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Comparisons of Human Pathogenic Microorganisms in Fresh and Stored ‘nappi ’ (fish-paste) - an Ethnic Foodstuff of Bangladesh

Turia Chakma
Department of Fisheries and Marine Science, Noakhali Science and Technology University, Noakhali-3814, Bangladesh.

Bhakta Supratim Sarker
Department of Fisheries and Marine Science, Noakhali Science and Technology University, Noakhali-3814, Bangladesh.

Priyanka Rani Majumdar
Department of Fisheries and Marine Science, Noakhali Science and Technology University, Noakhali-3814, Bangladesh.

Debasish Saha
(MEXT fellow), Graduate School of Bioresources, Mie University, Japan.

A.B.M. Ashraful Hoque
Department of Fisheries and Marine Science, Noakhali Science and Technology University, Noakhali-3814, Bangladesh.

M. Belal Hossain
Department of Fisheries and Marine Science, Noakhali Science and Technology University, Noakhali-3814, Bangladesh.

Abstract/ Executive Summary:

Nappi is an ethnic fish-foodstuff made through fermentation. Microbiological comparison of two phases (fresh and one month stored) of Nappi were pragmatically assessed. The samples were collected from two different markets (Chaufaldandi and Harbang) of Cox’s Bazar district from November 2013 to February 2014. Total Bacterial Count (TBC), Total Coliform (TC) and Fecal Coliform (FC), Salmonella, Vibrio spp. and yeasts and molds spp. were identified and counted from the collected samples. In the case of fresh Nappi, the higher densities of TBC (1.43×10¹⁰ CFU/g), TC (7.75×10⁹ CFU/g), FC (5.87±0.11×10⁹ CFU/g), Salmonella spp. (2.6±0.10×10⁷ CFU/g) and yeast and molds spp. (5.05±0.16×10⁶ CFU/g) were found in Harbang market and higher density of Vibrio spp. (3.35±0.25×10⁶ CFU/g) was in Chaufaldandi market. Whereas in stored Nappi, the higher 6 densities of TBC (1.63±.02×10¹⁰ CFU/g), TC (8.55±0.15×10⁹ CFU/g), FC (6.99±0.13×10⁹ CFU/g), Salmonella (9.5±0.30×10⁷ CFU/g) and Vibrio spp. (5.55±0.35×10⁶ CFU /g) were found in Chaufaldandi and yeast and molds spp. (6.85±0.15×10⁶ CFU/g) were in Harbang market. Nappi might have been contaminated due to rough handling, unhygienic and poor preparation technique, poor transportation and improper storage. Although species level determination of the microbes was out of scope in this study, but this high number of colonies of Vibrio and Salmonella increase the probability of having pathogenic V. cholerae, S. typhi or S. paratyphi in Nappi which may cause dangerous diseases such as diarrhea, typhoid, paratyphoid etc.

Keywords: Nappi, Ethnic People, Bacterial Density, Fresh, Stored, Pathogenic Species, Hygienic

Location: Cox’s Bazar district of Bangladesh.

Start Date: 00-09-2013

End Date: 00-02-2014

Program Area: Postharvest and Agro-processing

Commodity: Fish

Objectives:

To find out the incidence of Vibrio and Salmonella spp. in fresh and one month stored Nappi.

Methodology:

The two phases of Nappi i.e. fresh and one month stored were separately examined for each specimen. The methods applying in this research work were followed from ICMSF. The study area of this research was Cox’s Bazar district of Bangladesh. The Nappi samples were collected in a fresh condition (Just after production) from the local market of Chaufaldandi union of Cox’s Bazar Upazila because this area is important for producing Nappi abundantly and from Harbang union of Chakaria Upazila because this area is important for Nappi wholesaling and retailing. The samples were collected in a sterilized plastic bag and later transferred in the laboratory refrigerator. And some Nappi samples were stored in laboratory in an open air without refrigeration from one month. The study was conducted for a period of time from September 2013 to February 2014 in the laboratory of the Department of Fisheries and Marine Science, Noakhali Science and Technology University of Bangladesh. Before processing of samples, All the glass wares such as conical flasks, beakers, measuring cylinder, test tubes, 1-shaped glass rod, Petridish, inoculation tips etc. were washed, dried and sterilized in autoclave (40B series, LDZX) at a temperature of 121°C for 15 minutes at 15lb/inch² pressure.

The samples were stored in refrigerator after collection and weighed with a sterile aluminum foil. The samples (1 gm of each sample) were homogenized separately with PBS solution. Then the dilutions of samples were made separately up to 10^-5by using serial dilution technique. Culture media containing petri-dish was inoculated with l00μl of diluted solution of each sample using spread plate method for enumeration of bacterial load. All the used media in this study was prepared media by Merck, Germany. Nutrient agar media was used as culture media for enumeration of total bacteria in samples and incubated at 37°c for 18-24 hours. Membrane fecal coliform (mFC) agar media was used for the enumeration of total and fecal coliforms and petri-dishes were incubated at 37°C for 18 to 24 hours in the case of total coliform and in the case of fecal coliform at 44 to 44.5°C for overnight after inoculation following the methods of American Public Health Association (APHA). TCBS (Thiosulfate citrate bile sucrose) plate was appropriate selective media for identification of Vibrio spp. according to the Pfeffer and Oliver and after 18-24 hours of incubation of TCBS plate at 37°C, slightly flattened, yellow with opaque centers colonies were considered as Vibrio spp. Salmonella spp. were counted on SS agar ( Salmonella- Shigella agar) plate according to the Chowdhuri et al. and colorless, transparent, with a black center colonies were considered as Salmonella after 18-24 h of incubation . Yeasts and molds spp. were identified and counted on OGYEA (Oxytetracycline-Glucose-Yeast Extract Agar) plates which were incubated at 22°C and examined for growth up to 5 days of incubation. OGYEA (Oxytetracycline-Glucose-Yeast Extract Agar) is superior for enumeration of yeast and molds spp. Bacterial density data were transformed into natural log before statistical analysis. The means of bacterial load were compared using ANOVA followed by Tukey’s post hoc for multiple comparisons. Statistical software Microsoft Excel, SPSS version 11.5 was used to analyze the data with the level of significance at p<0.05.

Source of Information: World Journal of Dairy & Food Sciences 10 (1): 60-67, 2015, ISSN 1817-308X

Article Link (Online Journal): DOI: 10.5829/idosi.wjdfs.2015.10.1.92173

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

It was concluded that Nappi collected from the Chaufaldandi and Harbang markets was heavily contaminated with bacteria and yeast and mold spp. The contamination of Nappi mainly occurs by using spoiled raw shrimps and not following hygienic and sanitary processing and marketing techniques. Mainly Nappi is produced by poor ethnic community of Bangladesh especially Rakhaing who earn their income selling it . If sanitary and hygienic techniques are followed in the whole process of Nappi production; then it might improve the quality of Nappi. Improved product can take the potential international market of Nappi in Myanmar, Philippine, Indonesia, Thailand, China, Honkong and Malaysia

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