Investigation of bacteriological quality of smoked fish
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Investigation of bacteriological quality of smoked fish Ogwan’g Vincent Odhiambo1, Mucai Muchiri2, and Patel Thakor 3 1 Fisheries department, P.O. box 1084, Kisumu., 2 Fisheries department, P.O. box 1125, Eldoret, 3 Memorial University of Newfound Land , P. O. box Canada.
Abstract/
The project examined the bacteriological quality of smoked Lates niloticus (L) and tilapiine fishes. A total of 45 tilapiine fishes and 44 Lates niloticus specimens were analysed. Counts of Escherichia coli (E), Salmonella sp. detection , and detection of Vibrio spp., were undertaken. Samples of smoked fish specimens were collected from selected beaches and markets within the Winam Gulf of Lake Victoria and taken to the laboratory within 24 - 48 hours. Salmonella enterica species were found to be absent. Vibrio spp. were found to be absent from all the specimens except in the tilapiine fishes from Homa-Bay Pier market. Escherichia coli was present in samples from all the markets except Homa-Bay pier market. It was present in samples from Mainuga and Balarawi beaches. Generally, the markets had higher counts of the bacteria than the beaches. The number of bacteria reduced with smoking but increased again with increase in storage period. Sanitary conditions at the beaches and markets should be improved. Likewise, roads to the beaches should be made all-weather roads so that the fish can reach the markets fast. Refrigeration facilities and/or ice should be provided at the landing beaches and at the smoking villages.