Microbial Hazards During Frying and Grilling Frozen Shrimp (Panaeus spp.)

The safety hazards especially microbiological ones were examined in this study during preparing two different sizes of various frozen shrimp types for frying and grilling . The results of the statistical analysis of the data showed significance effects at P 0.05 for; (1) cooking method ,interaction between type and sizes on weight loss ,(2)cooking method, interaction between type, size, and cooking method on pH,(3)cooking method, interaction between type and cooking method on TVC count (4) type ,cooking method and their interaction on Enterobacteriaceae count, (5) cooking method on count of coliform and Staphylococcus aureus of frozen shrimps. E.coli did not detected in different types and sizes of frozen shrimps after thawing ,marinating, breading, frying and grilling. This is an indication that microbiological hazards are primarily a reflection of the hygienic practices and condition followed during preparing and cooking of frozen shrimp. Based on the results on this research ,HazardAnalysis Critical Control Points (HACCP) charts were suggested for frying and grilling frozen shrimp.