Paper Details

Comparative analysis of microbiological status between raw and ready-to-eat product of black tiger shrimp (Penaeus monodon)

Md. Shakir Hossain, Mehedi Mahmudul Hasan, Md. Golam Sarwer, Shuva Bhowmik

DOI: https://dx.doi.org/10.12692/ijb/6.8.43-49

Int. J. Biosci. 6(8), 43-49. April, 2015. (PDF)

Abstract:

The investigation was carried out to detect the health hazard microbiological status in raw (head on and shell on) and ready-to-eat product of black tiger shrimp (Penaeus monodon). The abundance of total bacterial load, total coliform, faecal coliform, Salmonella spp., Vibrio cholerae were determined with three different samples of raw and ready-to-eat product of black tiger shrimp. The study represents that raw (head on and shell on) shrimp contains more microorganisms, because in raw shrimp elimination of head and shell was not occurred which contains maximum number of microorganisms of the total body. Total bacterial load (Aerobic Plate Count) of raw black tiger shrimp (head on and shell on) was 1.8967× 105±0.187× 105 CFU/g whereas in ready-to-eat product of shrimp was 0.17×105CFU/g ± 0.0088× 105CFU/g respectively. However total coliform of raw black tiger shrimp and ready-to-eat product of shrimp were 66.67±14.50 MPN/g and <3 MPN/g respectively, and faecal coliform of raw black tiger shrimp (head on and shell on) and ready-to-eat product of black tiger shrimp were 2.20±1.11 MPN/g and <3MPN/g, respectively. Furthermore Salmonella spp. and Vibrio cholerae were totally absent in raw and ready-to-eat product of shrimp. The above mentioned data were under the limit of international standard. This study implies that the quality of ready-to-eat product of black tiger shrimp was excellent for exporting and presented no harm to human health.