A survey of process hygiene in the Sri Lanka prawn industry

Abstract

A survey of process hygiene in the Sri Lanka prawn industry has shown that incoming raw materials had extremely high bacterial loadings, about 50 % of samples analysed having total counts in excess of lo7 g-l. Although deheading, washing and freezing reduced this loading, total bacterial counts on final products were often in the range 106-107 g-l. Staphyloccocus aureus often exceeded 102 8-1 though most samples had levels of Escherichia coli of < 6 g-l. Of 262 personnel in export prawn plants in Sri Lanka, 137 (52%) were found to carry S. aureus on their fingers; between companies the prevalence of S. aureus ranged from 22-92%. Although five companies provided sanitiser hand-dips this was found to be ineffective for the control of S. aureus. In addition, provision of hand-washing facilities, protective clothing and toilet facilities was inadequate. Of the 15 export plants surveyed, only five were found to have a process which was adequately controlled. The most common process defects included inadequate chilling of prawns following the several washing stages, use of block ice to chill prawns, high prawn : ice ratios, and cross contamination between processed and raw products.

Salmonella risks due to consumption of aquaculture-produced shrimp

“…Cross-contamination during industrial shrimp processing and consumer handling and contact with kitchen surfaces was not considered, however, contamination of processing equipment surfaces and transfer to shrimp can play an important role in pathogen risks (Guobjoernsdottir et al, 2005). Temperature control may vary throughout shrimp handling, further adding to variability during shrimp processing and transport to the customer (Sumner et al, 1982).…”