Microbiological assessment of traditional smoked silver catfish (Chrysichthys nigrodigitatus)

Adeyeye, Samuel Ayofemi Olalekan; Oyewole, O. B.; Obadina, Adewale O.; Omemu, A. M.

doi:10.5897/ajmr2014.7145

Cited by 5 publications

(10 citation statements)

References 6 publications

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“…Fish and fishery products are an important food component for a large part of the world's population, with an average consumption level of 20.1 kg per capita (FAO, ). In developing countries, fish is a relatively cheap and accessible protein source, suitable for complementing high carbohydrate‐based diets of West African population (Adeyeye, Oyewole, Obadina, & Omemu, ; Ikutegbe & Sikoki, ). Among muscle food, fish is the most perishable and loses freshness after death due to autolytic and microbial spoilage (Dehghani, Hosseini, & Regenstein, ; Matak, Tahergorabi, & Jaczynski, ).…”

Section: Introductionmentioning

confidence: 99%

“…In tropical regions, conservation of fresh fish remains a problem because of the lack of adequate infrastructures, and environmental and climatic conditions that contribute to its spoilage within few hours (Anihouvi, Kindossi, & Hounhouigan, ). To prevent fish spoilage and reduce postcapture losses, various preservation methods including frying, fermentation, drying, salting, and smoking are used (Adeyeye et al, ; Ikutegbe & Sikoki, ). Smoking consists in submitting fish to direct or indirect action of smoke during the incomplete combustion of certain trees used as fuel.…”

Section: Introductionmentioning

confidence: 99%

“…Fish and fish products are involved in 10%–20% of foodborne diseases (Pilet & Leroi, ), and the presence of pathogenic bacteria such as Staphylococcus aureus , Salmonella spp., pathotypes of Escherichia coli , and Listeria monocytogenes has been reported in SF (Adeyeye et al, ; Ayeloja, George, Jimoh, Shittu, & Abdulsalami, ; Ineyougha, Orutugu, & Izah, ; Likongwe, Kasapila, Katundu, & Mpeketula, ; Nunoo & Kombat, ; Udochukwu, Inetianbor, Akaba, & Omorotionmwan, ). Another concern is the contamination by fungi.…”

Section: Introductionmentioning

confidence: 99%

“…within few hours (Anihouvi, Kindossi, & Hounhouigan, 2012). To prevent fish spoilage and reduce postcapture losses, various preservation methods including frying, fermentation, drying, salting, and smoking are used (Adeyeye et al, 2015;Ikutegbe & Sikoki, 2014).…”

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confidence: 99%

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Microbiological characteristics of smoked and smoked–dried fish processed in Benin

Anihouvi

Kpoclou

Massih

et al. 2019

Food Science & Nutrition

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This study aimed to assess the microbiological status of smoked fish (SF) and smoked–dried fish (SDF) processed in Benin, and to identify the contamination factors associated with these products. A total of 66 fish samples, including fresh fish and processed fish, were randomly collected from different processing sites and markets for microbial characterization using standard methods. The aerobic mesophilic bacteria (AMB) density varied from 2.9 to 9.5 Log 10 CFU/g. Enterobacteriaceae , Escherichia coli , Bacillus cereus , Clostridium perfringens , yeasts, and molds were present in 63.9%, 27.8%, 55.6%, 58.3%, 61.1%, and 77.8% of samples, respectively, while no Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus were found. The majority (66.7%) of SF samples and 22.2% of SDF samples were not compliant with the acceptable limit of <7.0 Log 10 CFU/g recommended by the Health Protection Agency for AMB, whereas the Enterobacteriaceae counts exceeded the recommended level of 4.0 Log 10 CFU/g for 50% of SF and 5.6% of SDF samples. Likewise, 38.9% of SF samples were not compliant for E. coli . Microbiological hazard analysis of practices allowed to identify the sensitive steps where hygiene measures need to be emphasized for an improved quality control.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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Microbiological characteristics of smoked and smoked–dried fish processed in Benin

Anihouvi

Kpoclou

Massih

et al. 2019

Food Science & Nutrition

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“…For this reason, the quality of raw material, the concentration of salt, water activity of the fish, heat through the smoking process, the quantity of smoke, the way of packaging, hygienic circumstances and heat of storage have important effects in reducing the risk of deterioration (Kaya and Erkoyuncu, 1999;Ahmed et al, 2011). Varying studies were carried out on the quality changes of different types of smoked fish around the world (Bhuiyan et al, 1986;Kaya and Erkoyuncu, 1999;Kolodziejska et al, 2002;Goulas and Kontominos, 2005;Yanar, 2007;Duyar et al, 2008;Koral et al, 2009;Serkan et al 2009;Egbal et al, 2010Egbal et al, , 2013Adeyeye et al, 2015a and2015b).…”

Section: Introductionmentioning

confidence: 99%

Assessment of quality and safety of traditional smoked spotted tilapia fish (Tilapia mariae) from Lagos State, Nigeria

