Marine products form an important source of nutrients which are extensively used in human diets. Shrimp, a rich source of polyunsaturated acids and protein at a high percentage, is one the most important marine products. Green tea on the other hand contains a large quantity of antibacterial and antioxidant compounds which have been used to reduce putrescence in foodstuff. This research investigated the effect of various doses of green tea extract (200, 400, and 600 ppm) on the total bacterial load, psychrotopic and lactic acid bacteria and compared the results from the various doses because of the importance of the nutritional and economic value of shrimp. The results indicated that green tea extracts can increase shelflife between 2 to 5 days depending on the treatment type and extend the products use by date. In general the results indicated that different doses of green tea cause the increase in bacterial parameters in shrimp during refrigeration and the 600ppm is recommended as the best dose.

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