Date of Completion


Document Type

Research Project

Degree Name

Grade 12


Bacteria, sashimi, Japanese restaurants, salmon sashimi, gram-negative bacteria


The number of Japanese restaurants in the world increased exponentially from the year 2006 to 2017. As a result, sashimi, a raw Japanese delicacy, is made more accessible to a higher number of people. Since sashimi does not undergo the process of cooking, bacterial infections for the consumers are at a high level especially for those who may eat sashimi regularly. This study aimed to determine the presence of Gram-negative bacteria in salmon sashimi dishes served in five local Japanese restaurants in the Mall of Asia located in Pasay City, Philippines. Moreover, if Gram-negative bacteria are present, vaguely describe the amount of gram-negative bacteria through the specific metrics namely: thin, average, and thick. The results of this research were yielded through experimentation within the ‘laboratory of Angelo King building in De La Salle Medical and Health Sciences Institute. Seven replicates for each of the salmon sashimi samples were created. Laboratory examinations performed included autoclaving, weighing, homogenization, streaking, and incubation. Results gathered showed presence of Gram-negative bacteria in all replicates for all of the salmon sashimi samples. Moreover, three of the five samples expressed few Gram-negative bacterial growth while the remaining two samples expressed average to many. Following the data results, the researchers concluded that Gram-negative bacteria is present in all five salmon sashimi samples. However, samples from two restaurants were detected to have a higher concentration of Gram-negative bacteria.

First Advisor

Vivian B. Ramirez