Analysis of Vibrio cholerae risk profile in the black tiger shrimp's production chain
2004
Poonsap Virulhakul(Department of Fisheries, Bangkok (Thailand). Office of Central Administration) | Niracha Wongchinda(Department of Fisheries, Bangkok (Thailand). Fishery Technological Development Div.) | Kanokphan Srimanobhas(Department of Fisheries, Bangkok (Thailand). Fish Inspection and Quality Control Div.) | Warapa Mahakarnchanakul(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry) | Sudsai Trivanich(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry)
Results showed that V. cholerae nonO1/non0139 occurring in the environment both in freshwater and brackish water as contamination was found in farmed shrimp. Not only farm product could contaminated at source, untreated surface water used for cleansing of the product by all pre-processing establishments was also a potential source. Ice bought from ice making plants used in fish market, war market and in freezing plant was contaminated with V. cholerae nonO1/nonO139 as well. Moreover, samples of raw shrimp, water and ice collected at freezing plants were detected V. cholerae nonO1/nonO 139. Regarding the production steps, culturing, harvesting and ice-shocking steps were the major risk of V. cholerae. Based on the findings, a guideline has been proposed for curbing the incidence of this highly contagious pathogen. Public agencies (e.g., Department of fisheries, Department of Health, Academic Institutes, Sub-district Administration). The private sector (e.g., farmers, farm owners, cold storage, processing plants, cooperatives), supporting agencies (e.g., Department of Public Transport, Department of Internal Trade all have roles to play. Promotion of Good Aquaculture Practice (GAP), Code of Conduct at the shrimp farms as well as the implementation of Good Manufacturing Practice (GMP) at processing establishments will help reduce the contamination. A mandatory implementation of HACCP by all Freezing plants, good hygiene practice at all domestic markets, food shops, restaurants could reduce of even eliminate cholera contamination. Good handling is also applicable to households where consumption of raw food should be discouraged.
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This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University
