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

Table 2: World exports of shrimp
International export of shrimp by FAO ISSCAAP (International Standard Statistical
Classification of Aquatic Animal and Plant)
Value 1986 1996 2006
Tonnes 938,102 1,601,147 3,244,871
US$ 1000 4,740,879 9,957,324 14,138,751
2.3 Shrimp consumption
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Shrimp is considered a luxury food commodity because of its unique texture
and flavour. According to reports (Bragagnolo and Rodriguez-Amaya, 2001), the high
cholesterol content of shrimp is compensated by the very low total lipid content and
the predominance of poly unsaturated fatty acids, especially the omega 3 fatty acid,
which is important for human health. Another advantage of shrimp meat is the low
mercury content when compared with other seafood. Consumer demand for shrimp is
increasing in most developed countries. According to the reports of the United States
National Marine Fisheries Service (NMFS) shrimp consumption per capita has
increased over the years from an average of 1kg per year in 1989 to a record high of
1.8kg in 2005. Similarly, the European Union and Australia show a high consumer
demand for the shrimp (Wan Norhana et al., 2010).
2. 4 Importance of pathogenic bacteria in shrimp production
The presence of pathogenic bacteria in shrimp is closely related with
environmental conditions and the microbiological quality of the water. Water
temperature, salt content, distance between localization of catch and polluted areas,
natural occurrence of bacteria in water, ingestion of food by the shrimp, method of
catch and chilling conditions determine the number and the type of bacteria in the
shrimp (Feldhusen, 2000).