No abstract

Microbiological quality assessment is a crucial part of sea food processing industries. The food processing companies must safeguard the quality and safety of their products for the consumers. The study was carried out to assess the microbial load (total bacterial load-total coliforms, fecal coliforms, Salmonella spp, and Vibrio cholera) of ready-to-eat exportable Horina shrimp (Metapenaeus Monoceros) products processed in a sea food processing industry of Bangladesh. For the microbial analyses, samples were collected from cooked IQF (Individual Quick Freezer) shrimp and BF (Block Frozen) shrimp. Microbial analysis was conducted using the standard protocol for counting and identifying microorganisms. Total bacterial load in cooked four samples of Horina shrimp (Br. CPBF, Br. Cooked & peeled BF, Hr. PUD cooked IQF, Br. CP&D BF) were 0.059×10 5 cfu/g, 0,054×10 5 cfu/g, 0.069×10 5 cfu/g, 0.059×10 5 cfu/g, respectively. Total coliform and fecal coliform of cooked shrimps was < 3 MPN/g. Escherichia coli, Salmonella and V. Cholera were totally absent in cooked shrimp products. The data demonstrated that all the values were under the limit of ICMSF recommended microbiological standard might be because of maintaining possible critical control (CCPs) and critical control point (HACCP) system. The result of the present study implies that the Horina shrimp ready-to-eat product in sea food industry from Bangladesh was of excellent quality for export, and posed no risk to human health.