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Microbiological Quality of Breaded Shrimp During Processing.

A P Duran1, B A Wentz1, J M Lanier1

  • 1Minneapolis Center for Microbiological Investigations, Minneapolis, Minnesota 55401 and Division of Microbiology and Division of Mathematics, Food and Drug Administration, Washington, D.C. 20204.

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This summary is machine-generated.

This study tracked microbial loads in shrimp processing, finding significant reductions in aerobic plate counts (APC) from raw to frozen products. Overall, bacterial contamination remained low, with Salmonella detected in only one finished sample.

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Area of Science:

  • Food Microbiology
  • Seafood Safety
  • Microbial Enumeration Techniques

Background:

  • Good Manufacturing Practices (GMP) are crucial for ensuring the microbiological safety of processed foods.
  • Seafood processing environments present unique challenges for microbial control.
  • Understanding microbial dynamics throughout the shrimp breading process is essential for public health.

Purpose of the Study:

  • To quantify the reduction of aerobic plate counts (APC) and coliforms during shrimp breading and freezing.
  • To assess the prevalence of Escherichia coli, Staphylococcus aureus, and Salmonella in shrimp processing lines.
  • To evaluate the effectiveness of GMP in controlling microbial contamination in breaded shrimp products.

Main Methods:

  • Collection of duplicate shrimp and breading material samples from 12 locations across 33 US firms.
  • Microbiological analysis including aerobic plate counts (APC) at 30°C and 35°C, coliforms, E. coli, S. aureus, and Salmonella.
  • Sampling conducted over two days during 63 inspections, covering all stages from raw materials to finished frozen products.

Main Results:

  • Aerobic plate counts (APC 35) decreased from a geometric mean of 2.1 × 10^6 CFU/g in stock shrimp to 3.3 × 10^5 CFU/g in finished products.
  • 78% of finished samples met the ≤10^6 CFU/g standard for APC at 35°C.
  • Coliform counts increased slightly after batter-breading but remained relatively stable; E. coli and S. aureus counts were consistently low (≤3 and ≤10/g).
  • Salmonella was detected in only one of 118 finished product samples.

Conclusions:

  • Shrimp breading processes, when adhering to GMP, effectively reduce microbial loads, particularly APC.
  • The processing steps maintain low levels of indicator organisms like E. coli and S. aureus.
  • The overall microbiological quality of breaded shrimp products is high, with minimal risk from Salmonella contamination.