Microbial contamination of smoked Anchovis

Abstract

Smoked Anchovis spp. (Engraulis encrasicholus Linndeus) obtained from Senya Beraku (a major fishing centre), Kasoa (a marketing centre), and the Animal Research Institute Feedmill (feed-processing centre) was assessed for microbial contamination, using total viable count technique (pour plate method) and culture techniques. Sixty samples were aseptically and randomly selected into sterile universal bottles from the three study areas, with 20 samples from each study area. Total viable count ranged from 1 × 10⁵ to 4.9 × 10⁷, 3.4 × 10⁵ to 2.0 × 10⁸, and 6.5 × 10⁵ to 3.1 × 10⁸ for Kasoa, Senya Beraku and Feedmill, respectively. A total of 139 isolates made up of 84 bacteria and 55 fungi were isolated. The 84 bacteria isolates belonged to 11 genera: Streptococcus, Staphylococcus, Micrococcus, Salmonella, Enterobacter, Escherichia, Pasteurella, Pseudomonas, Bacillus, Listeria, and Aeromonas. The 55 fungi isolates belonged to five genera: Aspergillus, Trichoderma, Rhizopus, Penicillium, and Mucor. Since most of the organisms isolated may cause disease in man and animal, it is suggested that processing, handling, and storage of fish be improved to reduce contamination.

Ghana Journal of Agricultural Science Vol. 37 2004: 69-74