prevalence and molecular characteristics of vibrio species in pre ...

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16 safety to assure safety of the public health. Importing countries imposed different quality and safety policies on imported food and it leads to border control, rejection, or detainment of the product. This leads to direct and indirect financial losses to the exporters. Seafood becomes the most common product that causes notification on import alerts. The presence of pathogenic micro-organisms is one of the common causes for detention (Wan Norhana et al., 2010). The EU committee on Rapid Alarm System for Food and Feed (RASFF) showed the highest notification of Vibrio on fish, crustaceans and mollusks during 2001 to 2003 and accounted for 29.3% out of total food groups. Out of seafood types 75% of the cases were due to frozen shrimp. During 1999-2002 border cases reported in the EU regarding microbial risk, Vibrio spp. showed highest occurrence (39.8%) followed by the Salmonella (27.7%). The EU countries do not have harmonized criteria for Vibrio organisms (FAO, 2005). Meanwhile import detention by the Food and Drug Administration (FDA) in United States for seafood products accounted for almost 27% of the total detentions in 2001 (Wan Norhana et al., 2010). Investigations carried out on seafood imported from Hong Kong, Indonesia, Thailand and Vietnam to Taiwan revealed 45.9% of samples positive for V. parahaemolyticus. The incidence rate in shrimp was high (75.8%) when compared with other seafood such as crabs, snails and lobsters (Wong et al., 1999). Several countries and food authorities set microbiological criteria on raw seafood and ready-to-eat seafood including shrimp to safeguard their consumers (Table 5). A regulatory requirement for the absence of V. cholerae has been established in Hong Kong, the United States, International Commission of Microbiological Specification for Food (ICMSF), the European Union, the United Kingdom and Australia. Only the FDA stated that the absence of any serotype of V. cholerae O1 or non O1 as a criteria to remove the food from the food chain. Presence of V. parahaemolyticus in the food is accepted in all countries but they set different accepted levels. The accepted level of V. parahaemolyticus in raw shrimp at time of sale should be less than 100 cfu/g in Netherland, and raw, frozen and cooked require similar values (
17 parahaemolyticus should be Kanagawa positive or negative and greater than 10 4 cfu /g to remove the product from the food chain. Vibrio vulnificus is only focus by the FDA. Shrimp that have lethal pathogenic organisms are rejected or recalled from the market. Table 5: Microbiological criteria for Vibrio spp. in shrimp and shrimp products. Country/food authority Microbiological criteria/max. limits Raw shrimp(Fresh/frozen) RTE/cooked shrimp United States - V. cholerae: presence of Australia/New Zealand V. cholerae/g: n=5, c=0, m=0 toxogenic O1 or non O1 V. parh: levels =
Page 1 and 2: 2.1 Shellfish culture CHAPTER II LI
Page 3 and 4: 7 constant over the years while cul
Page 5 and 6: 9 Pathogenic bacteria associated wi
Page 7 and 8: 11 Listeriosis, and other pathogens
Page 9 and 10: Coastal water Shrimp Bangladesh (Co
Page 11: Table 4: Cholera pandemics Pandemic
Page 15 and 16: 19 2.7.2 Biochemical characteristic
Page 17 and 18: 21 2.7.4 Genotypic characteristics
Page 19 and 20: 23 Clinical strains of V. parahaemo
Page 21 and 22: 2.8 Human pathogenic Vibrio 2.8.1 V
Page 23 and 24: 27 Vibrio spp. display similar bioc
Page 25 and 26: 29 host and effluent from the conta
Page 27 and 28: 31 elimination of Edwardsiella tard
Page 29 and 30: A. Cooling and freezing 33 Rapid an
Page 31: 2.10.3 Consumer education 35 Consum

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