Microbial quality of shrimp products of export trade produced from aquacultured shrimp

• Published in: International journal of food microbiology Vol. 82; no. 3; pp. 213 - 221
• Main Authors: Mohamed Hatha, A.A, Maqbool, T.K, Suresh Kumar, S
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 01.05.2003; Elsevier
• Subjects: APC; Aquaculture; Bacteriological quality; Biological and medical sciences; Colony Count, Microbial; Escherichia coli; Fish and seafood industries; Food Contamination - analysis; Food Handling - methods; Food industries; Food Microbiology; Frozen Foods - microbiology; Frozen shrimp; Fundamental and applied biological sciences. Psychology; Listeria monocytogenes; Listeria monocytogenes - isolation & purification; Penaeidae - microbiology; Penaeus monodon; Salmonella; Salmonella typhimurium; Salmonella typhimurium - isolation & purification; Shellfish - microbiology; Shellfish - standards; Staphylococcus; Staphylococcus aureus - isolation & purification; Bacteriological quality; Salmonella; Frozen shrimp; APC; Escherichia coli; Listeria monocytogenes; Penaeus monodon; Staphylococcus; Macrura; Crustacea; Edible crustacean; Arthropoda; Quality; Pathogen strain; Bacteria; Micrococcales; Frozen product; Micrococcaceae; Decapoda; Invertebrata; Biological contamination; Shrimp; Enterobacteriaceae
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/S0168-1605(02)00306-9

Bacteriological quality of individually quick frozen (IQF) shrimp products produced from aquacultured tiger shrimp ( Penaeus monodon) has been analysed in terms of aerobic plate count (APC), coliforms, Escherichia coli, coagulase-positive staphylococci, Salmonella, and Listeria monocytogenes. Eight hundred forty-six samples of raw, peeled, and deveined tail-on (RPTO), 928 samples of cooked, peeled, and deveined tail-on (CPTO), 295 samples of headless, undeveined shell-on (HLSO), and 141 samples of raw, peeled, and deveined tail-off (RPND) shrimps were analysed for the above bacteriological parameters. Salmonella was isolated in only one sample of raw, peeled tail-on. Serotyping of the strain revealed that it was S. typhimurium. While none of the cooked, peeled tail-on shrimp samples exceeded the aerobic plate count (APC) of 10 5 colony forming units per gram (cfu/g), 2.5% of raw, peeled, tail-on, 6.4% of raw, peeled tail-off, and 7.5% of headless shell-on shrimp samples exceeded that level. Coliforms were detected in all the products, though at a low level. Prevalence of coliforms was higher in headless shell-on (26%) shrimps followed by raw, peeled, and deveined tail-off (19%), raw, peeled tail-on (10%), and cooked, peeled tail-on (3.8%) shrimps. While none of the cooked, peeled tail-on shrimp samples were positive for coagulase-positive staphylococci and E. coli, 0.6–1.3% of the raw, peeled tail-on were positive for staphylococci and E. coli, respectively. Prevalence of staphylococci was highest in raw, peeled tail-off (5%) shrimps and the highest prevalence of E. coli (4.8%) was noticed in headless shell-on shrimps. L. monocytogenes was not detected in any of the cooked, peeled tail-on shrimps. Overall results revealed that the plant under investigation had exerted good process control in order to maintain superior bacteriological quality of their products.