Impact of gamma radiation on the microbiological quality of smoke dry shrimp (Penaeus notialis) from three different water sources in Ghana

References

• Abolagba, O. J., & Igbinevbo, E. E. (2010). Microbial load of fresh and smoked fish marketed in benin metropolis, Nigeria. Research Journal of Fisheries and Hydrobiology, 5(2), 99–104. INSInet Publication.
   Google Scholar
• Abolagba, O.J, & Melle, O.O. (2008). Chemical composition and keeping qualities of a scaly fish tilapia (oreochromis niloticus) smoked with two energy sources. Afr. J. Gen. Agric. Klobex, 4(2), 113-117.
   Google Scholar
• Addo, A. A. (2008). Mycological profile and aflatoxigenic potential of resident Aspergillus species of six packaged Ghanaian dehydrated foods ( M. Phil. Thesis). Department of Botany, University of Ghana, Legon.
   Google Scholar
• Adu-Gyamfi, A., & Appiah, V. (2012). Enhancing the hygienic quality of some Ghanaian food products by gamma irradiation. Food and Nutrition Sciences, 3, 219–223. doi:10.4236/fns.2012.32032
   Google Scholar
• Akonor, P. T., Ofori, H., Dziedzoave, N. T., & Kortei, N. K. (2016). Drying characteristics and physical and nutritional properties of shrimp meat as affected by different traditional drying techniques. International Journal of Food Science, 2016, 1–5. Article ID 7879097. doi:10.1155/2016/7879097
   Google Scholar
• Allotey, J., & Odamtten, G.T. (1996). Hidden infestations from Kaneshie and Tema warehouses (Ghana) after 4 months storage under laboratory conditions in relation to resident mycoflora. In: Odamtten, G.T., & Clerk, G.C. (Eds.). Mitigation of Stackburn in woven polypropylene bag. Stack Maize Grains for Improved Food Security in Sub-Saharan Africa. University of Ghana. ISBN 999-7756-0-1: pp 80-85..
   Google Scholar
• Anwar, H., Shankar, C. M., Mohammad, S. R., Md, M. R., & Mahmud, H. (2010). Microbiological quality of processed frozen black tiger shrimps in fish processing plant. World Journal of Fish and Marine Sciences, 2(2), 124–128.
   Google Scholar
• A.O.A.C (2005). Determination of moisture, ash, protein and fat. Official methods of analysis of the Association of Analytical Chemists. 18th Edition. A.O.A.C, Washington DC.
   Google Scholar
• Barnett, H. L., & Hunter, B. B. (1972). Illustrated genera of fungi, imperfecti 3rd Edition, Burgess publishing Company, Minesota, U.S.A. p. 273.
   Google Scholar
• Bukola, C. A., Abiodun, A. O., & Ukpe, G. P. (2008). Mycofloral of smoke-dried fishes sold in Uyo, Eastern Nigeria. World Journal Agricultural Sciences, 4(3), 346–350.
   Google Scholar
• Butt, A. A., Aldridge, K. E., & Sanders, C. V. (2004). Infections related to the ingestion of seafood Part I: Viral and bacterial infections. The Lancet Infectious Diseases, 4, 201–212. doi:10.1016/S1473-3099(04)00969-7
   PubMed Web of Science ®Google Scholar
• CAC/RCP 68. (2009). Code of practice for the reduction of contamination of food with polycyclic aromatic hydrocarbons (PAH) from smoking and direct drying processes.
   Google Scholar
• Diehl, J. F. (1995). Safety of irradiated foods (2nd ed.). New York: Marcel Dekker, Inc.
   Google Scholar
• Egan, A. F., & Wills, P. A. (1985). The preservation of meats using irradiation. CSIRO Food Researcher, Q.45, 49.
   Google Scholar
• Entsua-Mensah, M., De Graft-Johnson, K. A. A., Atikpo, M. O., & Abbey, L. D. (2002). The lobster, shrimp and prawn industry in Ghana—Species, ecology, fishing and landing sites, handling and export, Tech. Rep. CSIR-FRI/RE/E-MM/2002/012, Food Research Institute/AgSSIP. doi:10.1044/1059-0889(2002/er01)
   Google Scholar
• Essien, J. P., Ekpo, M. A., & Brooks, A. A. (2005). Mycotoxigenic and proteolytic potential of moulds associated with smoked shark fish (Chlamydoselachus anguincus). Journal Applications Sciences En-Viron Management, 9(3), 53–57.
