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Microbiological Quality Assessment of Chapila (gudusia Chapra) and Tengra (mystus Vittatus) in Bangladesh

Md. Abdul Quaiyum
Department of Fisheries and Marine Science, Noakhali Science and Technology University, Sonapur, Noakhali-3814, Bangladesh

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

Mohammad Shamsur Rahman
Department of Fisheries, University of Dhaka, Dhaka-1000, Bangladesh

Najmus Sakib Khan
Department of Fisheries and Marine Science, Noakhali Science and Technology University, Sonapur, Noakhali-3814, Bangladesh

Md. Masud Alam
Department of Microbiology, Noakhali Science and Technology University, Sonapur, Noakhali-3814, Bangladesh

Rokeya siddiqui
Department of Fisheries, University of Dhaka, Dhaka-1000, Bangladesh

Md. Mofizur Rahman
Department of Fisheries and Marine Science, Noakhali Science and Technology University, Sonapur, Noakhali-3814, Bangladesh

Abstract/ Executive Summary:

Present study was conducted to determine and quantify the occurrence of various types of microorganisms in raw and final products of Chapila (Gudusia chapra) and Tengra (Mystus vittatus) and also to enhance food safety with a view of promoting international trade. Raw and frozen Chapila and Tengra samleswere collected and the microbial analysis was conducted. In case of raw product of Chapila, the aerobic plate count (APC) was 2.6×10⁵ cfu/g, whereas in frozen products, the load was estimated to be 4.0×10⁵ cfu/g. Furthermore, while APC of raw Tengra was 2×105 cfu/g, the APCs were 3.3×10⁶ cfu/g in frozen product. Total coliform in raw and frozen Chapila was found to be 36.00 ± 2.3 MPN/g and 7.2 ± 1.01 MPN/g, respectively and 27.00 ± 5.57 MPN/g and 9.4 ± 3.75 MPN/g, respectively were found in raw and frozen Tengra samples. Moreover, Fecal coliform in frozen samples of Chapila and Tengra was found within the acceptable limit (<3 MPN/g). Salmonella spp. and Vibrio cholerae were not detected in any of the raw and frozen Chapila and Tengra samples. Overall, the present study reveals that tested frozen fish samples from the fish processing plant were good enough for export and of better quality than raw fish samples from the microbiological point of view.

Keywords: Chapila; Tengra; sea fish; microbiolocal quality; coliform

Location: Department of Fisheries and Marine Science, Noakhali Science and Technology University, Sonapur, Noakhali

Start Date:

End Date:

Program Area: Food Safety and Security

Commodity: Cat fish

Objectives:

1. The present study was designed to assess the microbiological quality of raw and frozen Chapila and Tengra fish samples for raising food safety concern to promote international trade.

Methodology:

The study was conducted in a fish processing plant named “ARK SEA FOOD LTD.” located at industrial area in Chittagong, Bangladesh. The presence of total aerobic bacteria, total coliform, fecal coliform, Salmonella spp. and V. cholerae in raw and frozen Chapila and Tengra samples were investigated in this study and a microbiological comparison between raw and frozen product was also demonstrated. During the study period, 3 samples of each of the fish products were examined. Detection of total aerobic bacteria and total coliform. The aerobic plate count was determined by inoculating the samples on nutrient agar by streak plate method. For the detection of total coliform, most probable number (MPN) technique was applied. Twenty grams of the sample was blended for 1 min with 180 ml of sterile dilute 0.1% peptone and serially diluted up to10^-5. Solution of 10^-1, 10^-2 and 10^-3 with Durham’s tubes were incubated at 37 °C for 48 hours. After 48 hours, formation of gas in the Durham’s tubes was considered sufficient evidence for the presence of coliform. Detection of Salmonella spp. Twenty five grams sample was taken in 225 ml sterile buffered peptone water (pH 7.5) aseptically and incubated for 48 hours at 37 °C for pre-enrichment. 1 ml of pre-enrichment medium was then pipetted to selective enrichment medium namely selenite cystine broth and incubated for 24 hours at 37 °C. One loopful of medium was streaked onto pre-dried selective plating medium, viz. brilliant green agar and xylose lysine deoxycholate agar and incubated for 24 hours at 37 °C. Pink, red, convex, entire glossy colonies surrounded by brilliant red zones in the brilliant green agar and black centered, convex, entire glossy colonies on xylose lysine deoxycholate agar would be suspected as Salmonella spp. Several biochemical tests such as lysine, dulcitol, malonate, indole, lactose, sucrose, MRVP, citrate utilization etc. were conducted for the further confirmation of Salmonella spp. according to the protocol of American Society of Microbiology with some modifications. All cultures giving biochemical reactions were confirmed by agglutination test with Salmonella polyvalent (O) somatic antisera. Detection of V. cholerae. Twenty five gram of the composite sample was added in 225 ml of sterile alkaline peptone water aseptically and incubated at 37 °C for 24 hours. Loopful from alkaline peptone water was streaked on the surface of separate plates of thiosulfate citrate bile salt sucrose (TCBS) agar in such a manner to obtain individual colony and incubated at 37 °C for 24 hours. After 24 hours, V. cholerae colony was observed. The colony of V. cholerae was plain, yellow colored and large in size (generally 2-3 mm). From TCBS, the selected colony was transferred to triple sugar iron (TSI) agar slant by streaking. Then, TSI agar tubes are incubated at 37 °C for 24 hours.

Source of Information: Stamford Journal of Microbiology, December 2012. Vol. 2, Issue 1; ISSN: 2074-5346

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The present study reveals that microbiological quality of the investigated processed frozen products of Chapila and Tengra were within the acceptable limit, so it is assumed that these fish were harvested from a pollution free water body and preserved properly in chilled condition and were further processed in proper way. So these products maintained proper qualities for export purpose. Furthermore, total coliform, fecal coliform, total bacterial count found in raw fishes were significantly higher than those of processed frozen fishes. This indicates that processed frozen fishes were better than the raw fishes from the microbiological point of view.

Knowledge Management: Journal