scholarly journals MYCOLOGICAL EXAMINATION OF SMOKE DRIED FISH SOLD IN BIDA MAJOR MARKETS

2020 ◽  
Vol 5 (1) ◽  
pp. 28-40
Author(s):  
Walter C. John ◽  
Binta A. Buba ◽  
Timothy T. Ayisa ◽  
Olusolape Oke ◽  
Temitope A. Ihum ◽  
...  
Keyword(s):  
Aspergillus Flavus ◽  
Ultra Violet ◽  
Small Market ◽  
Fish Samples ◽  
Fungal Load ◽  
Increase Risk ◽  
Plate Counts ◽  
Dried Fish ◽  
Mycological Examination ◽  
Processing And Storage

Purpose: This research was conducted to determine the occurrence of aflatoxin producing fungi in smoke-dried fish in Bida.Methodology: The study was carried out at the Microbiology Laboratory Federal Polytechnic, Bida, Niger state. Smoke dried fish samples were collected randomly from three major markets in Bida town. Fungi isolation was done after serial dilution using Potato dextrose agar. Total fungal load per sample was obtained from plate counts and expressed as colony-forming units per gram (cfu/g). The isolates were identified microscopically using Lactophenol cotton blue stain. Aflatoxigenicity text was done using coconut extract agar and exposed to 365 nm ultra violet light. Data collected were analysed by one-way analysis of variance (ANOVA) at P < 0.05.Findings: The results showed maximum mean fungal load of smoke-dried fish of 9.54x105±1.83x106 cfu/g. Fungi associated with the smoked dried fish belong to five genera: Aspergillus, Penicillium, Candida, Acremonium and Rhizopus. Comparatively, the assessment showed that smoke-dried fish from old market were the most contaminated followed by samples from small market and modern markets. Aspergillus flavus had the highest prevalence of 32.88 %. Only strains of Aspergillus flavus gave positive to aflatoxins, out of the 24 Aspergillus flavus studied, only 25 % were positive to aflatoxins. Old market exhibited the highest of aflatoxin producing fungi.Unique contribution to theory, practice and policy: In view of this results, there is need to adopt hygienic practices during smoke dried fish processing and storage in Bida to avoid increase risk of aflatoxin poisoning.

scholarly journals Histamine Level in Freshwater and Marine Fish Sold in Bulgarian Markets

2020 ◽  
Author(s):  
D. Bangieva ◽  
D. Stratev ◽  
T. Stoyanchev
Keyword(s):  
Marine Fish ◽  
Enzyme Linked Immunosorbent Assay ◽  
Fish Farms ◽  
Histamine Concentration ◽  
Microbial Decomposition ◽  
Fish Samples ◽  
Low Levels ◽  
Processing And Storage ◽  
Seafood Processing ◽  
And Storage

Background: Histamine is an essential biogenic amine produced as a result of microbial decomposition of histidine during seafood processing and storage. The objective of this study was to evaluate histamine concentration in freshwater and marine fish marketed in Stara Zagora region, Bulgaria. Methods: Forty fish samples were purchased from local fish farms and retail stores in Stara Zagora, Bulgaria. Enzyme-Linked Immunosorbent Assay was used to determine histamine levels. The data were processed using GraphPad Software InStat 3. Results: Histamine was detected in 26 out of 40 (65%) samples, and none of them exceeded the regulatory limit of 200 mg/kg. The average histamine content in marine fish (6.965±3.187 mg/kg) was insignificantly (p>0.05) higher than that in freshwater fish (4.503±1.133 mg/kg). Conclusion: The results reveal low levels of histamine in freshwater and marine fish indicating their good quality. However, its presence in seafoods remains a major food safety problem that requires permanent regulation of histamine concentration in fish.  

