Louisiana Sea Grant College Program

Dried Shrimp Project
LSU Sea Grant College Program,
University of California-Davis Sea Grant College Program,
Virginia Seafood Agricultural Research & Extension Center, Virginia Sea Grant Program, VT

Preliminary Studies
Updating Practical Parameters Used for Critical Control Points
Monitoring in Louisiana Dried Shrimp Processing

Dried shrimp processing in Louisiana are small and less developed businesses (SLDBs).  The Hazard Analysis and Critical Control Point (HACCP) approach implemented in large seafood manufacturing operations is difficult for them.  Therefore, Louisiana dried shrimp processors are under pressure implementing practical HACCP plan to their operations as a result of legal requirements, market forces, and expectation for in-house food safety and defect action point (DAP) controls.  This study will provide basic guidance on how the scientific-base HACCP principles can be practically applied in Louisiana dried shrimp processing.

Water Activity (Aw) is not practical for monitoring critical control points during dried shrimp processing, due to the high costs involved.  Louisiana dried shrimp processors in Terrebonne Parish are small and they cannot afford the expensive equipment that costs at least $US 2,000.  This preliminary study was initiated in August 2000.  We went to dried shrimp processors in southern Louisiana to measure temperatures of boiling water and boiled shrimp, drying times and temperatures, water activity of dried shrimp, weight loss during drying, and microbial levels in dried shrimp.

We found that the boiling process (3 minutes) heats the shrimp to at least 180 °F at temperature that pathogens cannot survive.  The drying process reduces the water activities of finished product to 0.7 or less, which is less than 0.85 and at a level where no pathogen can grow.  We also sampled dried shrimp after tumbling and during packing and sent them to the Virginia Tech for Staphylococcus aureus testing.  Our concern was cross contamination due to insanitary conditions and poor practices, regarding FDA’s report.  There was no S. aureus found in the product.

We have reviewed and revised the HACCP plan of a dried shrimp company.  The reports of all measurements, which include boiling temperature, drying time and temperature, water activity, and microbial test for S. aureus in dried shrimp, support the revised plan.  In addition, we have reviewed and developed a new written Standard Sanitation Operation Procedures (SSOPs) plan for the the dried shrimp company, which includes the daily records mentioned in the report of the U.S. FDA officer in September 2001.  However, it is up to the Company whether to follow our suggestions.

We are also doing some studies to mimic the boiling and drying processes.   The purpose of the studies is to determine other practical factors that are correlated to the water activity and that can be easier and more practical for critical control point monitoring than water activity for small and less developed dried shrimp company.  These results will be reported to the general public and will be benefit to other small and less developed dried seafood product processing.

Date: October 30, 2001
© 2001 by Authors

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