Significance of Cross-contamination on Bacteriological Quality of Black Tiger Shrimp (Penaeus monodon Fabricius 1798) for Export Trade Produced in Fish Processing Plant

Kumar, Basudev Manda Sourabh; Bhattacharya, Dubey Dona; Chand, Bimal Kinkar

doi:10.4172/2155-9546.1000381

Cited by 3 publications

(4 citation statements)

References 19 publications

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“…of foodborne AMR microorganisms in the food commodity production to consumption continuum . Contamination of seafood by E. coli can occur at multiple points along the production-to-consumption continuum, from the aquatic and culture environment, to processing, retail and food preparation [ 53 , 54 ]. A comparison of enterohaemorrhagic E. coli (EHEC) from human and animal sources demonstrated the ability of this organism to survive in the aquatic environment for variable periods depending upon water temperatures and physicochemical variables [ 55 ].…”

Section: Results (Headings As Per the Codex Guidelines)mentioning

confidence: 99%

“…[156] suggested from their study comparing bacterial flora of cultured Asian and local wild caught seafood that the normal bacterial flora is similar from both sources and the flora at the retail level likely represents a contamination from ‘repeated handling and exposure to contaminated surfaces and water during processing’ [156]. This has been echoed by other authors where harvest, transport and product manipulation have all been implicated in increased bacterial contamination [54,68,157–159].…”

Section: Results (Headings As Per the Codex Guidelines)mentioning

confidence: 99%

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Carbapenem-resistant Escherichia coli from shrimp and salmon available for purchase by consumers in Canada: a risk profile using the Codex framework

et al. 2022

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Resistance to carbapenems in human pathogens is a growing clinical and public health concern. The carbapenems are in an antimicrobial class considered last-resort, they are used to treat human infections caused by multidrug-resistant Enterobacterales, and they are classified by the World Health Organization as 'High Priority Critically Important Antimicrobials'. The presence of carbapenem-resistant Enterobacterales (CREs) of animal-origin is of concern because targeted studies of Canadian retail seafood revealed the presence of carbapenem resistance in a small number of Enterobacterales isolates. To further investigate this issue, a risk profile was developed examining shrimp and salmon, the two most important seafood commodities consumed by Canadians and E. coli, a member of the Enterobacterales order.Carbapenem-resistant E. coli (CREc) isolates have been identified in shrimp and other seafood products. Although carbapenem use in aquaculture has not been reported, several classes of antimicrobials are utilized globally and co-selection of antimicrobial-resistant microorganisms in an aquaculture setting is also of concern. CREs have been identified in retail seafood purchased in Canada and are currently thought to be uncommon. However, data concerning CRE or CREc occurrence and distribution in seafood is limited, and argue for implementation of ongoing or periodic surveillance.

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Section: Results (Headings As Per the Codex Guidelines)mentioning

confidence: 99%

Section: Results (Headings As Per the Codex Guidelines)mentioning

confidence: 99%

Carbapenem-resistant Escherichia coli from shrimp and salmon available for purchase by consumers in Canada: a risk profile using the Codex framework

et al. 2022

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“…As noted by Loest et al [ 15 ], seafood contamination by Enterobacterales can occur at multiple points along the seafood to fork continuum, from the culture environment, harvesting and processing activities and seafood preparation in the retail and consumer home environment [ 15 , 50 , 51 ].…”

Section: Results (Headings As Per the Codex Guidelines)mentioning

confidence: 99%

“…Growth, Survivability and Inactivation in Foods (e.g., D-Value, Minimum pH for Growth) of Foodborne AMR Microorganisms in the Food Commodity Production to Consumption Continuum As noted by Loest et al [15], seafood contamination by Enterobacterales can occur at multiple points along the seafood to fork continuum, from the culture environment, harvesting and processing activities and seafood preparation in the retail and consumer home environment [15,50,51].…”

Section: Pathogenicity Virulence and Linkage To Resistance Of Particu...mentioning

confidence: 99%

Extended Spectrum β-Lactamase-Producing Enterobacterales of Shrimp and Salmon Available for Purchase by Consumers in Canada—A Risk Profile Using the Codex Framework

Uhland,

Li,

Mulvey

et al. 2023

Antibiotics

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The extended-spectrum β-lactamase (ESBL)-producing Enterobacterales (ESBL-EB) encompass several important human pathogens and are found on the World Health Organization (WHO) priority pathogens list of antibiotic-resistant bacteria. They are a group of organisms which demonstrate resistance to third-generation cephalosporins (3GC) and their presence has been documented worldwide, including in aquaculture and the aquatic environment. This risk profile was developed following the Codex Guidelines for Risk Analysis of Foodborne Antimicrobial Resistance with the objectives of describing the current state of knowledge of ESBL-EB in relation to retail shrimp and salmon available to consumers in Canada, the primary aquacultured species consumed in Canada. The risk profile found that Enterobacterales and ESBL-EB have been found in multiple aquatic environments, as well as multiple host species and production levels. Although the information available did not permit the conclusion as to whether there is a human health risk related to ESBLs in Enterobacterales in salmon and shrimp available for consumption by Canadians, ESBL-EB in imported seafood available at the retail level in Canada have been found. Surveillance activities to detect ESBL-EB in seafood are needed; salmon and shrimp could be used in initial surveillance activities, representing domestic and imported products.

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Study of HACCP and microbial quality of seafood during processing in plants around Kolkata

Dutta¹,

Nath²,

Chowdhury³

et al. 2016

TAJAS

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Food quality has become a considerable issue in food sector over the past decade. The food safety concepts are gaining attention not only in developed countries but also in developing countries like India. Finfish and shellfish are some of the highly perishable commodities, so, systematic approach is required to maintain quality during processing. There is a worldwide trend towards food safety and quality in order to prevent food borne illness. For ensuring food safety there are several quality control systems, out of which the Hazard Analysis and Critical Control Point (HACCP) is the most acceptable. In the present study, a survey was made to put an idea of implementation Quality Assurance and HACCP system in seafood plants in West Bengal. The bacteriological loads in all these plants were studied and found acceptable as per ICMSF (1988) guidelines. Further, an attempt was made to identify Critical Control Point (CCP) during receiving end of raw material at seafood processing plants. Thrust was given to adopt Total Quality Management practices during inspection of processing plants.

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Significance of Cross-contamination on Bacteriological Quality of Black Tiger Shrimp (Penaeus monodon Fabricius 1798) for Export Trade Produced in Fish Processing Plant

Cited by 3 publications

References 19 publications

Carbapenem-resistant Escherichia coli from shrimp and salmon available for purchase by consumers in Canada: a risk profile using the Codex framework

Carbapenem-resistant Escherichia coli from shrimp and salmon available for purchase by consumers in Canada: a risk profile using the Codex framework

Extended Spectrum β-Lactamase-Producing Enterobacterales of Shrimp and Salmon Available for Purchase by Consumers in Canada—A Risk Profile Using the Codex Framework

Study of HACCP and microbial quality of seafood during processing in plants around Kolkata

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