Effect of Storage and Consumer Handling on Staphylococcal Counts of Dried Beef and Dried Fish

1984 ◽  
Vol 47 (5) ◽  
pp. 352-353 ◽  
Author(s):  
A. A. ADESIYUN
Keyword(s):  
Room Temperature ◽  
Health Hazard ◽  
Storage Period ◽  
Colony Forming Units ◽  
Plate Counts ◽  
The Mean ◽  
Dried Fish

Changes in staphylococcal counts of dried beef and dried fish during storage and while exposed to prospective buyers in a Nigerian market were investigated. The mean staphylococcal counts in dried beef and dried fish were 9.9 × 105 and 4.6 × 106 colony-forming units (CFU)/g and the mean aerobic plate counts were 2.0 × 107 and 1.2 × 108 CFU/g, respectively. Over a 28-d storage period at room temperature, the mean staphylococcal count declined about 100-fold for both products, i.e., from 9.9 × 105 to 3.0 × 103 CFU/g in dried beef and 4.6 × 106 to 2.2 × 104 CFU/g in dried fish. The decline in aerobic plate counts were from 2.0 × 107 to 6.5 × 104 CFU/g for dried beef and 1.2 × 108 to 1.4 × 105 CFU/g for dried fish, about a 1000-fold decline. Market samples of both products, though from the same batch but exposed to handling by prospective buyers, consistently showed higher staphylococcal contamination over the study period. Consumption of these products repeatedly exposed to human handling in the market for long periods may be a health hazard, particularly those that are ready-to-eat.

scholarly journals Effectiveness of Neem, Garlic and Red Chili Against Adult Dermestid Beetle in Sun Dried Fish

2013 ◽  
Vol 20 (1-2) ◽  
pp. 133-142 ◽  
Author(s):  
AKM Nowsad ◽  
R Mondal ◽  
MR Islam
Keyword(s):  
Plant Extracts ◽  
Azadirachta Indica ◽  
Allium Sativum ◽  
Capsicum Frutescens ◽  
Neem Extract ◽  
Dried Fish ◽  
Processing And Storage ◽  
Toxic Plant ◽  
Acetone Extracts ◽  
And Storage

The suitability of neem (Azadirachta indica), garlic (Allium sativum) and red chili (Capsicum frutescens) in repelling insects in dried fish during processing and storage was determined. Their acetone extracts were used to evaluate toxic effects against adult dermestid beetle, Dermestes sp. The concentration of plant extracts were 60%, 80% and 100% for adult Dermestes sp. The LC50 values of neem, garlic and red chili were 1.81%, 4.85% and 1.11%, respectively at 24 hours after treatment (HAT), indicating that red chili was the most toxic plant. Red chili possessed the highest toxic effect at 48 HAT (0.87%) and 72 HAT (0.03%). It was observed that all of the three plant extracts had repellent action on adult Dermestes sp. The highest mean repellency was observed in neem extract (62.67%) followed by red chili (38.44%) and garlic (31.11%). Repellent effects increased with the concentration of plant extracts.DOI: http://dx.doi.org/10.3329/pa.v20i1-2.16865 Progress. Agric. 20(1 & 2): 133 – 142, 2009

scholarly journals Analysis of organochlorine DDT residue along with its metabolites in dry fishes from some selected markets of Dhaka city

2021 ◽  
Vol 5 (2) ◽  
pp. 79-84
Author(s):  
M Amin Uddin ◽  
Md Abdur Rahman ◽  
M Alamgir Zaman Chowdhury ◽  
Md Harunur Rashid ◽  
Zeenath Fardous ◽  
...  
Keyword(s):  
Capillary Column ◽  
Current Status ◽  
Organochlorine Insecticide ◽  
Dhaka City ◽  
Gas Chromatograph ◽  
Low Concentration ◽  
Fish Samples ◽  
Dried Fish

