[en] AbstractThe microbiological characteristics of fresh shrimps during storage in ice (FSPI) (1–4.5 °C) and at ambient temperature (FSKAT) (27.5–29.5 °C) was evaluated in Beninese selling market conditions to assess hygiene and shrimp safety in artisanal preservation practices. Furthermore, samples of FSPI and FSKAT sold at the retail markets were collected and analyzed using bacteriological and physicochemical methods. The acceptable limits for aerobic mesophilic bacteria (AMB) [7.0 Log10 (CFU/g)] and trimethylamine (TMA) (5 mg/100 g) were exceeded after 12 days (FSPI) and 9 h (FSKAT). Most market samples (75% FSPI, 92% FSKAT) were non-compliant with the acceptable limit for AMB. The maximal limits specified were exceeded regarding Enterobacteriaceae, E. coli, and Salmonella, up to 75%, 92%, and 42%, respectively (FSKAT) and 33%, 67%, and 75% (FSPI). About 33% (FSPI) and 58% (FSKAT) samples were non-compliant with the TMA limit. All the samples were within the acceptable limits of histamine and tyramine. However, training stakeholders in good handling and hygienic practices is necessary.
Research Center/Unit :
FARAH. Santé publique vétérinaire - ULiège
Disciplines :
Food science
Author, co-author :
Kpoclou, Yénoukounmè Euloge
Anihouvi, Victor Bienvenu
Azokpota, Paulin
Soumanou, Mohamed Mansourou
Douny, Caroline ; Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Analyse des denrées alimentaires
Igout, Ahmed ; Université de Liège - ULiège > Département des sciences biomédicales et précliniques
Galanakis, Charis M.
Scippo, Marie-Louise ; Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Analyse des denrées alimentaires
Hounhouigan, Djidjoho Joseph
Language :
English
Title :
Preservation practices and safety of fresh shrimp (Penaeus notialis) sold in Beninese markets
Duanquan Lin D, Sun LC, Chen YL, Liu GM, Miao S, Cao MJ. Shrimp spoilage mechanisms and functional films/coatings used to maintain and monitor its quality during storage. Trends Food Sci Technol. 2022;129:25–37. DOI: 10.1016/j.tifs.2022.08.020
Deng S, Lutema PC, Gwekwe B, Li Y, Akida JS, Pang Z, Huang Y, Dang Y, Wang S, Chen M, Miao W, Lin H, Wang L, Cheng L. Bitter peptides increase engulf of phagocytes in vitro and inhibit oxidation of myofibrillar protein in peeled shrimp (Litopenaeus vannamei) during chilled storage. Aquac Rep. 2019;15:e100234. DOI: 10.1016/j.aqrep.2019.100234
Li Y, Lei Y, Tan Y, Zhang J, Hong H, Luo Y. Efficacy of freeze-chilled storage combined with tea polyphenol for controlling melanosis, quality deterioration, and spoilage bacterial growth of Pacific white shrimp (Litopenaeus vannamei). Food Chem. 2022;370:130924. DOI: 10.1016/j.foodchem.2021.130924
Gnimadi A, Gbaguidi A, Kakpo GL, Gnimadi CC, Latifou L, Salifou LL, Sohou ZL, Tossou CE. Base de données sur les activités de pêche dans les lagunes du Bénin (lac Ahémé, lac Nokoué et lagune de Porto-Novo). Résultats du recensement. Programme pour des Moyens d’Existence Durable dans la Pêche (PMEDP), rapport de mission. 2006.
Raux J. Diagnostic de la filière crevette au Bénin. Développement du secteur privé au Bénin et l’identification d’un projet de compétitivité et de croissance sous le 10e FED, rapport de consultation, CE/FINEUROP. 2009.
Degnon GR, Dahouenon-Ahoussi E, Adjou SE, Sohounhloue KCD. Transformation artisanale des crevettes (Penaeusspp) au sud du Bénin: évaluation des performances techniques des équipements et procédés de fumage. Nat Technol. 2013;8:23–31.
Dabadé DS, Den Besten HMW, Azokpota P, Nout MRJ, Hounhouigan DJ, Zwietering MH. Quality perceptions of stakeholders in Beninese export-oriented shrimp chain. J Food Prot. 2014;77:1642–8. DOI: 10.4315/0362-028X.JFP-13-525
Kpoclou YE, Anihouvi BV, Scippo ML, Hounhouigan DJ. Preservation practices and quality perception of shrimps along the local merchandizing chain in Benin. Afr J Agric Res. 2013;8:3405–14. 10.5897/AJAR12.2014. DOI: 10.5897/AJAR12.2014
ISO 6887–3. Microbiology of food and animal feeding stuffs – Preparation of test samples, initial suspension and decimal dilutions for microbiological examination – Part 3: Specific rules for the preparation of fish and fishery products. 2004.
