author(s)
Md. Golam Sarwer, Sayed Abdus Sadik Ahnaf Tahmid and Md. Mahmudul Hasan Rony

abstract
The vision of this research was to examine the quality assurance of three different stages of frozen black tiger shrimp (raw head on & shell on, cooked and finished) products of a marine fish processing industry of Bangladesh. The microbial quality of those frozen black tiger shrimp (raw head on, shell on, cooked and finished) products were determined by the numerical value of APC (Aerobic Plate Count). In this study, total bacterial load (Aerobic Plate Count) of three raw (head on and shell on) samples was on average 1.6± 0.29× 105 CFU/g. In addition, three samples of finished frozen shrimp products was on average 1.09±0.102× 105 CFU/g and three samples of cooked frozen products was on average 0.23± 0.0116× 105 CFU/g. Here above mentioned all these data was under the limit of ICMSF recommended microbiological value, only because of maintaining possible critical control points (CCPs) and Hazard Analysis critical control point (HACCP) system.