New Study Highlights Food-borne Hazards Associated with Consumption of Local Shrimps

10th July 2019 Past Events and Activities 0

A new study carried out by the ViParc team at Oxford University Clinical Research Unit has characterised the health hazards associated with the consumption of shrimps in Ho Chi Minh City. The study, led by Ms. Nguyen Thi Phuong Yen (ViParc laboratory scientist) investigated 40 different shrimp batches purchased across street markets and supermarkets, consisting of the popular white leg shrimp and the giant tiger shrimp, alongside the less common banana shrimp, greasy-back shrimp and giant prawn. According to the study, the greatest hazards were a very high prevalence (75%) of batches contaminated with non-typhoidal Salmonella, a major cause of gastroenteritis in Vietnam and elsewhere. A total of 90% batches contained the bacterium Vibrio parahaemolyticus. Although the strains isolated were not pathogenic, about a quarter of them harboured ESBL-encoding genes, which confer resistance to third generation cephalosporins. In addition, antimicrobial residues were detected in 22% batches. The high prevalence of Salmonella alongside the presence of antimicrobial residues and resistant V. parahaemolyticus in shrimp samples suggests that authorities should strengthen policies towards restriction of inappropriate antimicrobial usage in shrimp farming, and step up monitoring of antimicrobial residues and food-borne pathogens of retail shrimps in Vietnam. For more details, please click here