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Journal of Entomology and Zoology Studies
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ISSN Print: 2349-6800 | ISSN Online: 2320-7078

Journal of Entomology and Zoology Studies

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2016, Vol. 4, Issue 6
Microbial quality assurance of finished, cooked and raw shrimp (Penaeus monodon) products of a marine fish processing industry of Bangladesh

Md. Golam Sarwer, Sayed Abdus Sadik Ahnaf Tahmid and Md. Mahmudul Hasan Rony

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.
Pages : 263-267 | 1028 Views | 25 Downloads
How to cite this article:
Md. Golam Sarwer, Sayed Abdus Sadik Ahnaf Tahmid, Md. Mahmudul Hasan Rony. Microbial quality assurance of finished, cooked and raw shrimp (Penaeus monodon) products of a marine fish processing industry of Bangladesh. J Entomol Zool Stud 2016;4(6):263-267.
Journal of Entomology and Zoology Studies
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