Euloge Y. Kpoclou, V. Anihouvi, P. Azokpota, M. Soumanou, G. Daube, C. Douny, F. Brose, M. Scippo, D. Hounhouigan
{"title":"Microbiological and Physico-Chemical Quality of Smoked Shrimp, An Expanding Food Condiment in Beninese Local Markets","authors":"Euloge Y. Kpoclou, V. Anihouvi, P. Azokpota, M. Soumanou, G. Daube, C. Douny, F. Brose, M. Scippo, D. Hounhouigan","doi":"10.5923/J.FPH.20130306.03","DOIUrl":null,"url":null,"abstract":"Entire Smoked Shrimp (ESS) and Smo ked Shrimp Powder (SSP) are two food condiments widely used in Beninese local cooking practices. Twelve samples of each product collected fro m local markets were evaluated for safety assessment using standard methods. Regarding the microb iological status of the samples, the Enterobacteriaceae were detected in 83% and 75% of ESS and SSP respectively, whereas 25% of samples of each product were found to contain E. coli. Pathogenic bacteria such as S. aureus and Salmonella were absent. Except 8% and 17% of SSP sample exceeding the maximal limit o f 10 6 UFC/g for Aerobic Mesophilic Bacteria and 10 4 UFC/g Enterobacteriaceae respectively, all the other samples were within the acceptable limits. Water activ ity values were low, ranging between 0.54±0.01 for SSP and 0.61±0.01 for ESS, showing a potential microbial stability. Considering the chemical hazards, 15 EU priority polycyclic aro mat ic hydrocarbon (PAHs) were detected in the samp les examined with median Benzo(a) pyrene and PAH4 contents (91 μg kg -1 and 490 μg kg -1 respectively) exceeding the European maximal limit (5.0 μg kg -1 and 30 μg kg -1 ). This study showed that smoked shrimps may be generally safe fro m a microbiolog ical point of view, but they constitute a large source of exposure to possible carcinogenic PAHs.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"9 1","pages":"277-283"},"PeriodicalIF":0.0000,"publicationDate":"2013-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"10","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Public Health","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5923/J.FPH.20130306.03","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 10
Abstract
Entire Smoked Shrimp (ESS) and Smo ked Shrimp Powder (SSP) are two food condiments widely used in Beninese local cooking practices. Twelve samples of each product collected fro m local markets were evaluated for safety assessment using standard methods. Regarding the microb iological status of the samples, the Enterobacteriaceae were detected in 83% and 75% of ESS and SSP respectively, whereas 25% of samples of each product were found to contain E. coli. Pathogenic bacteria such as S. aureus and Salmonella were absent. Except 8% and 17% of SSP sample exceeding the maximal limit o f 10 6 UFC/g for Aerobic Mesophilic Bacteria and 10 4 UFC/g Enterobacteriaceae respectively, all the other samples were within the acceptable limits. Water activ ity values were low, ranging between 0.54±0.01 for SSP and 0.61±0.01 for ESS, showing a potential microbial stability. Considering the chemical hazards, 15 EU priority polycyclic aro mat ic hydrocarbon (PAHs) were detected in the samp les examined with median Benzo(a) pyrene and PAH4 contents (91 μg kg -1 and 490 μg kg -1 respectively) exceeding the European maximal limit (5.0 μg kg -1 and 30 μg kg -1 ). This study showed that smoked shrimps may be generally safe fro m a microbiolog ical point of view, but they constitute a large source of exposure to possible carcinogenic PAHs.
烟熏虾(ESS)和烟熏虾粉(SSP)是贝宁当地烹饪中广泛使用的两种食品调味品。从本地市场收集的每种产品的12个样本采用标准方法进行安全评估。在样品的微生物学状况方面,在ESS和SSP中分别检测到83%和75%的肠杆菌科,而在每种产品的样品中检测到25%的大肠杆菌。未见金黄色葡萄球菌、沙门氏菌等致病菌。除好氧中温菌和肠杆菌科样品中有8%和17%的样品分别超过106 UFC/g和104 UFC/g的最大限值外,其余样品均在可接受范围内。水活度值较低,SSP为0.54±0.01,ESS为0.61±0.01,显示出潜在的微生物稳定性。在化学危害方面,检出15种欧盟重点多环芳烃(PAHs),其中苯并(a)芘和PAH4的中位含量(分别为91 μg kg -1和490 μg kg -1)超过欧盟最高限量(5.0 μg kg -1和30 μg kg -1)。这项研究表明,从微生物的角度来看,烟熏虾通常是安全的,但它们构成了可能致癌的多环芳烃的主要暴露来源。