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Microbial diversity and ecology of crustaceans: influencing factors and future perspectives

journal contribution
posted on 2023-05-22, 23:59 authored by Olumide OdeyemiOlumide Odeyemi, Dabade, DS, Amin, M, Dewi, F, Waiho, K, Kasan, NA
Crustaceans such as prawn and shrimp are nutritious seafood and contain high level of protein. However, due to high-water activity and neutral pH, crustaceans are highly susceptible to spoilage microorganisms that are present as normal microbiota. Development stages and culture environment, diet composition and storage temperature were highlighted in this review as factors that contribute to the composition of microbial communities present in prawn and shrimp. However, the use of biofloc technology during culturing/farming could help to reduce the microbial load at pre-harvest level while the use of neutralized oxidized water could be used to further reduce microbial load during post-harvest handling of the seafood. The use of both biofloc technology and neutral electrolyzed oxidizing water would therefore help to preserve the quality and shelf-life of prawn and shrimp.

History

Publication title

Current Opinion in Food Science

Volume

39

Pagination

140-143

ISSN

2214-7993

Department/School

Research Services

Publisher

Elsevier

Place of publication

United Kingdom

Repository Status

  • Restricted

Socio-economic Objectives

Aquaculture crustaceans (excl. rock lobster and prawns); Fisheries - aquaculture not elsewhere classified