Counting and Identification of Molds and Yeasts in Dry Salted Shrimp Commercialized in Rio Branco, Acre, Brazil

    October 2020 in “ Food Science and Technology ”
    Juliana de FREITAS, Luiz Moreira Pereira Neto, Tamyres Izarelly Barbosa da Silva, Tallison Filipe Lima de Oliveira, Jhonatan Henrique Lima da Rocha, Mariana Dinis Souza, Patrícia Gelli Feres de Marchi, Átilon Vasconcelos de ARAÚJO
    TLDR Better hygiene is needed in handling dry salted shrimp to ensure safety.
    The study investigated the presence of molds and yeasts in dry salted shrimp from six establishments in Rio Branco, Acre, Brazil, due to concerns about microbial growth and food safety. Mold and yeast counts varied from 1.0x10² to 1.02x10⁶ CFU/g, and nine fungal genera were identified, with Aspergillus, Penicillium, and Cladosporium being the most common and known for producing mycotoxins. The results underscored the necessity for better hygiene practices in the handling and processing of dry salted shrimp to ensure public health safety.
    Discuss this study in the Community →

    Research cited in this study

    1 / 1 results