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Bacterial Load of Raw Hilsha (tenualosa Ilisha) Collected from Catching Points, Open Market and Departmental Shop

Meshkatul Jannat
Department of Fisheries, University of Dhaka, Dhaka 1000, Bangladesh

Nazmul Ahsan
Department of Genetic Engineering & Biotechnology, University of Dhaka, Dhaka 1000, Bangladesh

M Monirul Islam
Department of Fisheries, University of Dhaka, Dhaka 1000, Bangladesh

M Raknuzzaman
Department of Fisheries, University of Dhaka, Dhaka 1000, Bangladesh

M Niamul Naser
Department of Zoology, University of Dhaka, Dhaka 1000, Bangladesh

Fauzia Begum
Food Microbiology Section, Institute of Food Science & Technology (IFST), Bangladesh Council of Scientific & Industrial Research (BCSIR), Dr Qudrat-e-Khuda Road, Dhaka 1205, Bangladesh

Abstract/ Executive Summary:

Routine microbial analysis of raw fish at different stages from catching to selling point up to consumer level is important for assessing the quality of fish. In this study, bacterial load of Hilsha (Tenualosa ilisha) collected from different catching points, open market and department shop was determined. Samples collected from catching points contained considerably more bacteria than those collected from open market or department shop. This result indicated that fish traders might use some preservatives that reduced the bacterial load. Besides, fish from department shop contained more bacteria than fishes from open market. The possible reason for this variation might be due to fact that the unsold fishes were kept longer times in the department shops. Among the different parts of fish body, maximum number of bacteria was found in scale and skin followed by gill, gut and muscle. High number of coliform bacteria was also found in the samples tested. Proper handling and precautions is important for maintaining the quality of Hilsha.

Keywords: Bacterial load, Hilsha (Tenualosa ilisha), Coliform, Faecal coliform

Location: Department of Fisheries, University of Dhaka

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Hilsa

Objectives:

To investigate and find out the factors responsible for quality changes in fresh fish.

Methodology:

Raw Hilsha samples (weight: 600-800 g, length: 36-40 cm) were collected from Chandpur and Aricha (recognized catching sites of Hilsha), from an open market (New Market, Dhaka) and from a department shop (Meena Bazar, Dhaka). The collected samples were preserved at 4ºC in insulated box during transport. Samples from various portions of fish, viz., scale and skin, flesh, gills and gut, were collected aseptically, homogenized separately and then mixed with Ringer solution. The homogenized samples were diluted necessarily and pre-enriched in lauryl broth for 1 to 2 h at 37ºC with vigorous shaking. Small volume of pre-enriched culture was then plated in plate count agar (PCA) using pour plate technique and incubates at 37ºC for 24 to 48 h. For the detection of coliform and faecal coliform bacteria in the pre-enriched samples, all presumptive, confirmed and completed tests were done according to standard protocol3. The enumeration of total coliform and faecal coliform was done by most probable number (MPN) method.

Source of Information: Bangladesh J Microbiol, Volume 24, Number 2, December 2007, pp 160-162

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

To save the Hilsha industries in Bangladesh, immediate preventive measures should be taken. Routine microbial analysis and implementation of hazard analysis and critical control point (HACCP) principles can play a major role to keep the Hilsha fish quality of international standard.

Knowledge Management: Journal