POSTHARVEST EFFECT ON VIBRIO SPP. IN SHRIMP (PENAEUS SPP.) SOLD BY VENDORS IN TRINIDAD, W. I.
2017
Balfour, S. | Badrie, N.
Postharvest processing (PPH) methods have been determined toreduce Vibrio spp. to non-detectable levels, and include cool pasteurization,cryogenic individual quick freezing (IQF) with extended storage, high hydrostaticpressure (HHP) processing, low-dose gamma irradiation and high-salinity treatment.In Trinidad and Tobago, glazing or direct contact with ice is another commonprocess used by shrimp vendors that could be useful to minimise occurrence ofVibrio spp. in marine shrimp (Penaeus spp.). Sixty glazed shrimp composites werepurchased from the five largest depots in Trinidad and were analysed for Vibrio spp.using a slightly modified methodology outlined in the US FDA BacteriologicalAnalytical Manual. The absence of Vibrio in the shrimp met international and localhuman consumption standards. In this study, Vibrio spp. was the only bacteria ofnatural inhabitants to seawater, especially in warm areas, that can contaminate livefish and shellfish. Direct contact with ice to the warm water shrimp by vendorsavoided the survival and recovery of Vibrio spp. Rapid cooling of the shrimp byglazing can injure Vibrio and thus minimise public health concerns.
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