Maitrise du risque lié à Vibrio parahaemolyticus dans les produits halieutiques destinés à l’exportation

Cas d’une usine sénégalaise de pêche

Translated title of the contribution: Control of Vibrio parahaemolyticus risk in exported seafood products: Case of a Senegalese fishing factory

Ignace Coly, Amy Gassama Sow, Malang Seydi, Jaime Martinez-Urtaza

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

Description of the subject. The article deals with the implementation of sanitizing procedures based on HACCP in a Senegalese company specialized in exporting seafood products. Objectives. The objective of the study was to improve the risk control of Vibrio parahaemolyticus in Senegalese seafood products exported to Europe. Method. The study focused on 101 samples of finished products, which were analyzed using the ISO 8914:1990 method, to assess the presence of pathogenic V. parahaemolyticus. The initial manufacturing process was then modified by increasing good hygiene practices and sanitizing chlorine treatments. The new process was tested with 26 samples to assess its effectiveness. The 26 samples were analyzed using the same method, ISO 8914:1990. Results. Of the 101 samples obtained from the first manufacturing method, V. parahaemolyticus strains were isolated at a rate of 6.9%. All of these were found to possess the tlh, but not the tdh or trh genes. However, no strains of Vibrio cholerae or Vibrio vulnificus were detected. The new process significantly reduced the rate of V. parahaemolyticus detected in the finished products, as evidenced by the 26 checks on product samples, which showed the absence of Vibrio spp. strains from the bacteriologic isolation stage. Conclusions. The rigorous implementation of good hygiene and manufacturing practices and the reinforcement of sanitizing chlorine treatments significantly reduced the rate of V. parahaemolyticus in the finished products.

Original languageFrench
Pages (from-to)317-328
Number of pages12
JournalBiotechnology, Agronomy and Society and Environment
Volume19
Issue number4
Publication statusPublished - 2015

Fingerprint

Vibrio parahaemolyticus
Seafood
seafood
seafoods
factory
factories
fishing
sanitizing
good hygiene practices
Chlorine
chlorine
manufacturing
Hygiene
hygiene
sampling
Vibrio vulnificus
Hazard Analysis and Critical Control Points
good manufacturing practices
Vibrio cholerae
Vibrio

Keywords

  • Biological contamination
  • Chlorine
  • Fishery products
  • Infestation
  • Senegal
  • Vibrio

Cite this

Maitrise du risque lié à Vibrio parahaemolyticus dans les produits halieutiques destinés à l’exportation : Cas d’une usine sénégalaise de pêche. / Coly, Ignace; Sow, Amy Gassama; Seydi, Malang; Martinez-Urtaza, Jaime.

In: Biotechnology, Agronomy and Society and Environment, Vol. 19, No. 4, 2015, p. 317-328.

Research output: Contribution to journalArticle

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title = "Maitrise du risque li{\'e} {\`a} Vibrio parahaemolyticus dans les produits halieutiques destin{\'e}s {\`a} l’exportation: Cas d’une usine s{\'e}n{\'e}galaise de p{\^e}che",
abstract = "Description of the subject. The article deals with the implementation of sanitizing procedures based on HACCP in a Senegalese company specialized in exporting seafood products. Objectives. The objective of the study was to improve the risk control of Vibrio parahaemolyticus in Senegalese seafood products exported to Europe. Method. The study focused on 101 samples of finished products, which were analyzed using the ISO 8914:1990 method, to assess the presence of pathogenic V. parahaemolyticus. The initial manufacturing process was then modified by increasing good hygiene practices and sanitizing chlorine treatments. The new process was tested with 26 samples to assess its effectiveness. The 26 samples were analyzed using the same method, ISO 8914:1990. Results. Of the 101 samples obtained from the first manufacturing method, V. parahaemolyticus strains were isolated at a rate of 6.9{\%}. All of these were found to possess the tlh, but not the tdh or trh genes. However, no strains of Vibrio cholerae or Vibrio vulnificus were detected. The new process significantly reduced the rate of V. parahaemolyticus detected in the finished products, as evidenced by the 26 checks on product samples, which showed the absence of Vibrio spp. strains from the bacteriologic isolation stage. Conclusions. The rigorous implementation of good hygiene and manufacturing practices and the reinforcement of sanitizing chlorine treatments significantly reduced the rate of V. parahaemolyticus in the finished products.",
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