Hostname: page-component-8448b6f56d-dnltx Total loading time: 0 Render date: 2024-04-25T05:08:21.077Z Has data issue: false hasContentIssue false
  • English
  • Français

A study of the incidence of Vibrio parahaemolyticus in Malaysian shrimp undergoing processing for export

Published online by Cambridge University Press:  25 March 2010

D. C. Cann ,
Lesley Y. Taylor  and
Zahara Merican
D. C. Cann
Affiliation:
Torry Research Station, 135 Abbey Road, Aberdeen AB9 8DG
Lesley Y. Taylor
Affiliation:
Torry Research Station, 135 Abbey Road, Aberdeen AB9 8DG
Zahara Merican
Affiliation:
Agricultural Products Utilisation Division, Malaysian Agricultural and Research Development Institute, Serdang, Selangor, Malaysia
Rights & Permissions [Opens in a new window]

Summary

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The incidence of Vibro parahaemolyticus in products of the Malaysian export shrimp processing industry was investigated through the stages from the catch to that of the cooked, peeled and frozen product. The organism was commonly found in freshly caught and landed shrimp, and could be detected by enrichment culture at all stages of processing. The numbers of V. parahaemolyticus in shrimp varied from nil to 4 × 104, and 19 of the 50 serotypes in the current antigenic scheme were found, O1-K38 and O1-K32 occurring most often. All the isolates were Kanagawanegative; one strain was a sucrose-positive variant. The study indicated that specifications of 102 g−1 for V. parahaemolyticus in raw tropical shelfish are too stringent but that the Malaysian shrimp industry should be able to meet this requirement for cooked shrimp.

Type
Research Article
Information
Journal of Hygiene , Volume 87 , Issue 3 , December 1981 , pp. 485 - 491
Copyright
Copyright © Cambridge University Press 1981

References

Results

Anon, (1974). International Symposium on Vibrio parahaemolyticus (ed. Fujino, T., Sakaguchi, G., Sakazaki, R. & Takeda, Y.). Tokyo: Saikon.Google Scholar
Anon, (1975). Guidelines of Microbiological Quality for Imported Frozen Cooked Prawns. Department of Health and Social Security, Alexander Fleming House, Elephant and Castle London.Google Scholar
Anon, (1977). Microbiological Specifications for Foods. Report of the Second Joint FAO/WHO Expert Consultation. Geneva. ISBN 92-5-100307-6.Google Scholar
Ayres, P. & Barrow, G. I. (1978). The distribution of Vibrio parahaemolyticus in British coastal waters. Report of a collaborative study. Journal of Hygiene 80, 281.CrossRefGoogle ScholarPubMed
Barrow, G. I. (1974). Microbiological and other hazards from seafoods with special reference to Vibrio parahaemolyticus. Post-Graduate Medical Journal 50, 612.CrossRefGoogle ScholarPubMed
Barrow, G. I. & Miller, D. C. (1976). Vibrio parahaemolyticus and Seafoods. Microbiology in Agriculture, Fisheries and Food. (ed. Skinner, F. A. & Carr, J. G. p. 181. London and New York: Academic Press.Google Scholar
Cann, D. C. (1976). Bacteriology of shellfish with reference to international trade.Proceedings of the Conference on the Handling, Processing and Marketing of Tropical Fish. Tropical Products Institute, London, 5–9 July 1976.Google Scholar
Fishbein, M., Wentz, B., Landry, W. L. & MacEachern, B. (1975). Vibrio parahaemolyticus isolates in the U.S.: 1969–1972 International Symposium on Vibrio Parahaemolyticus. Tokyo: Saikon.Google Scholar
Fujino, T., Okuno, Y., Nakada, D., Aoyama, A., Fukai, K., Mukai, T., & Veho, T. (1953). On the bacteriological examination of shirasu food poisoning. Medical Journal Osaka Univ. 4, 299.Google Scholar
ICMSF (International Commission for Microbiological Specifications for Food) (1974). Microorganisms in Food 2, 101. Toronto and Buffalo, Canada: University of Toronto Press.Google Scholar
ICMSF (International Commission for Microbiological Specifications for Food) (1978). Microorganisms in Food 1, 202. Toronto, Buffalo, London: University of Toronto Press.Google Scholar
Jegathesan, M., Wah, L. T., Soon, L. E., Har, D. S. & Liat, L. B. (1976). Bacterial Enteropathogens in Malaysian Shellfish. Tropical and Geographical Medicine 28, (2), 91–95.Google ScholarPubMed
Johnson, H. C. & Liston, J. (1973). Sensitivity of Vibrio parahaemolyticus to cold in oysters, fish fillets and crabmeat. Journal of Food Science 38 (3), 437.CrossRefGoogle Scholar
Lee, J. S. (1973). What seafood processors should know about Vibrio parahaemolyticus. Journal of Milk and Food Technology 36 (8), 405.CrossRefGoogle Scholar
Liston, J. (1973). Vibrio parahaemolyticus: Microbial Safety of Fishery Products (ed. Chichester, C. O. & Graham, H. D.), p. 203. New York: Academic Press.CrossRefGoogle Scholar
Miwatani, T. & Takeda, Y. (1976). Vibrio parahaemolyticus: A Causative Organism of Food Poisoning. Tokyo: Saikon.Google Scholar
Richard, C. & Lhuillier, M. (1977). Vibrio parahaemolyticus et vibrion halophiles: leur importance en pathogenic humaine and dans l'environment marin. Bulletin de l'Institut Pasteur 75, 345.Google Scholar
Sakazaki, R. (1969). Halophilic Vibrio Infections. Food-borne Infections and Intoxications. (ed. Riemann, H.), p. 115. New York: Academic Press.Google Scholar
Sakazaki, R. (1972). NaCl-coliston bouillon. In Media for Bacteriological Examination (2), p. 197. Tokyo: Kindai Igaku Co.Google Scholar
Sutton, R. G. A. (1974). Some quantitative aspects of Vibrio parahaemolyticus in oysters in the Sidney area. International Symposium on Vibrio parahaemolyticus. Saikon Publishing Co., Ltd.Google Scholar
Walker, P., Cann, D. C. & Shewan, J. M. (1970). The bacteriology of ‘Scampi’ (Nephrops norvegicus). I. Preliminary bacteriological chemical and sensory studies. Journal of Food Technology 5, 375.CrossRefGoogle Scholar