Evaluation of microbial contamination in shrimp paste
- Author:
Cuong Tuan Ngo
;
Minh Binh Nguyen
;
Tu Dong Nguyen
;
Huong Thanh Le
;
Thu Hoai Nguyen
- Publication Type:Journal Article
- Keywords:
Microbial contamination;
Food safety.
- MeSH:
Microbial contamination;
Food safety.
- From:Journal of Preventive Medicine
2008;18(1):50-53
- CountryViet Nam
- Language:Vietnamese
-
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 and method: 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.
