Chemical and Microbiological Hazards of Dried Fishes in Bangladesh: A Food Safety Concern

Combined Effect of Moringa (Moringa oleifera) Water Extracts and Vacuum Packaging on the Quality and Lipid Oxidation of the Sun-Dried Punti (Puntius sophore) During Storage

“…they consume. However, the physical, biochemical, and sensory qualities of many sundried fishery products available in the local market are not satisfactory for human consumption for the unhygienic processing of fish, use of harmful insecticides and pesticides to prevent insect infestation (Rasul et al, 2020;Rasul et al, 2021a) and improper storage of dried fishery products (Remya et al, 2018). In Bangladesh, dried fish is usually packed in different plastic and jute bags for storage and transportation.…”

Bacterial Flora Isolated From Dried Fishes Sold at Retail Markets Within Dhaka City Corporation of Bangladesh

“…Moreover, on dry weight basis, dried fishes have greater nutritional values than fresh fishes (Rasul et al, 2018). In fact, drying of fish is one of the oldest, low-cost, and effective methods of fish preservation technique, not only in Bangladesh, but also in other Asian and African countries (Rasul et al, 2020). Drying of fish, in most cases, terminates the enzymatic activity in muscles and hampers microbial growth through reducing the water activity (aw) of fish (Balachandran, 2001).…”

“…An investigation on the utilization and marketing distribution of fish revealed 25% of the total fishes, available in markets, are dried fish (Islam, 2006). However, food safety is of prime importance and globally biggest public health issue (Nur et al, 2020;Rasul et al, 2020). In Bangladesh, sun drying is the traditional and sole method of fish drying which is weather-dependent, i.e., depends upon temperature, humidity, air-velocity (Reza et al, 2009).…”

“…Various microbes severely affect the quality of dried fishes at every steps of production to marketing of dried fishes worldwide (Sultana et al, 2010), threatening the safety and quality aspects of dried fish (Patterson and Ranjitha, 2009). There are numerous reports on microbial quality of dried fishes and presence of various pathogenic and/or spoilage bacteria in dried fishes, available in the retail markets of Bangladesh (Sultana et al, 2010;Paul et al, 2018;Nur et al, 2020;Rana et al, 2020;Rasul et al, 2020). Consequently, it has been strongly recommended that regular monitoring of dried fish, regarding microbial quality and microbial presence should be conducted (Rana et al, 2020).…”

Comparative quality assessment of traditional vs. improved dried Bombay duck (Harpodon nehereus) under different storage conditions: Solar chimney dryer a low‐cost improved approach for nutritional dried fish

“…Several studies have been conducted on sensory, nutritional, and microbial quality aspects, of sun-dried Bombay duck from coastal area of Bangladesh (Jamil et al, 2017;Paul et al, 2018;Pravakar et al, 2013;Rasul et al, 2020;Siddique & Aktar, 2011). The physical and organoleptic qualities of most of the traditional sun-dried products in Bangladesh are not attractive to the consumer (Hasan et al, 2006).…”