Bacteriological quality of fresh shrimp marketed in Bluefields on the Nicaraguan Caribbean

Abstract

The safety of seafood products is an essential component of food security and public health protection in coastal regions highly dependent on the consumption of marine resources. This research was justified by the need to generate local scientific evidence on the microbiological status of fresh shrimp sold in retail markets in Bluefields, given the limited information available for the Nicaraguan Caribbean. The aim of the study was to evaluate the bacteriological quality of fresh shrimp sold at three retail outlets by determining the presence of Escherichia coli and Salmonella spp. and its relationship to the hygienic and sanitary conditions of the sales environment, comparing the results with current regulatory standards. The study is quantitative, descriptive, and cross-sectional, based on non-probability sampling. The samples were analyzed using the Petrifilm method, considering the hygienic and sanitary conditions at the points of sale. The results showed the presence of Escherichia coli in concentrations exceeding permissible limits and the detection of Salmonella spp. These findings confirm the hypothesis, demonstrating a significant deterioration in the microbiological quality of the product, associated with deficiencies in handling, storage, and sanitary control practices. It is concluded that fresh shrimp sold in Bluefields presents a potential risk to consumer health, which underscores the need to strengthen sanitary surveillance, train stakeholders, and effectively implement good hygiene practices in Nicaraguan Caribbean retail markets.