Postharvest processing (PPH) methods have been determined to
reduce Vibrio spp. to non-detectable levels, and include cool pasteurization,
cryogenic individual quick freezing (IQF) with extended storage, high hydrostatic
pressure (HHP) processing, low-dose gamma irradiation and high-salinity treatment.
In Trinidad and Tobago, glazing or direct contact with ice is another common
process used by shrimp vendors that could be useful to minimise occurrence of
Vibrio spp. in marine shrimp (Penaeus spp.). Sixty glazed shrimp composites were
purchased from the five largest depots in Trinidad and were analysed for Vibrio spp.
using a slightly modified methodology outlined in the US FDA Bacteriological
Analytical Manual. The absence of Vibrio in the shrimp met international and local
human consumption standards. In this study, Vibrio spp. was the only bacteria of
natural inhabitants to seawater, especially in warm areas, that can contaminate live
fish and shellfish. Direct contact with ice to the warm water shrimp by vendors
avoided the survival and recovery of Vibrio spp. Rapid cooling of the shrimp by
glazing can injure Vibrio and thus minimise public health concerns