Kpoclou YE, Anihouvi BV, Azokpota P, Soumanou MM, Daube G, Douny C, Brose F, Scippo ML, Hounhouigan JD. Microbiological and physicochemical quality of smoked shrimp, an expanding food condiment in Beninese local markets. Food and Public Health. 2013;3:277–83.
Goulas AE, Kontominas MG. Effect of salting and smoking method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chem. 2005;93:511–20. 10.1016/j.foodchem.2004.09.040. DOI: 10.1016/j.foodchem.2004.09.040
Ozdemir Z, Zannou O, Koca I. Assessment of the aluminium contents of black tea and black tea infusions. Discov Food. 2022;2:13. 10.1007/s44187-022-00014-8. DOI: 10.1007/s44187-022-00014-8
Malle P, Poumeyrol M. A new chemical criterion for the quality control of fish: trimetylamine/total volatile basic nitrogen (%). J Food Prot. 1989;52:419–23. 10.4315/0362-028x-52.6.419. DOI: 10.4315/0362-028x-52.6.419
Dabade DS, den Besten HMW, Azokpota P, Nout MJR, Hounhouigan DJ. Zwietering MH Spoilage evaluation, shelf-life prediction, and potential spoilage organisms of tropical brackish water shrimp (Penaeus notialis) at different storage temperatures. Food Microbiol. 2015;48:8–16. 10.1016/j.fm.2014.11.005. DOI: 10.1016/j.fm.2014.11.005
Ray B, Bhunia A. Fundamental food microbiology. 4th ed. Taylor & Francis Group. USA: RC Press; 2008.
Gram L, Wedell-Neergaard C, Huss HH. The bacteriology of fresh and spoiling lake Victorian Nile perch (Lates niloticus). Int J Food Microbiol. 1990;10:303–16. 10.1016/0168-1605(90)90077-i. DOI: 10.1016/0168-1605(90)90077-i
Gram L, Huss HH. Microbiological spoilage of fish and fish products. Int J Food Microbiol. 1996;33:121–37. 10.1016/0168-1605(96)01134-8. DOI: 10.1016/0168-1605(96)01134-8
Chinivasagam HN, Bremner HA, Wood AF, Nottingham SM. Volatile components associated with bacterial spoilage of tropical prawns. Int J Food Microbiol. 1998;42:45–55. 10.1016/s0168-1605(98)00057-9. DOI: 10.1016/s0168-1605(98)00057-9
Reynisson E, Lauzon HL, Magnússon H, Ólafsdóttir Jónsdóttir R, G, Marteinsson V, Hreggviðsson GO,. Bacterial composition and succession during storage of North-Atlantic cod (Gadus morhua) at superchilled temperatures. BMC Microbiol. 2009;9:250. 10.1186/1471-2180-9-250. DOI: 10.1186/1471-2180-9-250
ICMSF (International Commission on Microbiological Specification for Foods). Microorganisms in Foods. 2. Sampling for microbiological analysis: principles and specific applications. 2nd ed. Buffalo: University of Toronto Press; 1986.
DGHM (Deutsche Gesellschaft für Hygiene und Mikrobiologie). Veröffentlichte mikrobiologische Richt- und Warnwerte für die Beurteilung von Lebensmitteln. Bonn: Institut für Lebensmittel- und Ernährungswissenschaften. 2007. http://www.lm-mibi.uni-bonn.de/DGHM.html
Cobb BF, Vanderzant C, Thompson CA, Custer CS. Chemical characteristics, bacterial counts and potential shelf-life of shrimp from various locations on the northwestern Gulf of Mexico. J Milk Food Technol. 1973;36:463–8. 10.4315/0022-2747-36.9.463. DOI: 10.4315/0022-2747-36.9.463
Cobb BF, Vanderzant C, Hanna MO, Yeh CPS. Effect of ice storage on microbiological and chemical changes in shrimp and melting ice in a model system. J Food Sci. 1976;41:29–34. 10.1111/j.1365-2621.1976.tb01094.x. DOI: 10.1111/j.1365-2621.1976.tb01094.x
Kamal M, Rahman MM, Yasmin L, Islam MN, Nurullah M, Mazid MA. Studies on the post-mortem changes in shrimp and prawn duringice storage: II. Biochemical aspects of quality changes. Bangladesh. Fish Res. 2000;4:91–6.
