Abstract: Colony forming units in raw fish material and sashimi were determined to evaluate the food-derived hygienic condition.Results showed that colony forming unit in raw fish material reached to 104 cfu/g and decreased to below102 cfu/g after processingand addition of Ginger, soy sauce and vinegar into various flavor sashimi. The contaminants in dishes resulted from fish. Safetyand hygiene of sashimi was guaranteed by processing sterility, heating with spices and refrigeration.

Key words: sashimi, food-derived, sanitary evaluation