Biology Reference
In-Depth Information
Table 4.6
Safety concern and control of aquaculture shrimp
Food Safety Concerns
Controls
Biological
Pathogenic bacteria
-
Salmonella
spp.
-
Vibrio cholerae
- Pathogenic
Escherichia coli
Increase culture water exchange, use of antimicrobial
agents, or divert product to value added applica-
tion. Determine the contamination source and apply
controls.
Chemical
Pesticides
- Pesticides from agriculture
- Insecticides, rodenticides,
& other chemicals
Herbicides
- Chlorphenoxy compounds
- Triazine herbicides, & others
Do not apply pesticides in the vicinity of the ponds or
the feed. Be aware of application of these compounds
in adjacent farms. Prevent contamination through
run-offs.
Do not apply herbicides in the vicinity of the ponds or
the feed. Be aware of application of these compounds
in adjacent farms. Prevent contamination through
run-offs.
Fertilizers and water treatment compounds are nor-
mally not considered to be a food safety problem. You
should not apply fertilizers close to the harvest date.
Fertilizers and Water Treatment
Compounds
- Ammonium compounds, Calci-
um phosphate, Phosphoric acid,
Potassium chloride, Sodium
silicate, Lime, hydrated lime, &
limestone
Other contaminants
- Heavy metals, i.e. methyl
mercury
Therapeutic Agents
- Oxytetracycline, Oxilinic acid,
Furazolidone, Quinolona, &
Terrivet
Not normally considered as a food safety concern in
shrimp. Cadmium, lead and mercury are the most
commonly found heavy metals in seafood products.
The use of these compounds is a major concern in
shrimp aquaculture and controls are needed. The
farmer needs to be aware of which product is ap-
proved or not for the country where the product will
be shipped. Records need to be kept on the usage and
recommended withdrawal times.
Sulfi tes are known to cause an allergic-type reaction
for certain
consumers and need to be controlled. If sulfi tes are
used, product needs to be properly labeled.
Proper labeling and proper use of cleaning and
sanitizing compounds is essential to prevent any con-
tamination on the product. Use proper concentrations
and proper exposure time.
Food Additives
- Sulfi tes
Sanitizer residues
Physical
- Debris
- Filth
Filth and debris are normally considered to be qual-
ity defect and not a food safety issue. Both of these
problems need to be minimized to avoid problems at
the port of entry of the receiving country. Proper cull-
ing and sequential washes following the harvest can
reduce both problems.