A study was investigated to estimate the current status of health hazardous organochlorine insecticide DDT and its metabolites DDE and DDD in different species of dry fish. To achieve the goal of this experiment, ten different sun-dried fish samples were collected from different markets of Dhaka city. The concentration of DDT, DDE and DDD was determined using the capillary column coupled to Gas Chromatograph with Electron Captured Detector (GC-ECD). Most of the dry fishes, seven out of ten samples, were found to be contaminated with DDT along with its metabolites DDE and DDD ranging from 0.029-1.22 mg/kg which is a serious concern because of the nature of long persistency and bioaccumulation of DDT in the environment. The highest concentration of DDT (1.22 mg/kg) was observed in Pampus chinensis dry fish whereas low concentration was detected in Otolithoides pama (0.029 mg/kg). Asian Australas. J. Food Saf. Secur. 2021, 5 (2), 79-84

scholarly journals Processing and Microbial Profile of “Soudamouka” a Sun-dried Fish from Sudano-Sahelian Zone of Cameroon

2020 ◽  
pp. 1-7
Author(s):  
Bakari Daoudou ◽  
Bayoï James Ronald ◽  
Darman Djoulde Roger ◽  
Vroumsia Toua ◽  
. Farikou
Keyword(s):  
Storage Temperature ◽  
Microbial Load ◽  
Microbial Quality ◽  
Microbial Profile ◽  
Fungal Load ◽  
The World ◽  
Dried Fish ◽  
Handling Practices ◽  
And Storage

Fish is an extremely perishable food item and requires preservation for future use. Several methods including drying, are used round the world for preserving fish and to extend its shelf-life. The microbial quality of sun-dried fish locally called “soudamouka” was investigated. Commercially available “soudamouka” samples were collected from retailers within the Far North region of Cameroon. Three different retailers (S1, S2 and S3) were sampled, then, the collected samples were screened for their microbial load. The highest level of Escherichia coli (62.104 cfu.g-1) was recorded in S3 soudamouka sample while the lowest count (5.102 cfu.g-1) was obtained in S1 soudamouka. The fungal load varied from 0, 1.102 to 5.102 cfu.g-1 while the C. perfringens load for different samples were found to be S1 = 16.104 cfu.g-1, S2 = 20.104 cfu.g-1 and S3 = 55.10 4cfu.g-1. These high microbial loads and presence of pathogens could be attributed to the poor handling practices and storage temperature by retailers. Although, drying may reduce water activity and consequently microbial load, post processing contamination may occur during post handling and transportation of processed fish to the sale points.

scholarly journals Sources of Fungal Contamination of Fresh and Dried Fish in Kisii County, Kenya

2020 ◽  
pp. 50-62
Author(s):  
Irene Seila Nyamwaka ◽  
Ethel Monda ◽  
Omwoyo Ombori ◽  
Johnson Kwach
Keyword(s):  
Climatic Conditions ◽  
Aflatoxin Contamination ◽  
Fungal Contamination ◽  
Toxigenic Fungi ◽  
Significant Difference ◽  
Fish Samples ◽  
Duration Of Storage ◽  
Dried Fish ◽  
Mean Differences ◽  
Fish Contamination

Aflatoxins are toxic secondary metabolites produced by Aspergillus flavus and Aspergillus parasiticus that frequently invade foods and feedstuffs. In humid climatic conditions like those found in Kisii County, growth of fungi on dried fish and fish feeds is accelerated due to absorption of moisture from the environment as a result of poor storage and sometimes improper drying. This can lead to creation of favourable conditions for the growth of the toxigenic fungi and consequently production of aflatoxins. This study was conducted to determine the main sources of fungal contamination of selected fresh and dried fish sold in Kisii county, Kenya. Samples of fish were randomly obtained from four main markets in the county. A structured questionnaire was used to determine the sources of fish, mode and hygiene of transportation, handling of fish, duration of storage, hygiene of packaging materials and display environment of fish. Levels of fish contamination were expressed in form of colony forming units per gram (CFU/g) of fish. One-way analysis of variance was used to determine mean differences in parameters analysed. The results revealed that CFU/g of fish from control samples were significantly less than those from fresh and dried fish samples from the various sources (p<0.05). There was generally no significant difference between CFU/g from both fresh and dried fish from the various sources. The study found out that fresh and dried fish sold in Kisii county are contaminated with fungi. There is therefore need for frequent surveillance on the sources of fish contamination and public sensitization of all those involved in fish supply chain.  This will help reduce possible aflatoxin contamination thus promoting consumers’ healthy living.

