Preservation practices and safety of fresh shrimp (Penaeus notialis) sold in Beninese markets

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AuteurKPOCLOU, YENOUKOUNME EULOGE
AuteurANIHOUVI, VICTOR BIENVENU J G S
AuteurAZOKPOTA, PAULIN
AuteurSOUMANOU, MANSOUROU MOHAMED
Date d'ajout2026-06-02T16:06:57Z
Date de disponibilite2026-06-02T16:06:57Z
Date de publication2023
ResumeThe 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 specifed 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.
Autre identifiantBECDB-16340
URIhttps://dspace.uac.bj/handle/123456789/13727
Languefr
Fait partie deDiscover Food
SujetIce · Hygiene · Spoilage · Biogenic amines · Quality
TitrePreservation practices and safety of fresh shrimp (Penaeus notialis) sold in Beninese markets
TypeArticle

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