Microbiological quality of shrimp samples obtained at point of sale in Tulancingo, Hidalgo

Microbiological quality in shrimp

Abstract

Shrimp consumption has increased considerably due to its multiple health benefits, consumers are currently looking for quality products obtained from sustainable sources, however the production of this product contributes to food safety where there are multiple factors that affect safety, so the objective of this study is to evaluate the microbiological quality of shrimp obtained at different points of sale and that contribute to food safety. In this study, the presence of Salmonella spp., Escherichia coli and Aeromonas spp.; these are considered faecal indicators, which is an important factor for presenting foodborne illness in consumers. In Mexico, national food policies have been implemented for sustainable aquaculture, where productive alternatives are sought to have a greater economic and social impact and where there is a product with high nutritional value that guarantees safety; however, improper handling of this product by handlers or consumers is critical for product contamination.