Counting and identification of molds and yeasts in dry salted shrimp commercialized in Rio Branco, Acre, Brazil

Abstract Dry salted shrimp is a popular food in Acre cuisine, especially as a main ingredient in “tacacá” and “rabada no tucupi”. However, different intrinsic and extrinsic factors can result in accelerated deterioration and microbial proliferation, causing food poisoning to the consumer. The objective was to perform the counting and identification of molds and yeasts in dry salted shrimp in establishments that sell typical foods in the municipality of Rio Branco, state of Acre. Shrimp samples from six establishments were collected in sterile bottles, identified, refrigerated and tran...