Microbial quality and safety of fresh and dried Rastrineobola argentea from Lake Victoria, Tanzania

Baniga, Zebedayo; Dalsgaard, Anders; Mhongole, Ofred J.; Madsen, Henry; Mdegela, Robinson H.

doi:10.1016/j.foodcont.2017.05.023

Cited by 9 publications

(6 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…in Nile perch at markets in this study is similar to a recent study that reported Salmonella spp. in sardines' fish species sold in local markets in Mwanza [Baniga et al, 2017]. It is an indication of persistence poor conditions of local markets linked with faecal contamination in fish sold in retails markets as also reported by others [David et al, 2009;Begum et al, 2010;Budiat et al, 2013].…”

Section: Discussionsupporting

confidence: 55%

Prevalence and Serotypes diversity of Salmonella Species in the Nile Perch (Lates niloticus) of the Lake Victoria, Tanzania

Ally

2022

JBLS

View full text Add to dashboard Cite

A cross-sectional study was conducted to estimate the prevalence, serotypes, antimicrobial resistance and plasmids profiles of Salmonella spp. in Nile perch of Lake Victoria, Tanzania. Salmonella spp. and Escherichia coli in water and fish samples were investigated by the bacteriological methods. Antimicrobial resistance profiles of Salmonella spp. were determined using the minimum inhibitory concentration (MIC) method. A total of 324 samples were analysed including Nile perch, water and swabs from surfaces of facilities used for fish transport. The finding showed the prevalence of Salmonella spp. in fish at fishing ground were 16/60 (26.7%), landing sites and markets were 9/60 (15%) and 18/60 (30%) respectively. A significant difference (p<0.05) was observed between the prevalence of Salmonella spp. in fish from fishing ground and those at landing sites, but not with those from markets (p>0.05). The main serotypes recovered were Salmonella ser. Waycross (41: z4z23 :-) and Salmonella enterica ssp. salamae (42: r :-). Most Salmonella serotypes showed the low resistance profiles against most of antimicrobials, but few isolates were resistant to Nalidixic acid 3/64 (4.7%), ampicillin 5/64 (7.8%), azithromycin 14/64 (21.9%) and sulfamethoxazole 22/64 (34.4%). Plasmids were detected in few Salmonella ser. Waycross compared to none of Salmonella ssp. salamae. Escherichia coli count ranged 0.77 to 2.44 log10 cfu/g in fish and 0.44 to 1.71 log10 cfu/ml in water. Contaminated fish with different Salmonella serovars imply pollution of the lake attributable to waste from point and nonpoint sources that may contain antibiotic residues accounting for resistant bacteria in aquatic environment. Un-hygienic fish handling and poor conditions of markets account for the high prevalence of Salmonella spp. in Nile perch at markets.

show abstract

Section: Discussionsupporting

confidence: 55%

Prevalence and Serotypes diversity of Salmonella Species in the Nile Perch (Lates niloticus) of the Lake Victoria, Tanzania

Ally

2022

JBLS

View full text Add to dashboard Cite

show abstract

“…Specifically, the main enzymes involved in fish lipid hydrolysis are triacyl lipase, phospholipase A2, and phospholipase B (Shah et al, 2009 ). The enzymes are found in fish and could also be produced by certain microorganisms present in dried sardines (Zebedayo et al, 2017 ), therein contributing to the lipolytic breakdown of fish lipids. High temperatures could have inactivated these enzymes during deep frying and smoking of sardines resulting in low and stable FFAs content in the products throughout storage time.…”

Section: Resultsmentioning

confidence: 99%

Changes in fatty acids during storage of artisanal‐processed freshwater sardines (Rastrineobola argentea)