Zeng QZ, Thorarinsdottir KA, Olafsdottir G. Quality changes of shrimp (Pandalus borealis) stored under different cooling conditions. J Food Sci. 2005;70:S459–66. 10.1111/j.1365-2621.2005.tb11493.x. DOI: 10.1111/j.1365-2621.2005.tb11493.x
Ali MY, Sharif MI, Adhikari RK, Faruque O. Post mortem variation in total volatile basic nitrogen and trimethylamine nitrogen between Galda (Macrobrachium rosenbergii) and Bagda (Penaeus monodon). Univ J Zool Rajshahi Univ. 2010;28:07–10. DOI: 10.3329/ujzru.v28i0.5278
Heu MS, Kima JS, Shahidi F. Components and nutritional quality of shrimp processing by-products. Food chem. 2003;82:235–42. 10.1016/S0308-8146(02)00519-8. DOI: 10.1016/S0308-8146(02)00519-8
Limam Z, Sadok S, El Abed A. Etude de la composition biochimique de la chair et des coproduits de la crevette royale Penaeus kerathurus du Nord et Sud de la Tunisie. Bull Inst Natn Scien Tech Mer de Salammbô. 2010;37:75–81.
Bethea S, Ambrose ME. Comparison of pH, trimethylamine content and picric acid turbidity as indices of iced shrimp quality. Comm Fish Rev. 1962;24(3):7.
Vanderzant C, Nickelson R. Comparison of extract-release volume, pH, and agar plate count of shrimp. J Milk Food Technol. 1971;34:115. DOI: 10.4315/0022-2747-34.3.115
Oehlenschläger J. Volatile amines as freshness/spoilage indicators. A literature review. In: Seafood from Producer to Consumer, Integrated Approach to Quality. Proceedings of the International Seafood Conference, Ed- J.B. Luten, T. Borrensen., J. Oehlenschläger, Elsevier - Developments in Food Science. 1997; 38: 571–586.
Oehlenschläger J. Suitability of ammonia-N, dimethylamine-N, trimethylamine-N, trimethylamine oxide-N and total volatile basic nitrogen as freshness indicators in seafood. In: Olafsdottir G, Luten J, Dalgaard P, Careche M, Verrez-Bagnis V, Martinsdottir E, Heia K, editors. Methods to determine the freshness of fish in research and industry. Evaluation of fish freshness. Paris: Institut International du Froid; 1998. p. 92–9.
Chinivasagam HN, Bremner HA, Thrower SJ, Nottingham SM. Spoilage pattern of five species of Australian prawns: deterioration is influenced by environment of capture and mode of storage. J Aquatic Food Prod Technol. 1996;5:25–50. DOI: 10.1300/J030v05n01_03
Lopez-Caballero ME, Martinez-Alvarez O, Gomez-Guillen MC, Montero P. Quality of thawed deepwater pink shrimp (Parapenaeuslongirostris) treatedwith melanosis-inhibiting formulations during chilled storage. Int J Food Sci Technol. 2007;42:1029–38. DOI: 10.1111/j.1365-2621.2006.01328.x
Gram L, Trolle G, Huss HH. Detection of specific spoilage bacteria from fish stored at low (O°C) and high (20 °C) temperatures. Int J Food Microbiol. 1987;4:65–72. DOI: 10.1016/0168-1605(87)90060-2
Jayasinghe GDTM, Jinadasa BKKK, Pohl P, et al. Critical review on microextraction techniques used in determination of histamine in food samples. Discov Food. 2022;2:8. 10.1007/s44187-022-00008-6. DOI: 10.1007/s44187-022-00008-6
Belleggia L, Milanović V, Cesaro C, Cardinali F, Garofalo C, Aquilanti L. Osimani a exploratory study on histamine content and histidine decarboxylase genes of gram-positive bacteria in Hákarl. J Aquat Food Prod Technol. 2021;30:907–13. DOI: 10.1080/10498850.2021.1948478
Nout MJR. Fermented foods and food safety. Food Res Int. 1994;27:291–8. DOI: 10.1016/0963-9969(94)90097-3
European Food Safety Authority. Scientific opinion on risk-based control of biogenic amine formation in fermented foods, EFSA panel on biological hazards (BIOHAZ). EFSA J. 2011;9:2393. DOI: 10.2903/j.efsa.2011.2393
Hernandez-Jover T, Izquierdo-Pulido MM, Veciana-Nogues T, Marine-Font A, Vidal-Carou MC. Biogenic amine and polyamine contents in meat and meat products. J Agric Food Chem. 1997;45:2098–102. DOI: 10.1021/jf960790p
