BACTERIOLOGICAL ANALYSIS OF FROZEN SHRIMPS. 1. Total Plate Count‐Coliforms and Enterococci in Precooked Frozen Chilean Shrimp

Abstract

SUMMARY– 392 samples of precooked frozen shrimps from 2 Chilean industries (A and B) were analyzed for total bacterial count, conforms and enterococci throughout a period of 8 months. 1‐lb samples of breaded shrimp were received directly from the manufacturers after a freezing period of 10 days at —18δC. Total bacterial count ranged from 104 to 105 organisms perg. Conforms were absent in 65% of the samples from A, and in 40% of those from 8; 89.6% of the samples from A and 50.1% of those from B were bacteriologically acceptable considering a limit of not more than 50 coliforms per g. 98% of the frozen shrimp samples belonging to A contained enterococci, as did 66% of the samples from B. Smaller percentages (17% for A and 54% for B) of acceptable samples are obtained from both industries when 100 enterococci per g is considered as the limit. During the period of observation some sanitary measures were adopted and subsequent coliform counts improved. In plant A working conditions are better and the understanding of bacteriological grounds for the proper handling of food materials has led to the elaboration of a product of consistently better quality. Enterococci counts are in contradiction with coliform counts, since the low‐level coliform samples are rejected on the basis of their enterococcal content. In plant B there is a better correlation between coliform and enterococcal counts. Though not investigated, this may be related to the precooking system employed: steaming in an enclosed conveyor in A versus immersion in boiling sea‐water in B.

Development and storage characteristics of shrimp (Solenocera crassicornis) based snack food using extrusion technology

“…The characteristics found in shrimp were in agreement with the reports given by earlier researchers. (Virgilo et al, 2006;Erickson et al, 2007;Ali et al, 2013). The proximate compositions of cereal flour used for extrusion are shown in Table 1.…”