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Publication date: 13 March 2017

Afshin Javadi and Seyed Amin Khatibi

The purpose of this study was to investigate the effect of a dietary probiotic on the growth performance and survival rate of Litopenaeus vannamei shrimp. Furthermore, the…

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Abstract

Purpose

The purpose of this study was to investigate the effect of a dietary probiotic on the growth performance and survival rate of Litopenaeus vannamei shrimp. Furthermore, the microbial quality of shrimp was evaluated.

Design/methodology/approach

Shrimp were divided into treatment and control groups (each group containing 45 shrimp). They were fed for four weeks with a control diet alone or supplemented with a commercial probiotic (Protexin®). At the end of the trial, they were assessed for survival rate, weight gain, average daily gain and specific growth rate. Samples of tail meat were also provided aseptically from peeled shrimp for bacteriological analysis including the count of Staphylococcus aureus, enterococci, Clostridium perfringens, fecal coliform, Salmonella, Escherichia coli, Listeria monocytogenes and total bacterial count.

Findings

The growth performance of the probiotic-treated group significantly (p < 0.05) increased at the end of the experimental period. However, no significant differences were observed for the survival rate between the groups (p > 0.05). The count of C. perfringens and the total bacterial count in shrimp supplemented with the probiotic were significantly lower than those of controls (p < 0.05). The count of coliforms and S. aureus was not significantly different between the groups (p > 0.05).

Originality/value

It could be concluded that the probiotic bacteria have the potential to stimulate the growth performance of L. vannamei. They can also be used for biological control of food-borne pathogens and improve the microbial quality and safety of shrimp at the farm level.

Details

Nutrition & Food Science, vol. 47 no. 2
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 8 June 2015

Hamidreza Tavakkoli, Ali Zabihi, Seyed Amin Khatibi, Taha Nasiri, Leila Kaviani and Nooredin Dopeykar

The purpose of this paper is to evaluate the compliance status of prerequisite programs (PRPs) and to determine the feasibility of hazard analysis and critical control point…

887

Abstract

Purpose

The purpose of this paper is to evaluate the compliance status of prerequisite programs (PRPs) and to determine the feasibility of hazard analysis and critical control point (HACCP) program in restaurants in different cities of Iran.

Design/methodology/approach

In total, 58 great chain restaurants were assessed randomly by observation, interview and questionnaires. The main prerequisites for HACCP implementation in questionnaires were as follows: personal hygiene of employees, rinsing, disinfection and cleaning programs, area and location of the restaurant, design and layout of the tools, building facilities, interior environment of the building, environmental hygiene, storerooms, cold storage, refrigerators and documentation.

Findings

Only 17 percent (10) of restaurants were generally assessed in a proper level of compliance and 95 percent (55) of them had not any documentation about hygienic practices. Also, the status of storerooms, cold storage and refrigerators was improper. Although, according to the area and location, the feasibility of HACCP program in the evaluated restaurants was in the highest level.

Originality/value

All of evaluated chain restaurants provided large amounts of food for customers each day and they had relatively more facilities and money resources for the implementation of PRPs. Hence, the findings of this research can be applicable for small and independent restaurants and other food service establishments.

Details

British Food Journal, vol. 117 no. 6
Type: Research Article
ISSN: 0007-070X

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