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|Title: ||Salmonella risks due to consumption of aquaculture-produced shrimp|
|Authors: ||Johnson, Emmanuel de-Graft|
Hamilton, Kerry A.
Quantitative microbial risk assessment
|Issue Date: ||13-Apr-2018|
|Publisher: ||Elsevier B.V.|
|Citation: ||Microbial Risk Analysis 9 (2018) 22–32|
|Abstract: ||The use of aquaculture is increasing to meet the growing global demand for seafood. However, the use of
aquaculture for seafood production incurs potential human health risks, especially from enteric bacteria such as
Salmonella spp. Salmonella spp. was the most frequently reported cause of outbreaks associated with crustaceans
from 1998 to 2004. Among crustacean species, shrimp are the most economically important, internationally
traded seafood commodity, and the most commonly aquaculture-raised seafood imported to the United States.
To inform safe aquaculture practices, a quantitative microbial risk assessment (QMRA) was performed, incorporating
stochastic variability in pathogen growth, industrial shrimp processing, and consumer shrimp
preparation. Several scenarios including gamma irradiation and cooking time were considered in order to examine
the relative importance of these practices in terms of their impact on risk. Median annual infection risks
for all scenarios considered were below 10−4 and median disability adjusted life year (DALY) metrics were
below 10−6 DALY per person per year, however, 95th percentile risks were above 10−4 annual probability of
infection and 10−6 DALY per person per year for scenarios with improper cooking and lack of gamma irradiation.
The greatest difference between microbiological risks for the scenarios tested was observed when
comparing proper vs. improper cooking (5–6 orders of magnitude) and gamma irradiation (4–5 orders of
magnitude) compared to (up to less than 1 order of magnitude) for peeling and “deveining” (removing the
shrimp digestive tract) vs. peeling only. The findings from this research suggest that restriction of Salmonella spp.
to low levels (median 5–30 per L aquaculture pond water) may be necessary for scenarios in which proper
downstream food handling and processing cannot be guaranteed.|
|Description: ||An article published by Elsevier B.V. and also available at https://doi.org/10.1016/j.mran.2018.04.001|
|Appears in Collections:||College of Science|
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