   Google Scholar
• Farkas, J. (2001). Irradiation of minimally processed foods. In: Food Irradiation.- Principles and Applications (Ed. R. Molons). Wiley/Interscience. New York. pp. 273–290.
   Google Scholar
• Huss, H.H. (1997). Control of indigenous pathogenic bacteria in seafood. Food Control, 8(2), 91–98.
   Web of Science ®Google Scholar
• IAEA-TECDOC-1530 (2005). Use of irradiation to ensure hygienic quality of fresh, pre-cut fruits and vegetables and other minimally processed food of plant origin. Proceedings of a final research coordination meeting organized by the joint FAO/IAEA programme of nuclear techniques in food and agriculture, Pakistan. pp 1–21.
   Google Scholar
• IARC (1993). Some naturally occurring substances: Food items and constituents, heterocyclic aromatic amines and mycotoxins. IARC monographs on the evaluation of carcinogenic risks to humans. International Agency for Research on Cancer, Geneva. 56, 489–521.
   Google Scholar
• ICGFI. (2002). International consultative group on food irradiation. A global food safety tool. Vienna: Official Publication of IAEA.
   Google Scholar
• ICMSF. (1998). Microorganisms in foods.Volume 6, Microbial Ecology of Food Commodities. Blackie Academic and Professional, New York, pp. 521–577.
   Google Scholar
• Karunasagar, I., Karunasagar, I., & Umesha, R. K. (2005). Microbial diseases in shrimp aquaculture. In N. Ramaiah, Eds. Marine microbiology: monodon shrimp, 121–134. Fish & Shellfish Immunology, 13, 293–309.
   Google Scholar
• Kortei, N. K. (2015). Comparative effect of steam and gamma irradiation sterilization of sawdust compost on the yield, nutrient and shelf life of Pleurotus ostreatus (Jacq.ex. Fr) kummer stored in two different packaging materials (PhD thesis). Graduate school of Nuclear and Allied Sciences, University of Ghana.
   Google Scholar
• Kortei, N. K., Odamtten, G. T., Appiah, V., Obodai, M., Annan, T. A., Adu- Gyamfi, A., … Mills, S. W. O. (2014). Microbiological quality assessment of gamma irradiated fresh and dried mushrooms (Pleurotus ostreatus) and determination of D10 values of Bacillus cereus in storage packs. European Journal of Biotechnology and Biosciences, 2(1), 28–34.
   Google Scholar
• Kortei, N. K., Odamtten, G. T., Obodai, M., Appiah, V., Adu-Gyamfi, A., & Wiafe- Kwagyan, M. (2015). Comparative occurrence of resident fungi on gamma irradiated and steam sterilized sorghum grains (Sorghum bicolor L.) for spawn production in Ghana. British Biotechnology Journal, 7(1), 21–32. doi:10.9734/BBJ/2015/16747
   Google Scholar
• Kortei, N. K., Odamtten, G. T., Obodai, M., & Wiafe-Kwagyan, M. (2017). Mycofloral profile and the radiation sensitivity (D10 values) of solar dried and gamma irradiated Pleurotus ostreatus (Jacq. Ex. Fr.) Kummer fruitbodies stored in two different packaging materials. Food Science and Nutrition, 1–9. doi:10.1002/fsn3.545
   Google Scholar
• Kpoclou, E. Y., Anihouvi, V. B., Azokpota, P., Soumanou, M. M., Daube, G., Douny, C., … Hounhouigan, D. J. (2013). Microbiological and physico-chemical quality of smoked shrimp, an expanding food condiment in beninese local markets. Food and Public Health, 3(6), 277–283. doi:10.5923/j.fph.20130306.03
   Google Scholar
• Kumolu-Johnson, C. A., & Ndimele, P. E. (2001). Effect of salting, brining and sundrying on the shelf-life of Clarias gariepinus (LACEPEDE). Journal Researcher Reviews Sciences, 2, 21–25.
   Google Scholar
• Kumolu-Johnson, C.A, Aladetolun, N.F, & Ndimele, P.E. (2009). The Effects Of Smoking on The Nutritional Qualities and Shelf Life Of Clarias Gariepinus (Burchell 1822), 9(1), 73–76.
   Google Scholar
• Niemira, B.A., & Fan, X.(2005). Low-dose irradiation of fresh and fresh-cut produce: Safety, sensory and shelflife. In: Food Irradiation Research Technology. Ed. Sommers, C., & Fan, X., pp 169-181.Blackwell Publishing and the Institute of Food Technologists, Ames, Iowa, USA.
