Evaluation of microbial contamination in shrimp paste
Journal of Preventive Medicine
;
: 50-53, 2008.
Article
in Vietnamese
| WPRIM
| ID: wpr-870
ABSTRACT
Background:
Food-born bacteria can be present in raw materials or contaminated foods during process and storage. Shrimp paste is a popular food in Viet Nam, but there are no studies on the hygiene and safety of this food.Objectives:
To identify the microbial contamination of commercial shrimp paste available in Ha Noi City. Materials andmethod:
A total of 50 shrimp paste samples were collected randomly from markets around Ha Noi City. Enumeration and isolation methods were used to determine the microbial contamination in these samples.Results:
100% of the samples were contaminated with Clostridium perfringens and Candida albicans. 10% of samples were contaminated with Coliform. Other pathogenic bacteria, including Escherichia coli, Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus and Vibrio cholerae were not found in shrimp paste samples.Conclusion:
Evaluation of microbial contamination in popular foods such as shrimp paste should be done regularly to prevent food-born diseases in the community.
Full text:
Available
Index:
WPRIM (Western Pacific)
Main subject:
Food Safety
Language:
Vietnamese
Journal:
Journal of Preventive Medicine
Year:
2008
Type:
Article
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