Determining the microbial and chemical characteristics of shrimps supplied in Abadan city

Shrimp is one of the most popular sources of marine protein worldwide. Due to its high nutritional and economic value, this aquatic product is a major export product in many countries. The shrimp industry includes a significant percentage of all aquaculture products. Contamination of shrimp with pathogenic microorganisms can endanger the health of the consumers. In this regard, the aim of this study is to determine the microbial and chemical characteristics of shrimps supplied in Abadan city. A total of 100 shrimp samples were taken from Abadan city in a simple random manner and transferred to the specialized food hygiene laboratory of Islamic Azad University, Shahrekord branch, in an ice flask and under sterile conditions and microbial tests included Staphylococcus aureus, Escherichia coli, and Salmonella as well as total count and TVN test were performed on the shrimp samples. The results showed that the contamination rate with S. aureus, Salmonella, and E. coli was 14%, 7%, and 2%, respectively. The total count, TVN, and coliform contamination were within the acceptable range. Due to the high importance of E. coli and Salmonella pathogenic microorganisms, it is necessary to monitor closely and as many regulatory institutions as possible to reduce the pollution load.