Chaula

Jacobsen

Laswai

et al. 2023

Food Science & Nutrition

Self Cite

View full text Add to dashboard Cite

For ages, indigenous small fish species have been important in food and nutritional security of poor communities in low income countries. Freshwater fish, in particular fatty fish species are attracting a great attention because they are good sources of health promoting long chain omega‐3 fatty acids. Docosahexaenoic acid (DHA, C22:6n‐3), Docosapentaenoic acid (DPA, C22:5n‐3) and eicosapentaenoic acid (EPA, C20:5n‐3) are the main omega‐3 PUFAs known to confer health benefits in humans if consumed in required amounts. While nutritionally valued, omega‐3 PUFAs in fish are susceptible to oxidative damage during processing, transportation and subsequent storage. Lake Victoria sardines (Rastrineobola argentea), are rich source of chemically unstable omega‐3 fatty acids DHA, DPA and EPA. Traditionally, sardines are preserved by sun drying, deep frying and smoking. Sardine products are transported, stored and marketed at ambient temperatures. Generally, uncontrolled and higher temperatures are known to increase vulnerability of polyunsaturated fatty acids to oxidation which in turn results into loss of nutritional and sensory qualities. This study investigated changes of fat acids in sun dried, deep fried and smoked sardines during storage. Lipolysis and the progressive hydroperoxides formation were monitored by free fatty acids (FFAs) and peroxide value (PV) respectively. None volatile secondary products of lipid oxidation were measured by thiobabituric acid reactive substances (TBARS). Fatty acids were analyzed by gas chromatography with a flameionization detector (GC‐FID). Deep fried sardines maintained the lowest and apparently stable PV, TBARS and FFAs. Proportions of saturated fatty acids and polyunsaturated fatty acids decreased with time while that of monounsaturated fatty acids increased. Omega‐3 fatty acids EPA, DPA and DHA decreased with increase in storage time. In 21 days of storage, DHA was oxidized beyond detectable levels in all sardine products. Gradual increase in FFAs in sun dried sardines was suggestive of lipid hydrolysis induced by enzymes.

show abstract

“…The sample size for the Mukene collected was determined using the following formula adopted from Where n was the sample size, Z 2 α=1.96 and corresponding to 95% of statistical level of confidence, prevalence of Salmonella spp in sundried silver fish P=15% (Baniga et al, 2017). d 2 = 10% precision, the maximum error that can be tolerated in the study:…”

Section: Sample Size Determinationmentioning

confidence: 99%

Microbiological quality and safety assessment of sun dried Rastrineobola argentea (Mukene) sold at selected landing sites of Lake Victoria and Peri Urban Kampala City Markets

Muhame¹,

Mugampoza²,

Lubuulwa³

et al. 2020

Afr. J. Food Sci.

View full text Add to dashboard Cite

Silver fish (Rastrineobola argentea) also locally known in Uganda as Mukene contributes significantly to Ugandan national economy and its value was estimated at $13 million US dollars in 2015. The fish is traditionally dried under direct sunshine on bare ground in unhygienic conditions, which expose it to dust and microbiological contamination. In this study, the microbial load of indicator and pathogenic organisms was determined in Mukene sold at selected landing sites of Lake Victoria and Kampala markets, Uganda. A total of 46 samples were collected randomly from landing sites and markets. The total aerobic counts, total coliforms, Escherichia coli, Salmonella and Staphylococcus aureus were enumerated using standard microbiological methods. The findings showed that Mukene was of low microbial quality for total plate counts, total coliforms, E. coli and S. aureus counts with values ranging from 2.48-8.61 log cfu/g, 0.36-3.09 log MPN/g, 0.36-3.04 log MPN/g and 0.10-6.66 log cfu/g, respectively. Of all samples analyzed, 63% were positive for Salmonella species. As salmonellae and staphylococci are often implicated in incidences of food poisoning, this study suggests that consumption of sun dried Mukene sold at landing sites of Lake Victoria, Uganda, poses a public health concern. There is the need to improve on hygiene during processing, storage and distribution of Mukene in Uganda.

show abstract

Microbial quality and safety of fresh and dried Rastrineobola argentea from Lake Victoria, Tanzania

Cited by 9 publications

References 7 publications

Prevalence and Serotypes diversity of Salmonella Species in the Nile Perch (Lates niloticus) of the Lake Victoria, Tanzania

Prevalence and Serotypes diversity of Salmonella Species in the Nile Perch (Lates niloticus) of the Lake Victoria, Tanzania

Changes in fatty acids during storage of artisanal‐processed freshwater sardines (Rastrineobola argentea)

Microbiological quality and safety assessment of sun dried Rastrineobola argentea (Mukene) sold at selected landing sites of Lake Victoria and Peri Urban Kampala City Markets

Contact Info

Product

Resources

About