title: [Hygienic and commercial quality of Senegalese frozen shrimp].
abstract: 100 samples of shrimps (frozen entire raw shrimps: FERS and frozen peeled raw shrimps: FPRS) collected in one urban factory, were studied to assess their hygienic and commercial quality. In addition to bacteriological analysis, the dosage of residual bisulphite content was carried out. It appeared that: level of aerobic plate was high for FERS: 2.55.10(4)/g and weak for FPRS: 2.45.10(5)/g; level of psychrotophic micro organisms was relatively high for FERS: 1.07.10(4)/g and very weak for FPRS: 0.53.10(4)/g; level of fecal coliform was high for fers: 30.62/g and FPRS: 68.75/g; Staphylococcus aureus and Anaerobic sulphite reducing organisms counts were low; neither salmonella nor Vibrio parahaemolyticus was found; residual bisulphite content is higher than the standard in 10 p.100 of samples. The upholding of the exported level of senegalese shrimps implies and improvement of their hygienic quality.
authors.affiliation: E.I.S.M.V., Dakar, Sénégal.
authors.forename: M
authors.initials: M
authors.lastname: Seydi
authors.forename: P N
authors.initials: PN
authors.lastname: Niang
mesh_terms: D000818:Animals; D033364:Decapoda / Q000382:microbiology*; D005525:Food-Processing Industry / Q000592:standards*; D012675:Senegal
vernacular_title: Qualité hygiénique et commerciale des crevettes sénégalaises congelées.