The microbial quality of traditionally smoked Nile tilapia (oreochromis niloticus)

Abstract

Microbiological quality of traditionally smoked fish was assessed to ascertain the handling conditions for smoked fish shelf-life and safety. Fish smoking is a popular preservation method in Uganda. Although fish smoking is a widely used method of preservation, the presence of spoilage and pathogenic bacteria in smoked fish and food borne illnesses remain a threat in developing countries. In light of this, the status of spoilage, hygiene and pathogenic indicator organisms in fish (Nile tilapia) was investigated. A total of 40 randomly selected on shelf smoked fish from Nakasero and Owino markets were obtained for microbial analysis. Descriptive statistics was used to present the data, while Tukey’s test was used to analyze the data. The study revealed that, the mean microbial load (log of cfu/g) of indicator organisms for on shelf smoked fish (Nile tilapia) market samples was above the acceptable levels for consumption. Furthermore, the mean microbial loads of indicator organisms differed significantly (P<0.05) between the two markets of Nakasero and Owino. Additionally, mean microbial load (log of cfu/g) for on shelf smoked fish from markets varied from; 6.78 to 8.82 (Total Plate Count), 0 to 6.12 (E. coli), and 4.15 to 7.05 (S. aureus). Generally, the microbial status of on shelf smoked fish (Nile tilapia) from Owino and Nakasero markets indicated poor fish handling and storage. Therefore, proper fish handling during and post-smoking as well as cooking before consumption, are highly recommended for assured shelf-life and safety of smoked fish for consumption in Uganda.