Ahmed, O., Amin, H. (2018). Detection and Survival of Vibrio Species in Shrimp (Penaeus indicus) and Mussel (Mytilus galloprovincialis) at Landing and after Processing at Seafood Markets in Suez, Egypt. Journal of Food and Dairy Sciences, 9(12), 411-417. doi: 10.21608/jfds.2018.36107
Omaima Ahmed; H. Amin. "Detection and Survival of Vibrio Species in Shrimp (Penaeus indicus) and Mussel (Mytilus galloprovincialis) at Landing and after Processing at Seafood Markets in Suez, Egypt". Journal of Food and Dairy Sciences, 9, 12, 2018, 411-417. doi: 10.21608/jfds.2018.36107
Ahmed, O., Amin, H. (2018). 'Detection and Survival of Vibrio Species in Shrimp (Penaeus indicus) and Mussel (Mytilus galloprovincialis) at Landing and after Processing at Seafood Markets in Suez, Egypt', Journal of Food and Dairy Sciences, 9(12), pp. 411-417. doi: 10.21608/jfds.2018.36107
Ahmed, O., Amin, H. Detection and Survival of Vibrio Species in Shrimp (Penaeus indicus) and Mussel (Mytilus galloprovincialis) at Landing and after Processing at Seafood Markets in Suez, Egypt. Journal of Food and Dairy Sciences, 2018; 9(12): 411-417. doi: 10.21608/jfds.2018.36107
Detection and Survival of Vibrio Species in Shrimp (Penaeus indicus) and Mussel (Mytilus galloprovincialis) at Landing and after Processing at Seafood Markets in Suez, Egypt
Department of Fish Processing and Technology, Faculty of Fish Resources, Suez University, Suez, Egypt
Abstract
This study was carried out to determine the safety of shrimp and mussels at landing and after post-harvest processing commonly carried out at markets in Suez. Fresh mussels and shrimp samples were collected from seafood Suez markets and were microbiologically evaluated raw or after have been subjected to one of the following treatments; steaming at 80°C for 5 min, chilling at 4°C for 24 hrs, or freezing at -5.0 ± 1.0°C for 24 hrs. Vibrio species including Vibrio alginolyticus, V. fluvialis, and V. cholera were identified in both samples. Vibrio alginolyticus was the most prevalent species in raw mussels (20%) and shrimps samples (20%). Post-harvest processing improved the safety of the final products. To estimate the efficacy of these processing treatments on V. alginolyticus in shrimp and mussels, the materials were inoculated with the bacteria at 7 Log CFU/g. Steaming eliminated the microbiological load of mussels to undetected level and reduced V. alginolyticus count in shrimps to < 1 Log CFU/g estimated. Chilling and freezing had a limited reduction of about 1 and 2 Log reductions, respectively, in the samples after 24 hrs.
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