| one publication added to basket [290883] | Microbiological and physico-chemical quality of smoked shrimp, an expanding food condiment in Beninese local markets
Kpoclou, Y.E.; Anihouvi, V.B.; Azokpota, P.; Soumanou, M.M.; Daube, G.; Douny, C.; Brose, F.; Scippo, M.-L.; Hounhouigan, D.J. (2013). Microbiological and physico-chemical quality of smoked shrimp, an expanding food condiment in Beninese local markets. Food and Public Health 3(6): 277-283 In: Food and Public Health. Scientific & Academic Publishing: California. ISSN 2162-9412; e-ISSN 2162-8440, more |
| Author keywords | Shrimp, Smoking, Polycyclic Aromatic Hydrocarbon (PAH), Microbiological Quality, Market |
| Authors | | Top | - Kpoclou, Y.E., more
- Anihouvi, V.B.
- Azokpota, P.
| - Soumanou, M.M.
- Daube, G., more
- Douny, C., more
| - Brose, F., more
- Scippo, M.-L., more
- Hounhouigan, D.J.
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| Abstract | 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 Enterobacteriaceae were detected in 83% and 75% of ESS and SSP respectively, whereas 25% of samples of each product were found to contain E. coli. Pathogenic bacteria such as S. aureus and Salmonella were absent. Except 8% and 17% of SSP sample exceeding the maximal limit of 106 UFC/g for Aerobic Mesophilic Bacteria and 104 UFC/g Enterobacteriaceae 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-1 and 490 μg kg-1respectively) exceeding the European maximal limit (5.0 μg kg-1 and 30 μg kg-1). 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. |
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