Resumo

SOUSA, Mafalda; AMARAL, Rita  e  OLIVEIRA, Beatriz. Good Practices that Contribute to Sushi Quality in Restaurants. Nutrícias [online]. 2012, n.15, pp.31-33. ISSN 2182-7230.

In some countries, to prepare sushi is mandatory using frozen fish. Portugal is out of this imposition. This review aims to define a set of good manufacturing practices to produce sushi, describe nutritional properties and possible contraindications of sushi consumption. In Portugal, information on consumption and foodborne diseases from sushi is scarse. More research is needed on this subject.

Palavras-chave : Sushi; Good manufacturing practices; Restaurants; Nutritional information.

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