Bacterial Abundance In Indian White Shrimp, Penaeus Indicus Collected From Two Different Market Conditions Of Dhaka City

Abstract

A study was accomplished in regard to the microbiological abundance in the muscle of Indian White Shrimp (Penaeus indicus) collected from three departmental chain shops and three local markets of Dhaka metropolitan city has been assessed in terms of total bacterial count (TBC), coliform and Salmonella? Shigella (SS) counts. The TBC ranged from 2.1 ± 0.20 × 104 to 4.7 ± 0.50 × 105 cfu/g for departmental shop frozen shrimp and 4.2 ± 0.45 × 106 to 1.3 ± 0.50 × 108 cfu/g for local market iced shrimp. The total coliform count ranged between 1.6 ± 0.20 × 102 and 2.1 ± 0.25 × 103 cfu/g for the chain shop frozen shrimp and 2.8 ± 0.30 × 103 and 7.8 ± 0.50 × 105 cfu/g for the retail market iced shrimp. Furthermore, the Salmonella?Shigella (SS) count for chain shop frozen and local market iced shrimp varied from 0.5 ± 0.0 × 102 to 1.3 ± 0.10 × 102 cfu/g and 0.7 ± 0.0 × 102 to 2.1 ± 0.25 × 102 cfu/g, respectively. Presence of Vibrio spp. was confirmed in 11 samples (5 from departmental shops and 6 from local markets). In case of antibiotic sensitivity pattern of the indicator and pathogenic isolates, all of them were resistant to penicillin and bacitracin. Most of the isolates were sensitive to streptomycin, chloramphenicol and kanamycin. The results confirmed that the samples of local markets contained high pathogenic bacterial load which are supposed to be threat to food safety creating food borne diseases. DOI: http://dx.doi.org/10.3329/dujbs.v21i1.9741 DUJBS 2012 21(1): 29-38

Bacterial flora of mud crab, Scylla olivacea, collected from different markets of Dhaka City

“…Staphylococci counts of live crabs were not within the acceptable limit (10 3 cfu g -1 ) recommended by ICMSF (1998). The results confirmed that the samples of local markets contained high pathogenic bacterial load which are supposed to be a threat to food safety creating food borne diseases (Nilla, et al, 2012).The high total aerobic counts is an indication of reduced shelf-life for the crab meats while the high coliform and staphylococcal counts is an indication of potential food infection/ intoxication (Buchanan, 1991). The TBC counts of this study were more or less similar to the study of Lalitha et al, 2012.…”

Effect of freezing period on the microbial and nutrient quality of pool barb, Puntius sophore from Dhaka city retail market, Bangladesh

“…Besides, Vibrio spp. present mainly in intestine of fish and as the whole fish was considered for microbial analysis, so the density was high (Nilla et al 2012a). This result revealed that microbial quality of local markets was not good due to presence of Vibrio spp.…”

“…It concerns with animal protein derived from marketed fish, fishery products, meats and meat products that creates a high risk commodity regarding to microbial contaminations, adulterants and natural toxicity (Nilla et al 2012a). Besides, bacteriological *Corresponding author: E-mail: mgmustafabd@yahoo.com 1 Department of Microbiology, University of Dhaka, Dhaka-1000, Bangladesh. quality is directly related to the spoilage of fish and becomes the cause of outbreak of food poisoning (Nilla et al 2012b).…”

Effects of gamma irradiation on the shelf-life of frozen tiger shrimp, Penaeus monodon (Fabricius, 1798)

“…It concerns with animal protein derived from marketed fish, fishery products, meats and meat products that creates a high risk commodity regarding to pathogenic/ microbial contaminations, adulterants and natural toxicity causes death [1] . Bacteriological quality of fish concerns to the spoilage and in some cases creates chance for the outbreak of food poisoning [2] .…”

“…Besides, anthropogenic and biological contagions depreciate the water quality of the shrimp farming area which cause great difficulties in shrimp exporting with the international quality standard. Shrimps, exported principally to USA, Japan and Europe from Bangladesh [3] , is threatened for low quality of processed shrimp products due to small size, bacterial load or presence of chemical residue levels [1,2] . Raw or frozen shrimp deteriorated by improper handling are responsible for causing foodborne diseases [1] and diseases transmission.…”