
"Tutti i 12 campioni prelevati sono risultati conformi all’ORI (Ordinanza sui requisiti igienici) - scrive il Laboratorio -. In un campione è stata riscontrata tuttavia la presenza qualitativa del batterio patogeno Listeria monocytogenes, sebbene in dosi non pericolose per la salute".
In un’analoga campagna, eseguita in 12 “susherie” nel 2015, due campioni su un totale di 32 prelievi (22 filetti di pesce e 10 preparazioni di sushi) risultarono non conformi. In un filetto di tonno fu riscontrata la presenza di Salmonella e in una preparazione di sushi fu superato il valore di tolleranza per gli Stafilococchi a coagulasi positiva.
Red.MM/M.Ang.
Nella puntata di venerdì 7 ottobre 2016 su RSI LA 1 alle 21.10 Patti chiari affronta la “sushi mania” affidandosi a due esperti del settore e accendendo le telecamere, senza preavviso, nelle cucine di ristoranti e take away, documentando la preparazione, il livello di igiene e la conservazione delle materie prime. E anche in questo caso, non sempre, ci sono state gradite sorprese.
CSI 18.00 del 07.10.16: Il servizio di Darco Degrussa
RSI Info 07.10.2016, 17:10
Contenuto audio
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