Hatha, A A M; Paul, M; Rao, B(Academic Press Limited, 1998)
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Abstract:
One thousand, two hundred and sixty four samples of individually quick-frozen (IQF) peeled
and deveined raw and 914 samples of cooked ready to eat shrimp samples produced from
farm raised black tiger (Penaeus monodon) obtained from a seafood unit working under
HACCP concept were analysed for total aerobic plate count (APC), coliform count, Escherichia
coli, coagulase positive Staphylococci and Salmonella. The overall bacteriological
quality of the product was found to be good. Of the frozen raw shrimp, 96% of samples
showed APC below 105 while 99% of the frozen cooked ready-to-eat samples showed APC
less than 104. The APC ranged from 1·0´102 to 4·2´106 cfu/gm in frozen raw shrimp and from
1·0´102 to 6·4´104 cfu/gm in the frozen cooked shrimp. Prevalences of coliforms in raw
shrimp and cooked shrimp samples were 14·4% and 2·9% respectively. The coliform count
in raw products ranged from 1·0´101 to 2·5´103 cfu/gm and in the cooked products, from 1·0
´101 to 1·8´102 cfu/gm. Although all the cooked shrimp samples were free of coagulase
positive staphylococci, E. coli and Salmonella, 1·0, 2·0 and 0·1% of the frozen raw shrimp
samples tested positive for coagulase positive Staphylococci, E. coli and Salmonella
respectively. The Salmonella strain was identified as Salmonella typhimurium. The results
of the present study highlight the importance of implementation of HACCP system in the
seafood industry to ensure consistent quality of frozen seafood