Shrimp industry has played an important role in Vietnamese economy for decade. However, food safety issues regarding to the shrimp quality are still concerned especially the microbial contamination and chemical residues. Therefore, a risk profile of Vietnamese shrimp industry is needed. We systematically collect available prevalence data of microbial, chemical and physical hazards from the shrimp aquaculture through shrimp processing to provide information of hazards. Next we identify hazards and develop priorities among hazards that need to be managed to reduce the risk and enhance food safety for shrimp industry in Vietnam. Our main finding are: (1) Salmonella is identified as the significant hazard during aquaculture and processing shrimp; (2) the exposure of antibiotic residues in shrimp is low even though the antibiotic residue excess is still above the allowed limit in some cases; and (3) the exposure of heavy metal in shrimp is extremely low. Our survey provides invaluable data to shrimp industry to be fully aware of the hazard in order to implement an appropriate control measure in shrimp production leading to the improvement of shrimp safety and quality in Vietnam.

Keywords: Hazard, shrimp industry, Vietnam