BACTERIOLOGICAL QUALITY AND MICROBIAL HEALTH RISKS ASSOCIATED WITH FRESH-FROZEN AND DRIED-PROCESSED READY-TO-SELL PRAWNS (MACROBRACHIUM ROSENBERGII)
Keywords:Food safety, human health, foodborne pathogens, Macrobrachium rosenbergii, dose-response models
This study set out to determine the bacteriological quality and the microbial health risks associated with ready-to-sell prawns. Fresh-frozen prawns were obtained from supermarkets and dried-processed prawns were obtained from local markets in Akure, Nigeria (n = 120). Levels of E. coli, faecal coliforms, Shigella, Salmonella and Staphylococcus aureus in the samples were determined using standard microbiological methods. Probabilities of infection (Pi) associated with exposure to Salmonella and Shigella were determined using beta-Poisson model and for S. aureus exponential model was adopted. Mean level of Salmonella was 0.9 log10 CFU 100 g-1 in fresh-frozen prawns whereas mean levels of Shigella in fresh-frozen and dried-processed prawns were 4.4 and 4.5 log10 CFU 100 g-1 respectively. Probability of infection with exposure to a single CFU of Salmonella, Shigella and S. aureus was predicted at 1.6 × 10-7, 1.9 × 10-4 and 7.6 × 10-8 respectively. This study demonstrates that the levels of bacterial contamination of the prawns and the risks per serving per year were unacceptable.
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Copyright (c) 2022 Chinedum Agha-Orji, Olalemi Adewale Oluwasogo, Abiola Edema
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