Fig 1.
Diagram of sample collection and dried shrimp processing (n = 201): water samples (n = 24), processing samples (n = 102), and final product samples (n = 75).
Table 1.
Descriptive statistics of stages of dried shrimp production across 12 households in two different Provinces of Thailand.
Table 2.
Physical and chemical characteristics of dried shrimp samples (n = 75).
Table 3.
Compliance of dried shrimp physicochemical parameters with TAS at production sites and retail markets.
Table 4.
Environmental parameters collected from the production sites of dried shrimp (n = 24).
Table 5.
Spearman’s correlation (ρ) and associated p-values (p) between environmental parameters and mean log10 microbial loads per fishing round.
Table 6.
The distribution of total viable count among dried shrimp and water samples (n = 201).
Table 7.
The distribution of total coliforms, fecal coliforms, and E. coli among dried shrimp and water samples (n = 201).
Table 8.
Univariable negative binomial regression of E. coli and predictors.
Table 9.
Multivariable negative binomial regression of E. coli and predictors.
Fig 2.
Method of drying shrimp using traditional artisanal techniques:
(A) Shrimp being sun-dried on a blue net placed over a bamboo table, and (B) Shrimp being sun-dried directly on a concrete floor surface.
Fig 3.
Log concentration to total variable count, total coliforms, fecal coliforms, E. coli, and S. aureus across various stages of dried shrimp production.
Note: The straight line referred to the national standard of dried shrimp quality: total viable count (<105 CFU/g, log10CFU/g = 5) (blue line); total coliforms (<103 MPN/g, log10CFU/g = 3) (red line); fecal coliforms (<102 MPN/g, log10CFU/g = 2) and S. aureus (<102 CFU/g, log10CFU/g = 2) (black line); E. coli (<3 MPN/g, log10CFU/g ≈ 0.48) (green line).