title: Levels of Vibrio parahaemolyticus in Indian shrimp undergoing processing for export.
abstract: A study of 56 samples of raw prawns, 50 samples of processed prawns, and 57 samples of frozen prawns from five prawn-processing factories around Mangalore for the levels of Vibrio parahaemolyticus revealed that most of these samples carry a load of less than 10/g. None of the samples had counts greater than 10(2)/g, indicating that the prawn-processing factories are able to meet the International Commission on Microbiological Specifications for Foods (ICMSF) suggested limit of 10(2) V. parahaemolyticus per gram for frozen prawns.
mesh_terms: D000818:Animals; D033364:Decapoda / Q000382:microbiology*; D005516:Food Microbiology; D005525:Food-Processing Industry / Q000592:standards*; D005615:Freezing; D005628:Frozen Foods / Q000592:standards; D007194:India; D014736:Vibrio parahaemolyticus / Q000302:isolation & purification*