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Post Harvest Bacterial Load in the Gut of Ompok Pabda (hamilton, 1822) from Two Fish Markets of Brahmanbaria

Tanjila Akter
Department of Zoology, University of Dhaka, Dhaka-1000, Bangladesh

Gawsia Wahidunnessa Chowdhury
Department of Zoology, University of Dhaka, Dhaka-1000, Bangladesh

Abstract/ Executive Summary:

This study was conducted to enumerate the post harvest bacterial load in the gut of captured and cultured Ompok pabda by spread plate method using different selective culture media. The bateriological parameters, such as total viable bacterial counts (TVBC), total coliform counts (TCC), total fecal coliform counts (E. coli), pathogenic bacteria Salmonella spp, Shigella spp.and Vibrio cholerae were determined. Highest bacterial load was found in the month of July and lowest in January. The quantitative and qualitative aspects of gut microbes showed that TVBC of captured O. pabda were found 9.2×106, 7.0 ×107, 9.5×106 cfu/g and that of cultured fish were 1.56×107, 7.2×107 and 2.24×107cfu/g during pre-monsoon, monsooon and post-monsoon, respectively. The bacteriological quality of fish from both captured and cultured sources did not comply with ICMSF standard. Pathogenic bacteria E. coli, Salmonella spp.,Shigella spp. and Vibrio cholerae were also detected from both captured and cultured O. pabda. The findings of this study indicated that the fish collected from the local fish markets were contaminated with different pathogenic bacteria that reflect the unhygienic conditions of the markets.

Keywords: Microbial load, Ompok pabda, Captured and cultured, Fish quality, Seasonal variation

Location: Brahmanbaria district, Bangladesh

Start Date: 00-07-2018

End Date: 00-06-2019

Program Area: Pest Management

Commodity: Fish, Bacteria

Objectives:

This study was attempted to enumerate the bacterial load and to isolate the pathogenic bactera in the gut of captured and cultured Ompok pabda collected in three seasons from two fish markets.

Methodology:

Collection of fish samples: From two different selected sources. Captured fish were collected from ‘Kawtoli Bazar’ (23º.9563’N,91º.1140’E), very close to the freshly caught fish landing site known as ‘Kawtoli Nowka Ghat’ and cultured fish from ‘Anondo Bazar’ (23º.9760’N,91º.1124’E) where fish were brought from nearby fish farms from Brahmanbaria district, Bangladesh. Fish specimens were collected at the early morning during three seasons -pre-monsoon (January-April), monsoon (May-August) and post-monsoon (September to December) from July 2018 to June 2019. Five specimens of the study species were collected at each season for analysis. Sample preservation: Collected fish specimens were preserved in sterile polyethylene bags which were installed with sufficient ice-block to keep the temperature between 4 and 6ºC. Then transported to Dhaka and kept in refrigerator for short time preservation. On the same day, the collected samples were carried to the microbiological research laboratory at the Department of Microbiology, University of Dhaka, for further analysis. Preparation of sample: First, 10g of fish sample was taken aseptically by sterile knife from gut of fish and measured by weighing balance. Then the sample was mixed homogeneously with 90ml of saline water in a stomacher lab blander. The sample was shaken properly for homogeneous suspension. Then the sample was transferred to conical flask and sealed. The homogenate solution gave 10-1dilution which was called original sample stock. Later, 10 folds serial dilutions (1:10) was prepared upto 10^-⁵ for each fish sample following International Standard Organization (ISO1995). Microbiological analysis: Bacteriological parameters for the study fish samples were -quantitative and qualitative analysis of total viable bacterial count (TVBC), total coliform counts (TCC), total fecal coliform counts (TFC), Salmonella spp., Shigella spp. and Vibrio cholerae. Different selective culture media were used for growth, isolation and identification of different bacteria. Nutrient agar media were used for TVBC. For coliform bacteria MacConkey agar medium was used where typical pinkish and centrally red colonies were considered to identify total coliform. For the growth of fecal coliform (E. coli), mFC agar medium was used in which blue colonies were counted as TFC (E. coli). XLD agar medium was used for the growth of Salmonella spp. and Shigellaspp. In XLD medium small sized black colored colonies were counted as Salmonella spp. and red colonies were counted as Shigella spp. Vibrio cholerae was isolated by using TCBS media in which V. cholerae showed small size yellowish colonies. Microbial count: Microbiological analysis was carried out according to the Bacteriological Analytical Manual (2018). Quantitative analysis of bacterial load was made by standard plate count (SPC) techniques and 1ml of the diluted solution (10^-² to 10^-5) from each sample was taken and inoculated on each plate containing selective culture media. Solution was spread through glass spreader. All plates were incubated at a definite temperature for 24 hrs before colony isolation and enumeration. The counting was calculated by using the following formula and expressed as cfu/g.cfu/g= No. of colonies on Petridish × dilution factor × volume of total sample solution wt. of fish samples (g) Statistical analysis and interpretation were done by using computer software: Microsoft Excel.

Source of Information: Bangladesh J. Zool. 47(2): 243-251, 2019 ISSN: 0304-9027 (print) 2408-8455 (online

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The results of present study revealed that the presence of bacterial population in captured and cultured O. pabda were found to be higher than the acceptable standard limits by ICMSF, FSAI. So the required bacteriological quality of captured and cultured study fish was not satisfactory. Contaminated food is the source of food borne disease, therefore proper processing procedure and cooking methods of fish should be followed before consumption. It is recommended to ensure standard and quality production, good aquaculture practice, HACCP principles and good hygienic practices should be followed during fish production, handling, icing, post harvest processing and storage. However, more researches on microbial load in intestine of host fish are required to identify bacteria up to species level to understand the composition of fish gut microbiota and their roles in digestion.

Knowledge Management: Journal