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J.Health Sci., 53(4), 397-400, 2007
Microbiological Investigation of Fresh Edible Raw Sea Urchin and its Expiration Date
Teruo Kajikazawa,*, a, b Takashi Sugita,c
Akemi Nishikwa,a Fumio Nakajima,d
Miyuki Ohyama,e Nobuya Shoji,d
Megumi Kosaka,f and Yoshichika Wadag
aDepartment of Immunobiology, Meiji Pharmaceutical University,
bTokyo Metropolitan Institute of Public Health, 3-24-1 Hyakunincho, Shinjuku, Tokyo 169-0073, Japan,
cDepartment of Microbiology, Meiji Pharmaceutical University,
dTokyo Metropolitan Wholesale Market Sanitation Inspection Station, 5-2-1 Tsukiji, Chuo, Tokyo 104-0045, Japan,
eTokyo Metropolitan Tousho Public Health Center, 2-8-1 Nishishinjuku, Shinjuku, Tokyo 163-8001, Japan,
fTokyo Metropolitan Fuchu Public Health Center, 1-30-1 Fuchumachi, Fuchu, Tokyo 183-0055, Japan, and
gDepartment of Statistical Science, Meiji Pharmaceutical University, 2-522-1 Noshio, Kiyose, Tokyo 204-8588, Japan
Since no definitive standard exists for setting the expiration date of edible raw sea urchins, it is up to the importer or domestic processing manufacturer to assign an expiration date. In the present study, we performed a microbiological examination of 126 raw sea urchin samples collected from distributors at Tsukiji Market (Tokyo Metropolitan Central Wholesale Market) and evaluated their expiration dates. The expiration dates were set at 5 to 8 days after processing in approximately 80% of the products; however, microbiological examination of the samples indicated that the dates were not sufficiently accurate. Of the products, 27% did not meet the microbiological standards for freshness established by the Tokyo metropolitan government during the period preceding their expiration dates. Our results suggest that the expiration date of edible fresh raw sea urchins should be based on a microbiological examination.
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