In an inter-laboratory survey, 148 samples of cooked prawns and shrimps were obtained at the point of sale to the consumer. Salmonellae and Vibrio parahaemolyticus were not detected. Yersinia enterocolitica was isolated from three samples. Results for total viable count and presence of Escherichia coli and Staphylococcus aureus complied well with available guidelines for imported cooked prawns, suggesting that the risk of food poisoning from retail samples of these foods in the South of England is minimal.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2129493 | PMC |
| http://dx.doi.org/10.1017/s0022172400061544 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Insights into the mechanism of color formation of the freshwater prawn (Macrobrachium rosenbergii) revealed by de novo assembly transcriptome analysis.
Comp Biochem Physiol Part D Genomics Proteomics
June 2024
Guangdong Provincial Water Environment and Aquatic Products Security Engineering Technology Research Center, Guangzhou Key Laboratory of Aquatic Animal Diseases and Waterfowl Breeding, College of Animal Sciences and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong Province 510225, China. Electronic address:
Body color is an important visual indicator of crustacean quality and plays a major role in consumer acceptability, perceived quality, and the market price of crustaceans. The freshwater prawn (Macrobrachium rosenbergii) has two distinct phenotypic variations, characterized by dark blue and light yellow body colors. However, the underlying mechanisms regulating the body color of M.
View Article and Find Full Text PDFMachine Vision Requires Fewer Repeat Measurements than Colorimeters for Precise Seafood Colour Measurement.
Foods
April 2024
School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
The colour of seafood flesh is often not homogenous, hence measurement of colour requires repeat measurements to obtain a representative average. The aim of this study was to determine the optimal number of repeat colour measurements required for three different devices [machine vision (digital image using camera, and computer processing); Nix Pro; Minolta CR400 colorimeter] when measuring three species of seafood (Atlantic salmon, , = 8; rockling, , = 8; banana prawns, , = 105) for raw and cooked samples. Two methods of analysis for number of repeat measurements required were compared.
View Article and Find Full Text PDFEvaluating the Application of Portable Handheld X-ray Fluorescence (XRF) Scanner for Determining Seafood Provenance: A Case Study on .
Foods
July 2023
Centre for Ecosystem Science, School of Biological, Earth and Environmental Sciences, The University of New South Wales (UNSW), Sydney, NSW 2052, Australia.
Seafood elemental profiling (SEP) is the quantification of a range of elements in seafood products and may serve in addressing questions of seafood provenance and quality. Traditional methods for analyzing soft tissue present several limitations for the industry-level use of SEP. Portable handheld X-ray fluorescence (pXRF) analysis is a promising alternative to conventional methods; however, its application for biological analysis has not been fully established.
View Article and Find Full Text PDFHidden Resistances: How Routine Whole-Genome Sequencing Uncovered an Otherwise Undetected Gene in Vibrio alginolyticus from Imported Seafood.
Microbiol Spectr
February 2023
Department of Microbiology and Immunology, University of Melbourne at the Peter Doherty Institute for Infection and Immunity, Melbourne, Victoria, Australia.
Vibrio alginolyticus causes vibriosis of marine vertebrates, invertebrates, and humans, and while there have been several reports of multidrug resistance in V. alginolyticus, carbapenem resistance is rare. V.
View Article and Find Full Text PDFGenetic parameters of color phenotypes of black tiger shrimp ().
Front Genet
October 2022
The University of Sydney, Faculty of Science, Sydney School of Veterinary Science, Camden, NSW, Australia.
Black tiger shrimp () is the second most important aquaculture species of shrimp in the world. In addition to growth traits, uncooked and cooked body color of shrimp are traits of significance for profitability and consumer acceptance. This study investigated for the first time, the phenotypic and genetic variances and relationships for body weight and body color traits, obtained from image analyses of 838 shrimp, representing the progeny from 55 sires and 52 dams.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!