Preservation practices and safety of fresh shrimp (Penaeus notialis) sold in Beninese markets

Abstract The microbiological characteristics of fresh shrimps during storage in ice (FSPI) (1–4.5 °C) and at ambient temperature (FSKAT) (27.5–29.5 was evaluated Beninese selling market conditions to assess hygiene shrimp safety artisanal preservation practices. Furthermore, samples FSPI FSKAT sold the retail markets were collected analyzed using bacteriological physicochemical methods. acceptable limits for aerobic mesophilic bacteria (AMB) [7.0 Log 10 (CFU/g)] trimethylamine (TMA) (5 mg/100 g) exceeded after 12 days 9 h (FSKAT). Most (75% FSPI, 92% FSKAT) non-compliant with limit AMB. maximal specified regarding Enterobacteriaceae , E. coli, Salmonella up 75%, 92%, 42%, respectively 33%, 67%, 75% (FSPI). About 33% 58% TMA limit. All within histamine tyramine. However, training stakeholders good handling hygienic practices is necessary.