Wednesday, August 29, 2007
Brief blog exercise
I said it earlier in the previous post, however I enjoy eating sushi. I have never gotten sick after eating sushi and I am curious as to why. Is my topic too broad/narrow? Should I focus in on some specific aspect of sushi preparation? This should be a fairly simple thing to research and will be easy to find a lot of information on, but I'd just like some reassurance. Thanks!
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i took a microbio class over the summer, and we kind of talked about this! i know that the "flash-freezing" takes place in sushi preparation to ensure that most common microbes that are mesophiles or thermophiles are to be killed. wasabi has anti-microbial properties. maybe you could revise your prospectus to answer a question like, "how is microbiology used for safe sushi preparation?"
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