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Prevalence of Bacteria in the Muscle of Shrimp in Processing Plant

S. M. Nazmul Alam
Department of Fisheries, Boyra, Khulna, Bangladesh

Golam Mostafa
Department of Fisheries, Boyra, Khulna, Bangladesh

Md. Didar Hossain Bhuiyan
Sobi Fish Processing Industries Ltd. Khulna, Bangladesh

Abstract/ Executive Summary:

Standard Plate Count method was used to determine the Bacterial loading in shrimp muscle in the shrimp processing plant. The experiment was carried out at receiving center, after first washing with 5 ppm chlorinated water and frozen shrimp. Assessment of bacteria and comparison was made among the five suppliers from whom the plant used to purchase the shrimp. The bacteria levels in the muscle decreased over time in shrimp in all five suppliers and varied between 8x10⁵ CFU/gm and 6x10⁵ CFU/gm. The concentration of bacteria level was found below permissible level and presents no harm to human health.

Keywords: Prevalence of bacteria, Muscle of shrimp, Processing plant

Location: Sobi Fish Processing Industries Ltd. Khulna

Start Date: 00-04-2003

End Date: 00-06-2003

Program Area: Animal Health and Management

Commodity: Shrimp

Objectives:

To assess the bacterial level in shrimp muscle through out the processing.

Methodology:

Shrimp from five suppliers were collected during April to June 2003 in Sobi Fish Processing Industries Ltd. Khulna. Each supplier is given a code number for maintaining individual record. Shrimp weighing 200 gm were taken from the following steps for microbial analysis: i. Receiving center before washing, ii. After first washing, and iii. Frozen shrimp. Dilution and plating were carried out soon after sampling and each sample unit was numbered orderly. Each dilution was plated by pepeting 1 ml of dilution into a sterile petriplates. Approximate 15 ml of plate count Agar, which has been melted and brought to 45⁰ C was poured into the plates. The plates were rotated by hand at least 5 times in the clockwise direction and 5 times in anti clockwise direction. Finally several times crosswise rotation was made for equal distribution of the media. After solidifying the plates were inverted and placed in incubator at 37⁰C for 48 hours.

Source of Information: Internet Journal of Food Safety 2005, V (5): 21-23.

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Bacteria found in shrimp muscle were higher in landing shrimp than frozen shrimp. Levels of bacteria gradually decreased over time, due to low temperature during storage than due to washing in chlorinate water. However, chlorinated water plays an important role in reducing surface contamination.

Knowledge Management: Journal