Survival of Escherichia coli O157:H7 in Set Yogurt as Influenced by the Production of an Exopolysaccharide, Colanic Acid

2004 ◽  
Vol 67 (2) ◽  
pp. 252-255 ◽  
Author(s):  
SHIAO MEI LEE ◽  
JINRU CHEN
Keyword(s):  
Escherichia Coli ◽  
Culture Media ◽  
Starter Cultures ◽  
Escherichia Coli O157 ◽  
Acidic Polysaccharide ◽  
E Coli ◽  
Colanic Acid ◽  
Plate Counts ◽  
Processing And Storage ◽  
And Storage

Previous studies conducted in our laboratory revealed that Escherichia coli O157:H7 cells capable of producing colanic acid (CA), the acidic polysaccharide of mucoid slime, had increased tolerance to sublethal heat and the extreme pH of microbiological culture media. This study was undertaken to determine the effect of CA on the fate of E. coli O157:H7 during the processing and storage of an acid food: yogurt. Pasteurized and homogenized whole milk was inoculated with a wild-type E. coli O157:H7, its CA-deficient mutant, or a mixture (1:1) of the two strains. Set yogurt was processed from the contaminated milk and stored at 4° and 15°C for 3 weeks. Samples of milk and yogurt were withdrawn during processing and storage and analyzed for total plate counts and populations of E. coli O157:H7 and starter cultures. The results showed that E. coli O157: H7 survived longer in yogurt stored at 15°C than at 4°C. Cells of E. coli O157:H7 deficient in CA production died off more rapidly than those of the parent strain. This suggests that CA plays a role in protecting cells of E. coli O157:H7 from stress during the processing and storage of set yogurt.

scholarly journals ANALISIS KANDUNGAN FORMALIN DAN UJI ORGANOLEPTIK IKAN ASIN YANG BEREDAR DI PASAR BESAR MADIUN

2016 ◽  
Vol 3 (1) ◽  
pp. 59 ◽  
Author(s):  
Nia Surya Wijayanti ◽  
Marheny Lukitasari
Keyword(s):  
Sampling Technique ◽  
Questionnaire Data ◽  
The West ◽  
Green Color ◽  
Formaldehyde Content ◽  
Salted Fish ◽  
The North ◽  
Two Samples ◽  
Fish Samples ◽  
Dried Fish

<p>This study aims to determine the content of formaldehyde used as a preservative in driedfish that circulate in the Great Market Madiun and organoleptic salted fish containing formalin.The samples in this study used purposive sampling is a sampling technique with specificconsiderations. Two salted fish samples taken in the North, two samples were taken in the south,two samples were taken in the West, two samples were taken in the east, and two samples weretaken in the central Great Market Madiun. Questionnaire data collection using questionnaires anddocumentation. Results showed that the formaldehyde content in dried fish balur, peda, and terican be determined with Fehling method. If salted fish samples (+) containing formalin there willbe changes color from blue to green color and there are deposits of red brick, while the sample ()</p><p>containing formalin will remain blue when heated and there is a brick red precipitate. Of 30samples of dried fish salted fish only 1 (-) contain formaldehyde, which is peda salted fish west.Organoleptic clean white color most preferred by the panelists as much as 92% panelists found insamples dried fish balur middle east. Is not the typical organoleptic flavor of salted fish mostpreferred by the panelists as much as 78% of the panelists found in fish samples salted teri east.Organoleptic chewy texture intact most preferred by the panelists as much as 88% and there is apanelist on the samples salted fish teri middle.</p>

scholarly journals Occurrence of Aflatoxins in Rice Intended for Infant Flour Production in Ouagadougou, Burkina Faso

