Prevalence of Pathogenic Bacteria in Shrimp Samples Collected from Hatchery, Local Markets and the Shrimp Processing Plant

Abstract

Export quality frozen shrimps comprise as one of the major economic interests in Bangladesh. During cultivation or processing and packaging, microbial condition is an important issue to maintain the quality of shrimps. Eight shrimp samples, of which, one from hatchery, 3 from local markets and 4 processed export quality samples were studied for microbiological risk assessment (MRA). One hatchery, three market and two export quality shrimp samples were found to contain bacterial pathogens probationary identified as Escherichia coli, Klebsiella spp., Vibrio spp., Aeromonas spp., Pseudomonas spp., Listeria spp., Shigella-like organisms, Staphylococcus aureus, and Salmonella spp. and two other processed export quality shrimp samples were completely free of pathogens of any type. Surprisingly, the later two processed export quality shrimp samples showed antibacterial activity against E. coli, Klebsiella sp. and Vibrio sp.Bangladesh J Microbiol, Volume 29, Number 1, June 2012, pp 7-10

Bacteriological Study of Fish Samples Collected from Different Markets in Some Egyptian Governorates and Antimicrobial Sensitivity of Isolates

“…(Rahman et al, 2012) which may get entry into the fish from their habitat or during the fish transportation and storage (Frazier and Westhoff, 1995;Eze et al, 2010). A number of reports suggested that the consumption of the microbiologically spoiled seafoods might be responsible for food-borne diseases like diarrhea, salmonellosis, shigellosis, cholera and even some neurological diseases by an array of viruses, bacteria, fungi and parasites (Snowdon et al, 1989;Starutch, 1991;Karunasagar et al, 1994;Cray and Moon, 1995;Wallace et al, 1999;WHO, 2012).…”

Demonstration of virulent genes within Listeria and Klebsiella isolates contaminating the export quality frozen shrimps

“…Our earlier microbiological and molecular studies on the export quality shrimps demonstrated a huge microbial contamination, possibly due to the lack of hygienic maintenance during the finished product processing and inappropriate storage (Rahman et al 2012;Hassan et al 2013;Ahmed et al 2013;Sultana et al 2014;Noor et al 2014). The tested bacterial isolates were found almost to be drug-resistant .…”

Molecular characterization of the virulent microorganisms along with their drug-resistance traits associated with the export quality frozen shrimps in Bangladesh

“…Previously we only detected the pathogenic microbial prevalence within the shrimp samples; however, the presence of virulence genes was not clarified (Rahman et al 2012). The detection of the virulent genes in the supplied shrimp samples indeed is thought to aid in the effective treatment during food borne disease outbreaks (Ahmed et al 2013; Rahman et al 2012). In the present study, the presence of eae , sodB and aero specific genes within the export quality shrimp samples are indicative of the pathogenesis potential of the contaminant bacteria isolated in the samples (Zhang et al 2000; Postollec, et al 2011; Nakamura et al 2013).…”

“…Samples were transported immediately to the Microbiology Laboratory in icebox maintaining the temperature of 4°C (American Public Health Association 1970; American Public Health Association 1998; Rahman et al 2012). Each sample was processed through blending of 10 g sample (head, body, tail separately) in 90 ml peptone water following the preparation of serial dilutions up to 10 -6 for microbiological analysis.…”

“…Export quality frozen shrimps encompass one of the foremost economic importance in Bangladesh (Rahman et al 2012 ; Ahmed et al 2013 ). However, being into the category of seafood, shrimps are likely to prone to microbial attack resulting in various food-borne diseases upon consumption (Karunasagar et al 1994 ; Huss 1997 ; Wallace et al 1999 ; Butt et al 2004 ; Sawhney 2005 ; Rahman et al 2012 ; Noor et al 2013 ; Hassan et al 2013 ; Ahmed et al 2013 ). Microbiological proliferation not only in the shrimp but also in other sea foods is mainly dependent on the condition of transport, handling and processing (Rahman et al 2012 ; Noor et al 2013 ; Hassan et al 2013 ; Ahmed et al 2013 ; Sultana et al 2014 ).…”