Albanie

Oyewole

Obadina

et al. 2016

Nutrition &Amp; Food Science

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Purpose – This study aims to assess the quality and microbial safety of traditional smoked spotted tilapia fish from Lagos State and, by doing so, determine the quality and microbial safety level of traditional smoked spotted tilapia fish, their distribution, effects and possible public health implications of the quality/rancidity indices and microorganisms on the consumers. Design/methodology/approach – Fresh spotted tilapia fish (100 samples) were collected from 20 different fishing/processing centres and divided into two batches. One batch was smoked with local drum kiln at processing centres, and the second batch was smoked with convective smoking kiln as control in the laboratory. Each batch was assessed for moisture content, protein content, fat content, crude fibre content, ash content, pH, thiobarbituric acid (TBA), total volatile base- nitrogen (TVB-N), trimethylamine (TMA), peroxide value (PV) and free fatty acid (FFA) values. Microbiological analyses were also conducted. Each batch was assessed for total viable count (TVC), fungal count, Listeria monocytogenes count, Staphylococcus aureus count, Salmonella paratyphi count and presence or absence of Escherichia coli. Findings – The results of the proximate composition, quality indices and microbiological analyses revealed that there was significant variations (p < 0.05) between smoked fish with different smoking methods. The mean pH, TBA, TVB-N, TMA, PV and FFA values of fresh and smoked spotted tilapia fish samples were within the range recommended by United States Food and Drug Administration. The mean TVC of fresh spotted tilapia fish samples was 6.3 × 106-8.8 × 108 cfu/g and TVC of samples of smoked spotted tilapia fish and the control were 2.0 × 104-6.4 × 104 cfu/g and 1.0 × 103-8.6 × 103 cfu/g, respectively. The mean L. monocytogenes count of fresh spotted tilapia fish samples was 1.3 × 102-2.4 × 102 cfu/g and that of samples of smoked spotted tilapia fish ranged from 1.6 × 101 to 23.1 × 101 cfu/g while samples of smoked spotted tilapia fish using convective smoking kiln showed no count for L. monocytogenes. The mean S. aureus count of fresh spotted tilapia fish samples ranged from 4.7 × 103 to 8.0 × 103 cfu/g and that of samples of smoked spotted tilapia fish ranged from 5.1 × 102 to 88.6 × 102 cfu/g and 1.1 × 102 to 3.8 × 102 cfu/g. The mean fat content (FC) count of samples of smoked spotted tilapia fish ranged from 1.1 × 101 to 6.0 × 101 cfu/g. S. paratyphi and E. coli were not detected in all smoked spotted tilapia fish samples. The study, however, concluded that the traditional drum smoked spotted tilapia fish could expose consumers to high microbial risk because of the presence of L. monocytogenes. Research limitations/implications – The fresh fish used in this study were obtained from coastal villages in Lagos State, and there were limitations in getting the samples in time to the processing centres and in preserving the fresh fish because of poor or non-availability of power (electricity). Practical implications – The paper includes implications for the development of a cost-effective smoked fish, to ensure food safety, enhanced health and improve the preservation and post-harvest losses of fresh fish. Social implications – The paper helps in developing an effective smoked method that will produce good-quality smoked fish, reduce the incidence of food poison and enhance the health of consumers. Originality/value – This research is of value to the traditional fish smokers and consumers. Smoked fish has been implicated as a source of microbial infection in Nigeria and West African sub-region in recent times and the need for good manufacturing practices cannot be overemphasized.

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Bacterial diversity of smoked and smoked‐dried fish from West Africa: A metagenomic approach

Anihouvi

Henriet

Kpoclou

et al. 2021

Food Processing Preservation

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This study aimed to explore the bacterial diversity of smoked fish and smoked‐dried fish. Forty‐eight fish samples were collected from various processing sites and markets in Benin. The bacterial diversity was analyzed using high‐throughput sequencing of the 16S rRNA gene on the Illumina MiSeq platform. In total, 16 bacterial phyla were identified across all samples, with the majority of sequences belonging to Firmicutes (43.3%) and Proteobacteria (43.6%). Families, Staphylococcaceae, Moraxellaceae, Planococcaceae, Enterobacteriaceae, Vibrionaceae, and Bartonellaceae, were well represented. A total of 384 distinct genera was identified, with the most abundant represented by the Gram‐negative, Acinetobacter, Bartonella, Enterobacter, Morganella, and Photobacterium, and the Gram‐positive, Aerococcus, Bacillus, Kurthia, Macrococcus, Staphylococcus, and Weissella. OTUs related to pathogenic bacteria, such as Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes, were not detected in these popular foods sold in street markets in Benin. However, the presence of potentially harmful histamine‐producing bacteria has been revealed. Practical application In West Africa, fish is mainly preserved by hot smoking, which can be followed by an additional drying step using the heat that emanates from the kiln. Although several studies have investigated the microbiological quality of smoked and smoked‐dried fish, their overall microbial diversity has remained so far poorly explored. Therefore, this study has investigated the bacterial diversity of these popular foods. The results of this work provide useful information on bacteria potentially participating in food spoilage or compromising the safety of these popular foods and can be useful for improving their quality and safety.

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Microbiological assessment of traditional smoked silver catfish (Chrysichthys nigrodigitatus)

Cited by 5 publications

References 6 publications

Microbiological characteristics of smoked and smoked–dried fish processed in Benin

Microbiological characteristics of smoked and smoked–dried fish processed in Benin

Assessment of quality and safety of traditional smoked spotted tilapia fish (Tilapia mariae) from Lagos State, Nigeria

Bacterial diversity of smoked and smoked‐dried fish from West Africa: A metagenomic approach

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