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The Effect of HACCP Based Personal Hygiene on the Products of Galda Prawn (Macrobrachium rosenbergii) at Processing Zone in Khulna, Bangladesh

DOI: 10.5923/j.fph.20120206.10

Keywords: Galda Prawn, Shrimp, HACCP, Food Safety, Quality Control, Personal Hygiene

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The present study was conducted to compare the quality assurance system for different shrimp products of Galda prawn (Macrobrachium rosenbergii) and identified the possible causes of potential hazards in the processing zone at Khulna, Bangladesh. Physical and microbial investigation was made for observation, interviewing and check the record of quality assurance system according to HACCP establishment from receiving of raw materials to storage at three selected seafood industries. Processing of the entire products are semi automatic and the manual steps done by the daily worker where the major numbers are illiterate women of the regional area and they have not adequate knowledge about hygiene practices according to the HACCP plan. The findings of physical and chemical hazards of those products are same but the biological hazards are verified due to lack of consciousness about personal hygiene as well as food safety abides by the worker. During the processing of Cooked P&D IQF Shrimp 92.29% of hygiene are maintained whereas average personal hygiene maintained only 73% for all products. According to the microbial test of finished products, Cooked P&D IQF Shrimp showed lowest bacterial load 1.87x105 CFUg, MPN count of total coliforms 12/g, MPN count of Faecal coliforms <3/g whereas P&D Block Frozen Shrimp found 5.3x105, 53 and 9 total bacterial count, total coliforms and faecal coliforms count respectively. Cooked item has less chance to keep in contact of worker to microbial contamination and greater chance to retardation during processing.


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