Maitrise du risque lié à Vibrio parahaemolyticus dans les produits halieutiques destinés à l'exportation : cas d'une usine sénégalaise de pêche/Control of Vibrio parahaemolyticus risk in exported seafood products: Case of a Senegalese fishing factory

The article deals with the implementation of sanitizing procedures based on HACCP in a Senegalese company specialized in exporting seafood products. The objective of the study was to improve the risk control of Vibrio parahaemolyticus in Senegalese seafood products exported to Europe. The study focu...

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Published inBiotechnologie, agronomie, société et environnement Vol. 19; no. 4; p. 317
Main Authors Coly, Ignace, Sow, Amy Gassama, Seydi, Malang, Martinez-Urtaza, Jaime
Format Journal Article
LanguageFrench
Published Gembloux Les Presses Agronomiques de Gembloux 01.10.2015
Subjects
Contamination
Exports
Factories
Seafood
Senegal
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Summary:The article deals with the implementation of sanitizing procedures based on HACCP in a Senegalese company specialized in exporting seafood products. The objective of the study was to improve the risk control of Vibrio parahaemolyticus in Senegalese seafood products exported to Europe. The study focused on 101 samples of finished products, winch were analyzed using the ISO 8914:1990 method, to assess the presence of pathogenic V. parahaemolyticus. The initial manufacturing process was then modified by increasing good hygiene practices and sanitizing chlorine treatments. The new process was tested with 26 samples to assess its effectiveness. The 26 samples were analyzed using the same method, ISO 8914:1990. Of the 101 samples obtained from the first manufacturing method, V. parahaemolyticus strains were isolated at a rate of 6.9%. All of these were found to possess the tlh, but not the tdh or trh genes. However, no strains of Vibrio cholerae or Vibrio vulnificus were detected. The new process significantly reduced the rate of V. parahaemolyticus detected in the finished products, as evidenced by the 26 checks on product samples, winch showed the absence of Vibrio spp. strains from the bactériologie isolation stage. The rigorous implementation of good hygiene and manufacturing practices and the reinforcement of sanitizing chlorine treatments significantly reduced the rate of V. parahaemolyticus in the finished products.
ISSN:1370-6233
1780-4507