title: Microbial quality of shrimp products of export trade produced from aquacultured shrimp.
abstract: 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.
authors.affiliation: School of Enviromental Sciences, Mahatma Gandhi University, P.O. Box No. 253, 686 001, Kerala, Kottayam, India. mohamedhatha@hotmail.com
authors.forename: A A
authors.initials: AA
authors.lastname: Mohamed Hatha
authors.forename: T K
authors.initials: TK
authors.lastname: Maqbool
authors.forename: S
authors.initials: S
authors.lastname: Suresh Kumar
mesh_terms: D017756:Aquaculture; D015169:Colony Count, Microbial; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D005628:Frozen Foods / Q000382:microbiology; D008089:Listeria monocytogenes / Q000302:isolation & purification; D033561:Penaeidae / Q000382:microbiology*; D012486:Salmonella typhimurium / Q000302:isolation & purification; D012758:Shellfish / Q000382:microbiology* / Q000592:standards*; D013211:Staphylococcus aureus / Q000302:isolation & purification