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

Norhana, M.N. Wan; Poole, Susan E.; Deeth, Hilton C.; Dykes, Gary A.

doi:10.1016/j.foodcont.2009.06.020

Cited by 129 publications

(97 citation statements)

References 129 publications

(134 reference statements)

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“…Norhana et al [59] in their comprehensive review paper on prevalence, persistence, and control of Salmonella and Listeria in shrimp and shrimp products indicated that the continued reporting of the presence of these bacteria in fresh and frozen shrimps, and even in the lightly preserved and ready-to-eat products, shows that the existing hygienic practices in fishery industry are insufficient to eliminate these pathogens which have been isolated from shrimps and shrimp products on a regular basis since the 1980s. Shrimp is frequently imported from tropical and subtropical areas and reports indicate that the product does not always meet the microbiological standards set for EU-producing countries or USA, because of either contaminated production sites or unhygienic processing conditions.…”

Section: Reducing Salmonella Spp In Fish and Shellfishmentioning

confidence: 99%

Application of Ionizing Radiation for Control of Salmonella in Food

Szczawinska¹

2017

Current Topics in Salmonella and Salmonellosis

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Ionizing radiation (gamma rays from the radionuclides cobalt-60 or cesium-137, e-beams) is an effective, nonthermal method to reduce or eliminate food-borne pathogens, including Salmonella spp. both in raw and in cooked meats, poultry, fish, and shellfish. Irradiation treatment, applied as the final processing step, seems to be particularly promising in the case of packed food products, including ready-to-eat food. Final packaged food products can be contaminated from post-lethality exposure, that is, after heat treatment and before packaging. The application of ionizing radiation after packaging can eliminate or considerably reduce both saprophytic and pathogenic microflora in final products. It is of particular importance in the case of ready-to-eat food which is not subjected to heat treatment before consumption. According to hurdle concept technology, the combination of existing and novel preservation methods can ensure safety of food by applying all treatments as mild as possible. Irradiation treatment can be combined with the use of natural antibacterial compounds, such as extracts of spices and herbs, or various packaging systems. Doses of ionizing radiation required for the inactivation of Salmonella spp. in fish and seafood are lower than those used for meats and poultry.

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Section: Reducing Salmonella Spp In Fish and Shellfishmentioning

confidence: 99%

Application of Ionizing Radiation for Control of Salmonella in Food

Szczawinska¹

2017

Current Topics in Salmonella and Salmonellosis

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“…Irradiation of sea foods and fresh meats is proposed to extend shelf-life, inactivate parasites and decrease pathogen load (Norhana et al, 2010). Many studies indicated that irradiation at doses of 3 kGy, should yield 2 to 5 log10 reduction of pathogenic, non spore forming bacteria Lim et al, 2007).…”

Section: Sea Foods and Fresh Meatsmentioning

confidence: 99%

“…Many studies indicated that irradiation at doses of 3 kGy, should yield 2 to 5 log10 reduction of pathogenic, non spore forming bacteria Lim et al, 2007). The applicable dose to fresh meats and sea foods should be adapted to the pathogen reduction and the product (O'Bryan et al, 2008;Norhana et al, 2010). For example, Shrimp is separate from fish and shellfish given that certain pathogens (i.e Listeria monocytogenes) for several log10 reductions need doses in excess of 3 kGy.…”

Section: Sea Foods and Fresh Meatsmentioning

confidence: 99%

The Potential of Food Irradiation: Benefits and Limitations

Mostafavi¹,

Mirmajlessi²,

Fathollahi³

2012

Trends in Vital Food and Control Engineering

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“…Já o camarão-branco do Pacífico (Litopenaeus vannamei), que é a espécie mais cultivada no Nordeste do país em 2010, particularmente nos estados do Ceará e Rio Grande do Norte, responderam por 80% do total produzido pela aquicultura marinha entre e 2010(BRASIL, 2010.…”

Section: Introductionunclassified

“…O aumento do preço de exportação de crustáceos entre os anos de 2009e 2010, de US$ 6,38/kg para US$ 18,64/kg, representando 192% (BRASIL, 2010 refletiu positivamente na balança comercial de pescado brasileira, reforçando assim a importância dos crustáceos como produto promissor para o desenvolvimento social e econômico do país.…”

Section: Introductionunclassified

Análise dos perigos associados ao camarão Litopenaeus vannamei no Brasil

Nascimento¹

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AGRADECIMENTOSPrimeiramente, agradeço a Deus, que permitiu que eu não desistisse e concetrizasse esse sonho.À minha mãe, Lindinalva, pelo carinho,educação e amor durante todo este trabalho.Ao meu noivo, Peterson, que sempre esteve ao meu lado, apoiando e confortando meu coração nos momentos difíceis.Às minhas queridas irmãs, Maria e Cecília, por serem minha fonte de equilibrio emocional, com as quais me aconselhei, tendo tudo que precisei.A todos os meus irmãos e familiares, que estão sempre ao meu lado, seja aplaudindo nos momentos felizes, seja compreendendo nos momentos difíceis, pois foi nessa hora que percebi quão importante eles são na minha vida, e conclui que família é como o alicerce com que se constróem pontes firmes e fortes.À minha orientadora, Professora Evelise Oliveira Telles, que, com sua inteligência e compreensão, foi fundamental na concretização deste trabalho.Aos meus queridos mestres,colegas e amigos do VPS que colaboraram na minha formação, em especial a Sandra Sanches, da qual obtive todo auxílio necessário nas diferentes etapas deste trabalho. and Hepatonecrotysing bacteria of prawns, which promote large losses in the supply chain due to a drop in productivity and high mortality rates. They are considered dangerous to animal and human health, because they maintain viable pathogens in crop plants, resulting from inadequate health management practices and falling water quality in the ponds. In relation to chemical hazards, the indiscriminate use of sodium metabisulphite, inorganic contaminants and residues of veterinary drugs and pesticides can result in situations of high toxicity to animals and the environment, and must be controlled by adopting good environmental management practices, implementation of depopulation and the establishment of microbiological parameters and environmental conditions in nurseries. Physical hazards can be related to any failure in the process of industrialization and commercialization, in which the detection of foreign objects should be checked by visual inspection and the use of metal detectors. Since it is a promising socio-economic development of the country, it is extremely important to adopt measures to control these hazards, including the principles of " Good Practice" and "Hazard Analysis and Critical Control Points " in the management of environment and health in all links in the production chain, from the farms to the consumers.

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

Cited by 129 publications

References 129 publications

Application of Ionizing Radiation for Control of Salmonella in Food

Application of Ionizing Radiation for Control of Salmonella in Food

The Potential of Food Irradiation: Benefits and Limitations

Análise dos perigos associados ao camarão Litopenaeus vannamei no Brasil

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