2021 ◽  
pp. 55-66
Author(s):  
Hamidou Compaoré ◽  
Serge Samandoulougou ◽  
Clarisse S. Compaoré ◽  
Alima Bambara ◽  
Hissein Ratongué ◽  
...  
Keyword(s):  
Aspergillus Flavus ◽  
High Performance ◽  
Fluorescence Emission ◽  
Ultra Violet ◽  
Aflatoxin Production ◽  
Chemistry Laboratory ◽  
Aspergillus Section Flavi ◽  
Aflatoxin B2 ◽  
Flour Production ◽  
Aspergillus Section

A total of four samples of rice intended for infant flour production in Ouagadougou were received at the Physico-chemistry laboratory of Food Technology Department (DTA) for quality control. The latter were also tested for Aspergillus section Flavi presence and analyzed for aflatoxins B1, B2, G1 and G2 content using high performance liquid chromatography (HPLC). Among the twenty (20) strains of mold isolated from these samples, three Aspergillus section Flavi were obtained and cultivated in “Aspergillus flavus and parasiticus Agar (AFPA)” to ascertain if they belong to Aspergillus flavus or Aspergillus parasiticus species. The qualitative ability of aflatoxin production was also performed by fluorescence emission under ultra violet light at 365 nm after four days of incubation at 30 °C on Coconut Agar Medium (CAM). Statistical analysis results showed that 75% of samples were contaminated with total aflatoxins (AFs) with contents ranging from 0.54 ± 0.06 to 2.40 ± 0.07 µg/Kg. Aflatoxin B1 (AFB1) and aflatoxin B2 (AFB2) were detected in two contaminated samples. AFB1 had the highest concentration as compared with other aflatoxins. A significant level of contamination (p< 0.0001) was observed in sample R441 compared to other sample types.

scholarly journals The Scourge of Aflatoxins in Kenya: A 60-Year Review (1960 to 2020)

2021 ◽  
Vol 2021 ◽  
pp. 1-31
Author(s):  
Timothy Omara ◽  
Ambrose K Kiprop ◽  
Phanice Wangila ◽  
Alex Paul Wacoo ◽  
Sarah Kagoya ◽  
...  
Keyword(s):  
Aspergillus Flavus ◽  
Total Aflatoxin ◽  
Herbal Products ◽  
Diet Diversity ◽  
Agronomic Practices ◽  
Low Education ◽  
Aflatoxin Concentration ◽  
Education Levels ◽  
Dried Fish ◽  
Statutory Regulation

Aflatoxins are endemic in Kenya. The 2004 outbreak of acute aflatoxicosis in the country was one of the unprecedented epidemics of human aflatoxin poisoning recorded in mycotoxin history. In this study, an elaborate review was performed to synthesize Kenya’s major findings in relation to aflatoxins, their prevalence, detection, quantification, exposure assessment, prevention, and management in various matrices. Data retrieved indicate that the toxins are primarily biosynthesized by Aspergillus flavus and A. parasiticus, with the eastern part of the country reportedly more aflatoxin-prone. Aflatoxins have been reported in maize and maize products (Busaa, chan’gaa, githeri, irio, muthokoi, uji, and ugali), peanuts and its products, rice, cassava, sorghum, millet, yams, beers, dried fish, animal feeds, dairy and herbal products, and sometimes in tandem with other mycotoxins. The highest total aflatoxin concentration of 58,000 μg/kg has been reported in maize. At least 500 acute human illnesses and 200 deaths due to aflatoxins have been reported. The causes and prevalence of aflatoxins have been grossly ascribed to poor agronomic practices, low education levels, and inadequate statutory regulation and sensitization. Low diet diversity has aggravated exposure to aflatoxins in Kenya because maize as a dietetic staple is aflatoxin-prone. Detection and surveillance are only barely adequate, though some exposure assessments have been conducted. There is a need to widen diet diversity as a measure of reducing exposure due to consumption of aflatoxin-contaminated foods.

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