Bacterial and Fungal Population Assessment in Smoked Fish during Storage Period

Dutta, Moon; Majumdar, Priyanka Rani; Rakeb-Ul-Islam, Md.; Saha, Debasish

doi:10.4172/2476-2059.1000127

Cited by 12 publications

(9 citation statements)

References 16 publications

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“…Almost all microbes except some pathogenic bacteria are destroyed due to hot smoking because the fish are cooked and dried completely. However, smoked fish can also be a source of microbial hazards if fish handling, marketing, gutting and storage do not follow hygiene standards (Dutta et al 2018).…”

Section: The Role Of Water Safety In Balancing Fish Production and Water Treatmentmentioning

confidence: 99%

Safe and sustainable business models for water reuse in aquaculture in developing countries

Amoah¹,

Gebrezgabher²,

Drechsel³

2021

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Resource Recovery and Reuse (RRR) is a subprogram of the CGIAR Research Program on Water, Land and Ecosystems (WLE) dedicated to applied research on the safe recovery of water, nutrients and energy from domestic and agro-industrial waste streams. This subprogram aims to create impact through different lines of action research, including (i) developing and testing scalable RRR business models, (ii) assessing and mitigating risks from RRR for public health and the environment, (iii) supporting public and private entities with innovative approaches for the safe reuse of wastewater and organic waste, and (iv) improving rural-urban linkages and resource allocations while minimizing the negative urban footprint on the peri-urban environment. This subprogram works closely with the World Health Organization (WHO), Food and Agriculture Organization of the United Nations (FAO), United Nations Environment Programme (UNEP), United Nations University (UNU) and many national and international partners across the globe. The RRR series of documents presents summaries and reviews of the subprogram's research and resulting application guidelines, targeting development experts and others in the research for development continuum. The authorsDr. Philip Amoah has an academic background in water quality and food safety. He has worked on environmental and health issues related to urban and peri-urban agriculture for 20 years. His knowledge on wastewater irrigation and food safety has allowed Philip to serve on various World Health Organization (WHO) and Food and Agriculture Organization of the United Nations (FAO) expert groups. Philip holds a PhD in biological sciences and is affiliated to the International Water Management Institute (IWMI), Ghana.Dr. Solomie Gebrezgabher is an international researcher based at IWMI, Ghana. She has an academic background in business economics focusing on issues related to economic and environmental sustainability assessment and business model development for circular economies (resource recovery and reuse) in developing countries.

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Section: The Role Of Water Safety In Balancing Fish Production and Water Treatmentmentioning

confidence: 99%

Safe and sustainable business models for water reuse in aquaculture in developing countries

Amoah¹,

Gebrezgabher²,

Drechsel³

2021

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“…It could also be the result of a cross-contamination with brush used to daub fish on grill as previously mentioned or knife used to handle fish during the braising process and to cut raw onion. Unhygienic handling conditions associated to the presence of fecal coliforms in foods were highlighted by Adeyeye et al [33] and Dutta et al [34]. Moreover, instruments such as knives, saws, cleavers, and vessels used during food processing, were noticed as food contamination sources by Biswas et al [35].…”

Section: Braised Fish and Its Seasoning Soupmentioning

confidence: 99%

Assessment of the Microbial Quality of Braised Products from Bangangte City and Antibiotic Susceptibility of Selected Pathogens Isolated Therein

Pahane

Mouafo²,

Noumo

et al. 2021

AJB2T

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The present study had as objective to assess the microbiological quality and profile of some braised products and their accompanying soups sold in the city of Bangangte (Cameroon) and evaluate the antibiotic susceptibility of selected pathogens isolated in these products. An investigation was conducted in three locations in city of Bangangte in order to assess the environment and working conditions as well as the respect of good hygiene practices. Then, samples of braised fish (05) and its soups (05), and braised chicken (05) and its soups (05) were collected from six vendors in each location. The samples (360) were submitted to microbiological analyses and the isolates were identified at species level using API gallery. The susceptibility of the isolates to 14 antibiotics were tested. The 72 participants involved in this study declared having knowledge on hygiene despite the fact that, most of them had no formal education and do not apply good hygiene practices. Microbiological analyses revealed the poor quality of all the samples of braised products. Fecal coliforms and staphylococci counts higher than the values recommended by norms demonstrated the non-respect of good hygiene and manufacturing practices during the braising activity. The 169 strains isolated from these products belonged to 12 different species: Enterobacter gergoviae, Enterobacter spp., Morganella morganiae, Yersinia enterolitica, Yersinia frederiksenii, Staphylococcus aureus, Staphylococcus epidermitidis, Staphylococcus spp., Clostridium spp., Klebsiella pneumoniae, Enterobacter aerogene, and Proteus mirabilis. Strains which could be considered as marker of braised fish sold in the city of Bangangte were Yersinia enterolitica, Staphylococcus aureus and Klebsiella pneumonia while for braised chicken, they were Yersinia enterolitica, Staphylococcus aureus and Proteus mirabilis. The antibiotic susceptibility test performed on these pathogens revealed that they were resistant with 93.75% having multiple antibiotic resistance index values greater than 0.2. We conclude that the microbiological quality of braised products is poor and we suggest to producers to applicate the good hygiene practices. For breeders, we suggest respecting withdrawal periods and the better use of antibiotics.

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“…Technically, smoking is the process through which volatiles from thermal combustion of wood penetrate meat and fish flesh [7]. Smoking is the method of fish preservation effected by a combination of drying and deposition of naturally produced chemicals resulting from the thermal breakdown of wood [8]. Preserving food and other perishable products like fish and meat generally involves processes that impede growth of microorganisms either by the addition of growth inhibiting ingredients or adjusting storage conditions by freezing or drying [9].…”

Section: Introductionmentioning

confidence: 99%

Fungal profile associated with spoilage of smoked catfish sold in Aba, Abia State, Nigeria

Chukwuemeka

Chibuike

Odinakachi

et al. 2020

GSC Biol. and Pharm. Sci.

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Fungi associated with spoilage of smoked catfish (Clarias gariepinus) were evaluated using standard microbiological methods. A total of twenty five (25) samples were collected from Afule, Ariaria, Umugasi, Cemetery and Ahiaohuru markets in Aba metropolis and were analysed. Fungal loads ranged between 2.2 × 10 3 ± 0.02 SFU/g and 4.5 × 10 4 ± 0.14 SFU/g. Four (4) fungal species were isolated to include two molds; (Aspergilus niger, Mucor species) and two yeasts; (Candida species, Rhodotorula species). The most prevalent isolates were Aspergilus niger (80 %)and Mucor species (73.33 %), while the least prevalent was Rhodotorula species (6.67 %). Identified qualities of these fungi were their degradative ability which was observed during pathogenesis study as they render the catfish unfit for consumption with high virulence in causing major mycotic infections. Therefore, there is need for education and awareness campaign among handlers and sellers on proper hygiene practices to avert the imminent health hazards looming the economy from the shabby handling and processing techniques.

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Bacterial and Fungal Population Assessment in Smoked Fish during Storage Period

Cited by 12 publications

References 16 publications

Safe and sustainable business models for water reuse in aquaculture in developing countries

Safe and sustainable business models for water reuse in aquaculture in developing countries

Assessment of the Microbial Quality of Braised Products from Bangangte City and Antibiotic Susceptibility of Selected Pathogens Isolated Therein

Fungal profile associated with spoilage of smoked catfish sold in Aba, Abia State, Nigeria

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