Originally Posted by extra info found
Acidification of sushi rice normally occurs when the rice is warm, to facilitate appropriate
mixing. The NSW Food Authority has identified 4.6 as the critical pH level in its Food Safety Guidelines for the Preparation and Display of sushi (NSW Food Authority, 2007). At this pH, the rice is no longer considered a potentially hazardous food as the pH will not allow the growth of pathogens. In the United States, the Hospitality Institute of Technology and Management (HITM) and University of Florida also suggest that cooked rice should be adjusted to a pH less than 4.6 (Snyder, 2000; University of Florida, 2004).
Research by the University of Florida (2004) found that properly acidified rice (pH ≤ 4.6) could safely be kept out of temperature control for up to 8 hours. If a sushi outlet intends to store sushi rice out of temperature control, or for prolonged periods of time, it must ensure that the appropriate control measures are applied to minimise the opportunity for growth of the primary pathogens of concern, B. cereus and S. aureus.