HACCP BASED PREPARATION OF SHRIMP FROM FARM TO FORK
Good quality shrimp products are only possible from good quality of raw materials. The quality of fresh shrimps is at its best while in the farm and begins deterioration after catch. The ultimate objective in quality control is to get as much of the prime quality attributes of shrimp in its original habitat to the consumer. But various types of change work against the desire to preserve the original quality. Some of these changes are inherited to shrimp while others are induced such as high temperature, improper icing, and lack of workers hygienic practices and sanitation of control surfaces
Good quality shrimp products are only possible from good quality of raw materials. The quality of fresh shrimps is at its best while in the farm and begins deterioration after catch. The ultimate objective in quality control is to get as much of the prime quality attributes of shrimp in its original habitat to the consumer. But various types of change work against the desire to preserve the original quality. Some of these changes are inherited to shrimp while others are induced such as high temperature, improper icing, and lack of workers hygienic practices and sanitation of control surfaces
The south asian shrimps are widely accepted due to its wild taste (not intensively cultured) and free from chemical and environmental pollution. But due to geographical location our ambient temperature is hostile to our catch. From sporadic observations it appears the previous beheading centers in remote areas adversely affect the raw material quality because there is no promise on post harvest handling and care. Now, the Bangladesh government made mandatory to bring shrimp as head on condition to the processing plant though our products are not free from quality and safety problem. Naturally question arises, how these products get contamination? Intensive field visits of this author during his M.Sc. thesis was to assess how our raw materials are contaminated and deteriorated at the post harvest chain prior reaching to the plant .
Raw material contamination occurs due to lack of commonsense and inadequate care. As a result, substandard and contaminated raw materials having high bacterial load enter in the processing plant. Preparation of quality products is not possible by this raw material. Because of the fact that still now shrimp products of south asian countries fetch less price of 2-3 US$ per kg than the neighboring countries shrimp product. To minimize contamination during post harvest handling and to supply safe and quality raw material Farmers, Agents, Depots, Landing Centers, Transport Owners and Commission Agents have to be alert to implement sanitary measures in every step of post-harvest activity. Ultimately the associated group of shrimp handler in the business will get premium price of their finished products. In turn, the socioeconomic condition of the associating bodies will enrich.
In order to gain a greater understanding and knowledge of the product (Penaeus monodon) under review, a thorough product description evaluation, identification of potential hazards and potential defects were carried out in the present study. For Hazard and Defect Analysis, it is necessary to carefully examine both the product and the process flow diagrams. Once hazards and defects have been identified they can be incorporated into the flow diagram specific for each processing facility.
The purposes of hazard analysis are to identify all such food safety hazards at each step, to determine their significance and to assess whether control measures for those hazards are available at each step. Defect analysis serves the same purpose for potential quality defects.
HACCP based preparation of shrimp from farm to fork are described below stepwise with potential hazards and potential defects and the best possible ways of control measures are suggested.
In order to gain a greater understanding and knowledge of the product (Penaeus monodon) under review, a thorough product description evaluation, identification of potential hazards and potential defects were carried out in the present study. For Hazard and Defect Analysis, it is necessary to carefully examine both the product and the process flow diagrams. Once hazards and defects have been identified they can be incorporated into the flow diagram specific for each processing facility.
The purposes of hazard analysis are to identify all such food safety hazards at each step, to determine their significance and to assess whether control measures for those hazards are available at each step. Defect analysis serves the same purpose for potential quality defects.
HACCP based preparation of shrimp from farm to fork are described below stepwise with potential hazards and potential defects and the best possible ways of control measures are suggested.
Quality, in general means the wholesomeness or the state of excellence of the product in terms of its appearance, shapes, color, taste, safety and competitiveness in price to the buyer. Finished products quality specification is given in Appendix-V. In a nutshell, quality means the fulfillment of the customer’s satisfaction. Shrimp products being highly spoilage; deserve special care and attention being paid to them from farm to fork. The living habitats of shrimp are completely different from its post harvest environments and its quality depends on many factors, such as intrinsic composition, degree of spoilage, damage, deterioration during harvesting, cleaning, washing, handling, preservation, processing, storage, transportation, distribution and marketing. A prolonged shelf life and better quality can be maintained under natural conditions in the cold countries than in tropical countries. In tropical and warm countries like Bangladesh, the quality of shrimp should better be controlled and shelf-life substantially increased through the introduction of a uniform cold-chain system with good operating practices, hygiene and sanitary measures from farm to fork.