   Google Scholar
• Odamtten, G. T., (1986). Studies on the control of fungal contamination and aflatoxin contamination of treatment of heat and gamma irradiation. ( PhD Thesis), DUDOC Publication, Agricultural University, Wageninen, The Netherlands.
   Google Scholar
• Ola, J. B., & Oladipo, A. E. (2004). Storage of croaker in ice. African Journal of Biomedical Research, 7, 13–17.
   Google Scholar
• Olokor, J. O., Ihuahi, J. A., Omojono, F. S., Falayi, B. A., & Adelomo, E. O. (2007). Handbook of practical fisheries technology division, national institute of freshwater fisheries research (NIFFR) PMB 6006, (pp. 13–42). New-Bussa, Niger State, Nigeria: Remi-Thomas Press, pp 22-29.
   Google Scholar
• Osweiler, G. D. (2010). Clinical characteristics of specific mycotoxicoses in horses. In E. Gonçalez, J. D. Felício, & S. Aquino (Eds.), Mycotoxicoses in animals economically important (pp. 14–15). New York, NY: Nova Science Publishers.
   Google Scholar
• Plahar, A. W., Nerquaye-Tetteh, A. G., & Annan, T. N. (1999). Development of an integrated quality assurance system for the traditional Sardinella sp. and anchovy fish smoking industry in Ghana. Food Control, 10, 15–25. doi:10.1016/S0956-7135(98)00150-9
   Web of Science ®Google Scholar
• Prescott, L., Harley, J., & Klein, D. (1996). Microbiology, William C. Brown (5th ed.). Wm. C. Brown Publishers, London. PubMed |Google Scholar
   Google Scholar
• Samson, A. R., Hoekstra, E. S., & Frisvad, J. C. (1995). Introduction of food-borne fungi (4th ed.). Netherlands: Pensen and Loogen. p12–20.
   Google Scholar
• Sawhney, A. (2005). Quality measures in food trade: the indian experience. The World Economy, 28(3), 329–348.
   Web of Science ®Google Scholar
• Selman, J. D. (1982). How safe is irradiated food? (Food Manufa. 29. L2) Shewan J.M. 1971. The microbiology of fish and fishery products- A progress report. Journal of Applied Bacter, 34, 299.
   Google Scholar
• Sengor, G. F., Kalafatoglu, H., & Gun, H. (2004). The determination of microbial flora, water activity and chemical analysis in smoked mussels (Mytilus galloprivinciali s, L.) Turk. Journal Vitnery, Animals Sciences, 28, 793–797.
   Web of Science ®Google Scholar
• Sriket, P., Benjakul, S., Visessanguan, W., & Kijroongrojana, K. (2007). Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats. Food Chemistry, 103(4), 1199–1207. doi:10.1016/j.foodchem.2006.10.039
   Web of Science ®Google Scholar
• Turner, P. C., Moore, S. E., Hall, A. J., Prentice, A. M., & Wild, C. P. (2003). Modification of immune function through exposure to dietary aflatoxin in Gambian Children. Environmental Health Perspective, 111, 217–220. doi:10.1289/ehp.5753
   PubMed Web of Science ®Google Scholar
• Varanyanod, W., Hirata, T., & Ishtani, T. (2000). Shelf life extension of dried shrimps by irradiation and packaging techniques. Thai Journal of Agricultural Science, 33(3–4), 179–188.
   Google Scholar
• Venugopal, P. (2016). Effects of climate, wood quality and fungal diversity on coarse wood decomposition of Scots pine. Dissertation Forestales 226. University of East Finland. Available at http/dx.doi.org/10.14214/df.226.
   Google Scholar
• Wallace, B. J., Guzewich, J. J., Cambridge, M., Altekruse, S., & Morse, D. L. (1999). Seafood-associated disease outbreaks in New York, 1980–1994. American Journal of Preventive Medicine, 17(1), 48–54.
   PubMed Web of Science ®Google Scholar
• Yanar, Y., & Celik, M. (2006). Seasonal amino acid profiles and mineral contents of green tiger shrimp (Penaeus semisulcatus De Haan, 1844) and speckled shrimp (Metapenaeus monoceros Fabricus, 1789) from the Eastern Mediterranean. Food Chemistry, 94(1), 33–36. doi:10.1016/j.foodchem.2004.09.049
   Web of Science ®Google Scholar