Prevalence, persistence and control of Salmonella and Listeria in shrimp and shrimp products: A review

Shrimp are an important commodity in the international fisheries trade and there is an indication of an increase in worldwide consumption of this crustacean. Salmonella and Listeria have been isolated from shrimps and shrimp products on a regular basis since the 1980s. The continued reporting of the...

Full description

Bibliographic Details
Published in:Food Control
Main Authors: Norhana, M N Wan, Poole, SE, Deeth, HC, Dykes, GA
Other Authors: G Campbell-Platt
Format: Article in Journal/Newspaper
Language:English
Published: Pergamon 2010
Subjects:
Salmonella
Listeria
Shrimp
Prawns
TO-EAT SHRIMP
PRAWN MACROBRACHIUM-ROSENBERGII
FIELD GEL-ELECTROPHORESIS
HIGH-PRESSURE TREATMENT
PENAEUS-MONODON
ESCHERICHIA-COLI
VIBRIO-CHOLERAE
FROZEN SHRIMP
STORAGE-TEMPERATURE
PANDALUS-BOREALIS
C1
Pandalus borealis
Online Access:https://espace.library.uq.edu.au/view/UQ:191150
Description
Summary:Shrimp are an important commodity in the international fisheries trade and there is an indication of an increase in worldwide consumption of this crustacean. Salmonella and Listeria have been isolated from shrimps and shrimp products on a regular basis since the 1980s. The continued reporting of the presence of these pathogens in fresh and frozen shrimps, and even in the lightly preserved and ready-to-eat products, indicates that the existing practices used by the manufacturers or processors are insufficient to eliminate these pathogens. This paper reviews the information available on Salmonella and Listeria in shrimp and makes recommendations on control options and avenues for future research in order to improve shrimp safety and quality.

Similar Items