Application of Hazard Analysis Critical Control Point (HACCP) Concept Using Sodium Metabisulphite and Hypochlorite to Enhance Microbial Safety of Shrimps

Bernard Johnson Okpako Efiuvwevwere^1, , Chimezie Jason Ogugbue¹, Godwin Emoghene² and Augustine Kpeedee Ngbara-ue²

¹Department of Microbiology, Faculty of Science,University of Port Harcourt, Port Harcourt, Nigeria

²Department of Microbiology, Faculty of Science, University of Port Harcourt, Port Harcourt, Nigeria

Cite this paper:
Bernard Johnson Okpako Efiuvwevwere, Chimezie Jason Ogugbue, Godwin Emoghene and Augustine Kpeedee Ngbara-ue. Application of Hazard Analysis Critical Control Point (HACCP) Concept Using Sodium Metabisulphite and Hypochlorite to Enhance Microbial Safety of Shrimps. American Journal of Microbiological Research. 2020; 8(1):24-33. doi: 10.12691/ajmr-8-1-4

Abstract

Shrimps are highly valued worldwide. However, they deteriorate rapidly after harvest except preserved or subjected to hazard analysis critical control point (HACCP). Therefore, this investigation was undertaken to determine the microbiological and physico-chemical [pH and trimethylamine (TMA)] characteristics of shrimps subjected to several critical control points (CCPs) including 100 ppm sodium metabisulphite (Na₂S₂O₅) alone or followed by 10 ppm calcium hypochlorite Ca[OCL]₂ before ambient (27-35°C) or refrigeration (4-6°C) storage. Also, shrimp types (whole, head or tail subjected to CCPs (iced or un-iced storage) wereanalysed for total viable counts (TVCs), coliforms, Staphylococcus spp.,Salmonella spp. and Vibrio spp. counts; pH and TMA contents. Significant (p<0.05) maximum TVCs of 1.8 x 108cfu/g occurred in tail samples subjected to Na₂S₂O₅ followed by Ca[OCL]₂ before 27-35°C storage. Significant different bacterial populations occurred with the un-iced whole shrimps showing maximum population (2.9 x 105cfu/g) of coliforms. Additionally, Staphylococcus spp. had the maximum count (8.2 x 103cfu/g) in un-iced whole samples while the lowest (7.8 x 101cfu/g) occurred in tail samples treated with Na₂S₂O₅ followed by Ca[OCL]₂ before 4-6°C storage. Variations in bacterial profiles were influenced by the CCPs resulting in diverse bacteria with iced head samples showing Bacillus spp.,E.coli, Pseudomonas spp., Salmonella spp. and Staphylococcus aureus while the others differed. Most bacterial pathogens occurred in tail samples subjected to CCPs before 27-35°C storage. Highest pH (7.85) and TMA (37.48mgN/100g) occurred in tail samples treated with Na2S2O5 followed by Ca[OCL]₂ before ambient storage. Significant positive correlation occurred between TVCs and coliforms (r = 0.9011) and others. However, pH and TMA showed negative or poor correlation against the different bacterial groups.Percentage frequency of bacterial occurrence differed. This study has demonstrated the importance of HACCP and the need to adopt its concept and application to enhance microbial safety of shrimps.

Keywords:
shrimps HACCP critical control measures microbial safety

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