Prevalence, persistence and control of Salmonella and Listeria in shrimp and shrimp products: A review
MetadataShow full item record
Shrimp are an important commodity in the international fisheries trade and there is an indication of an increase in worldwide consumption of this crustacean. Salmonella and Listeria have been isolated from shrimps and shrimp products on a regular basis since the 1980s. The continued reporting of the presence of these pathogens in fresh and frozen shrimps, and even in the lightly preserved and ready-to-eat products, indicates that the existing practices used by the manufacturers or processors are insufficient to eliminate these pathogens. This paper reviews the information available on Salmonella and Listeria in shrimp and makes recommendations on control options and avenues for future research in order to improve shrimp safety and quality. © 2009 Elsevier Ltd. All rights reserved.
Showing items related by title, author, creator and subject.
Pidgeon, Robert; Nemchin, Alexander; Meyer, C. (2010)The sensitive high-resolution ion microprobe (SHRIMP) developed at the Australian National University (ANU) was the first of the high-resolution ion microprobes. The impact of this instrument on geochronological research ...
Effects of nisin, EDTA and salts of organic acids on Listeria monocytogenes, Salmonella and native microflora on fresh vacuum packaged shrimps stored at 4 °CWan Norhana, M.; Poole, S.; Deeth, H.; Dykes, Gary (2012)Nisin (500 IU ml−1), EDTA (0.02 M), potassium sorbate (PS) (3%, w/v), sodium benzoate (SB) (3%, w/v) or sodium diacetate (SD) (3%, w/v); alone or in combination were used to dip uninoculated shrimps and shrimps inoculated ...
Legg, Matthew W. (2010)The problem of sonar detection and underwater communication in the presence of impulsive snapping shrimp noise is considered. Non-Gaussian amplitude and nonhomogeneous Poisson temporal statistical models of shrimp noise ...