Document Type : Original Article
Authors
1
Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Zagazig University, 44519 Zagazig, Egypt.
2
Department of Zoonosis, Faculty of Veterinary Medicine, Zagazig University, 44519 Zagazig, Egypt
3
Bacterioloy, Mycology, Immunology Department, Faculty of Veterinary, Medicine, Mansoura University, Egypt.
4
Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Suez Canal University, Ismailia, Egypt
Abstract
Shrimp and crab are crustaceans that are recognized as novel sources of high biological value protein. They are also high in moisture, minerals like calcium and phosphorus, vitamins, including vitamin D, and omega-3 polyunsaturated fatty acids. Around the world, people are widely dependent on fish and shellfish, especially in Egypt, to make up for the lack of red meat. Naturally occurring toxins called biogenic amines (BAs) are produced when a wide range of microbes, including both pathogenic and nonpathogenic bacteria metabolize particular amino acids. One of the main foodborne pathogens that cause numerous cases of intoxications worldwide is Staphylococcus aureus. Nevertheless, little is known about the prevalence of Staphylococcus aureus and the numerous enterotoxins that are produced in the examined crab and shrimp. This study's main goal was to determine the amount of BAs generated in the studied shrimp and crab. Furthermore, the estimated daily intakes of BAs that the Egyptian population derived from eating these crustaceans were calculated. The other aim of the current study was to find out how common Staphylococcus aureus is in the edible tissues of shrimp and crab. In addition, the public health significance of BAs and S. aureus was also discussed. The obtained results revealed detection of histamine, cadaverine, putrescine, and tyramine from the examined crab and shrimp at variable rates. In addition, S. aureus was isolated from the examined crab and shrimp at 50%, and 70%, respectively. Therefore, strict hygienic measures should be followed during handling and processing of such shellfish.
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