{"refrec":{"BRefID":290883,"RR":"<b>Kpoclou, Y.E.; Anihouvi, V.B.; Azokpota, P.; Soumanou, M.M.; Daube, G.; Douny, C.; Brose, F.; Scippo, M.-L.; Hounhouigan, D.J.</b> (2013). Microbiological and physico-chemical quality of smoked shrimp, an expanding food condiment in Beninese local markets. <i>Food and Public Health 3(6)</i>: 277-283","BEntID":282923,"PublicFlag":1,"CheckedFlag":0,"wosflag":0,"vabbflag":0,"RefStringPartII":". <i>Food and Public Health 3(6)</i>: 277-283","DocTypID":8,"DocType":"Journal article","MarineFlag":0,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Kpoclou, Y.E.; Anihouvi, V.B.; Azokpota, P.; Soumanou, M.M.; Daube, G.; Douny, C.; Brose, F.; Scippo, M.-L.; Hounhouigan, D.J.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Kpoclou, Y.E. <i>et al.</i>","Englishabstract":"Entire Smoked Shrimp (ESS) and Smoked Shrimp Powder (SSP) are two food condiments widely used in Beninese local cooking practices. Twelve samples of each product collected from local markets were evaluated for safety assessment using standard methods. Regarding the microbiological status of the samples, the <i>Enterobacteriaceae</i> were detected in 83% and 75% of ESS and SSP respectively, whereas 25% of samples of each product were found to contain <i>E. coli</i>. Pathogenic bacteria such as <i>S. aureus</i> and <i>Salmonella</i> were absent. Except 8% and 17% of SSP sample exceeding the maximal limit of 10<sup>6</sup> UFC/g for Aerobic Mesophilic Bacteria and 10<sup>4 </sup>UFC/g <i>Enterobacteriaceae</i> respectively, all the other samples were within the acceptable limits. Water activity values were low, ranging between 0.54±0.01 for SSP and 0.61±0.01 for ESS, showing a potential microbial stability. Considering the chemical hazards, 15 EU priority polycyclic aromatic hydrocarbon (PAHs) were detected in the samples examined with median Benzo(a) pyrene and PAH4 contents (91 μg kg<sup>-1</sup> and 490 μg kg<sup>-1</sup>respectively) exceeding the European maximal limit (5.0 μg kg<sup>-1</sup> and 30 μg kg<sup>-1</sup>). This study showed that smoked shrimps may be generally safe from a microbiological point of view, but they constitute a large source of exposure to possible carcinogenic PAHs.","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"Microbiological and physico-chemical quality of smoked shrimp, an expanding food condiment in Beninese local markets","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":"Shrimp, Smoking, Polycyclic Aromatic Hydrocarbon (PAH), Microbiological Quality, Market","OtherDescriptors":null,"Notes":null,"AnaPub":2013,"MonPub":null,"DateUpdate":"2022-10-13","DateCreate":"2017-11-14","SecASFANote":null,"ConfID":null,"PeerRev":0,"VlizCoreFlag":1,"WoScode":null,"VABBcode":null,"OpenAcc":0},"refs":null,"anarec":{"AnaID":290883,"PubliDate":2013,"Pagination":"277-283","XtraPublOfAnaID":null,"ISBN":null,"Volume":"3","Issue":"6","BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":290882,"SerRR":"Food and Public Health. 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ISSN 2162-9412; e-ISSN 2162-8440","StandardTitleSer":"Food and Public Health","ISSN":"2162-9412","AbbrevSer":null,"StandardTitleMon":null,"StartPage":277,"Pages":7,"ToPubliDate":null,"BRefBibLvlCode":"S","SerNotes":null},"monrec":null,"serrec":null,"relations":null,"relationsRev":null,"addrec":null,"othpubs":null,"ownerships":null,"authors":[{"AutName":"Kpoclou","Firstname":"Yénoukounmè Euloge","Initials":"Y.E.","Affiliation":null,"Discriminator":null,"CorporateFlag":0,"BEntID":282923,"AutID":280353,"OrderNr":1,"DegrID":null,"EditorFlag":0,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"InsAcronym":null,"InsFSN":null,"ORCID":"0000-0003-4859-6205","PersID":41774,"InsID":null},{"AutName":"Anihouvi","Firstname":"Victor","Initials":"V.B.","Affiliation":null,"Discriminator":null,"CorporateFlag":0,"BEntID":282923,"AutID":280354,"OrderNr":2,"DegrID":null,"EditorFlag":0,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"InsAcronym":null,"InsFSN":null,"ORCID":null,"PersID":null,"InsID":null},{"AutName":"Azokpota","Firstname":"Paulin","Initials":"P.","Affiliation":null,"Discriminator":null,"CorporateFlag":0,"BEntID":282923,"AutID":280355,"OrderNr":3,"DegrID":null,"EditorFlag":0,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"InsAcronym":null,"InsFSN":null,"ORCID":null,"PersID":null,"InsID":null},{"AutName":"Soumanou","Firstname":"Mohamed","Initials":"M.M.","Affiliation":null,"Discriminator":null,"CorporateFlag":0,"BEntID":282923,"AutID":280356,"OrderNr":4,"DegrID":null,"EditorFlag":0,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"InsAcronym":null,"InsFSN":null,"ORCID":null,"PersID":null,"InsID":null},{"AutName":"Daube","Firstname":"Georges","Initials":"G.","Affiliation":"Departement of Food Science, Laboratory of Food Microbiology, Faculty of Veterinary Medicine, University of Liège","Discriminator":null,"CorporateFlag":0,"BEntID":282923,"AutID":280359,"OrderNr":5,"DegrID":null,"EditorFlag":0,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"InsAcronym":null,"InsFSN":null,"ORCID":"0000-0002-9282-8408","PersID":36107,"InsID":null},{"AutName":"Douny","Firstname":"Caroline","Initials":"C.","Affiliation":"Departement of Food Science, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Centre of Analytical Research and Technology (CART), University of Liège","Discriminator":null,"CorporateFlag":0,"BEntID":282923,"AutID":280360,"OrderNr":6,"DegrID":null,"EditorFlag":0,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"InsAcronym":null,"InsFSN":"Université de Liège; 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