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Microbiological Risk Assessment of Frozen Fishes in Relation to Their Effects of Different Processing Treatments

Md. Rakibul Hasan
Department of Biotechnology and Genetic Engineering, Faculty of Applied Science and Technology, Islamic University, Kushtia-7003, Bangladesh

Md. Mehedi Hassan
Department of Biotechnology and Genetic Engineering, Faculty of Applied Science and Technology, Islamic University, Kushtia-7003, Bangladesh; Department of Microbiology and Genetics and Institute for Medical Science, Chonbuk National University Medical School, Jeonju 561-712, South Korea

Monokesh Kumer Sen
Department of Biotechnology and Genetic Engineering, Faculty of Applied Science and Technology, Islamic University, Kushtia-7003, Bangladesh

Kohinoor Akter
Department of Biotechnology and Genetic Engineering, Faculty of Applied Science and Technology, Islamic University, Kushtia-7003, Bangladesh

Md. Mafizur Rahman
Department of Biotechnology and Genetic Engineering, Faculty of Applied Science and Technology, Islamic University, Kushtia-7003, Bangladesh

Abstract/ Executive Summary:

In the present experiment, four frozen fishes (Silver Carp, Rui, Hilsha, and Rupchada) were analyzed bacteriologically which were collected from three local markets and a super market, to enumerate total microbial and total coliform count, and detection of Pseudomonas sp., Staphylococcus sp. Among the different frozen fish samples the highest total microbial count was found in Silver carp (Hypophthalmichthys molitrix, 9.87×10⁵ CFU/g) and lowest bacterial count was found in the sample of Rui (Labeo rohita, 4.72×105 CFU/g). Pseudomonas count was highest (12.50×10⁵ CFU/g) in Hilsha (Tenualosa ilisha) and lowest in Rui (3.11×10⁵ CFU/g).Staphylococci count was highest in Hilsha(10.70×10³ CFU/g) and lowest also in Hilsha (3.40×10³ CFU/g). Coliform count was highest (1100 MPN/g) in Hilsha and lowest in Rupchada (Stromateus niger, 15MPN/g). High microbial load in frozen fishes indicate these samples were unacceptable, and the presence of coliform indicated that the raw frozen fish is not safe for consume. Highest percentage of microbial load reduction was documented after washing with acetic acid 5% concentration in Silver Carp while the lowest reduction was observed in Hilsha.

Keywords: Frozen fish, coliform, Pseudomonas sp., Staphylococcus sp., Microbial load

Location: Department of Biotechnology and Genetic Engineering, Faculty of Applied Science and Technology, Islamic University, Kushtia

Start Date: 00-00-2012

End Date: 00-00-2013

Program Area: Postharvest and Agro-processing

Commodity: Fish

Objectives:

The study was designed to examine the hygienic status of frozen fishes in three local markets and a supermarket. The work reports on the isolation and detection of specific fish borne pathogens, e.g.- coliform, Staphylococcus sp. and Pseudomonas sp., to assess the bacterial quality of fish for consumption, and to find the way to remove these spoilage microorganisms from Hilsha (T. ilisha) fish through different chemical treatments.

Methodology:

This experiment has been conducted in the department of Biotechnology and Genetic Engineering, Islamic University, Kushtia during the year 2012-13 in order to assess the bacteriological load of fish and their changes in different treatments. Study area and sampling - Four different markets near the Islamic University, Kushtia were selected as sampling sites for the investigation. Four samples were collected in each area. Samples were collected aseptically early in the morning and taken in sterile polyethylene bags with ice and transported immediately to the laboratory. Sample preparation - About 10 gm of fish sample was cut from the middle and tail region with a sterile knife. This cut sample were crushed into small piece, then it dissolve into 10 ml Ringer solution with 80 ml distilled water. Preparation of serial dilution - Eight (8) ml of sterile H₂O with 1 ml Ringer solution was poured aseptically into six tubes and 1 ml of the original crushed fish sample was added to the first test tube and mixed thoroughly. Another 1 ml was taken from the first test tube and added to the second test tube and mixed very well. From the second test tube, another 1 ml was taken and introduced into the third test tube and mixed very well. The crushed sample was therefore diluted from 10-1 to 10-6 for each fish sample. Culture medium and growth condition - The 0.1 ml of suspension from each dilution of the samples was spread onto Nutrient agar, Staphylococcus medium no. 110 and Pseudomonas agar plates for the estimation of TVB, Staphylococci and Pseudomonas, consecutively. For TVB and Staphylococcal assay, plates were incubated at 37°C for 24 hours. For Pseudomonas count plate were incubated at room temperature for 48-72 hours. Data recording and analysis - After 24 hours of incubation colonies were counted upon visualization and data was recorded. Fecal coliforms were counted by following standard MPN table.

Source of Information: International Journal of Biosciences | IJB |; ISSN: 2220-6655 (Print) 2222-5234 (Online); Vol. 3, No. 7, p. 169-176, 2013

Article Link (Online Journal): http://www.innspub.net; doi: http://dx.doi.org/10.12692/ijb/3.7.169-176

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

From the present investigation, it has been found that microbial load in local market were high in comparison with super shop markets as they showed higher counts in most of microbial parameters. The investigation that was conducted also indicates that the fish of local market were in high risk to transmit various types of pathogens to the consumers. From the result, it can be concluded that the fish are sold in the local retail markets are not standard to consume since the microbial levels were always higher than the recommended levels because they don’t maintain the hygienic condition during preservation and lower cold storage facilities. To overcome this situation, proper hygienic condition should be maintained at every step of catching, landing and transportation, processing and marketing following HACCP steps for good quality of fish and fishery products. This study also reveals that, pathogenic microorganism from fish can be removed by washing with Acetic acid.

Knowledge Management: Journal