Japanese Dish Sushi Testing
| Food/Test Category | Microbial Parameters | Analysis Method | Limits |
| Sushi | Standard Plate Count | ISO 4833-1 / FDA BAM Ch. 3 | ≤ 10⁵ CFU/g |
| Salmonella | ISO 6579-1 / FDA BAM Ch. 5 | Absent in 25 g | |
| E.Coli | ISO 16649-2 / FDA BAM Ch. 4 | <10 CFU/g or Absent | |
| Listeria | ISO 11290-1 / FDA BAM Ch. 10 | Absent in 25 g | |
| Coagulative Staphylococcus | ISO 6888-1 | <10² CFU/g | |
| Bacillus Cereus | ISO 7932 | <10³ CFU/g | |
| pH | AOAC / pH Meter Method | ≤ 4.6 (acidified sushi rice) |