Microbial Quality of Traditionally Dried Fish Products from Selected Parts of Ethiopia

Bezuayehu Gutema; Fikadu Hailemichael

doi:doi:10.11648/j.fem.20210701.11

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Microbial Quality of Traditionally Dried Fish Products from Selected Parts of Ethiopia

Bezuayehu Gutema, Fikadu Hailemichael

Published in Frontiers in Environmental Microbiology (Volume 7, Issue 1)

Received: 18 January 2021 Accepted: 7 February 2021 Published: 4 March 2021

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Abstract

Dried fish is a rich source of protein, lipid and minerals that can serve as a promising source of nutrients to alleviate malnutrition in low-income countries. Nowadays, fish drying is becoming an increasing practice to extend the shelf life of excess catch in areas where other preservation mechanisms such as cold storage are scarce. However, since the drying is often performed in a rural setting with poor hygienic conditions, the microbial quality of such products is uncertain. This study was conducted to evaluate the microbial quality of traditionally dried fish products from sites around the lakes of Tana, Ziway and Chamo, where fish drying is commonly practiced in Ethiopia. Eighteen composite samples were analyzed to determine the microbial load and water activity. High microbial load was recorded in most of the dried fish samples as indicated by total viable count (10⁵ to 10⁷ cfu/g); lactic acid bacteria (90¹ to 10⁸ cfu/g); total coliforms (<10 to 10⁴ cfu/g), and yeast and molds (10³ to 10⁵ cfu/g). The water activity value of all the dried fish samples was below 0.80, indicating the adequacy of the drying since the growth of pathogenic bacteria is not expected at a water activity below 0.86. However, a lack of hygiene during processing and handling was generally noticed. Hygienic processing and process standardization are required to improve the microbial quality of the dried fish.

Published in	Frontiers in Environmental Microbiology (Volume 7, Issue 1)
DOI	10.11648/j.fem.20210701.11
Page(s)	1-5
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Dried Fish, Microorganisms, Water Activity, Contamination

References

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APA Style

Bezuayehu Gutema, Fikadu Hailemichael. (2021). Microbial Quality of Traditionally Dried Fish Products from Selected Parts of Ethiopia. Frontiers in Environmental Microbiology, 7(1), 1-5. https://doi.org/10.11648/j.fem.20210701.11

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ACS Style

Bezuayehu Gutema; Fikadu Hailemichael. Microbial Quality of Traditionally Dried Fish Products from Selected Parts of Ethiopia. Front. Environ. Microbiol. 2021, 7(1), 1-5. doi: 10.11648/j.fem.20210701.11

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AMA Style

Bezuayehu Gutema, Fikadu Hailemichael. Microbial Quality of Traditionally Dried Fish Products from Selected Parts of Ethiopia. Front Environ Microbiol. 2021;7(1):1-5. doi: 10.11648/j.fem.20210701.11

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@article{10.11648/j.fem.20210701.11,
  author = {Bezuayehu Gutema and Fikadu Hailemichael},
  title = {Microbial Quality of Traditionally Dried Fish Products from Selected Parts of Ethiopia},
  journal = {Frontiers in Environmental Microbiology},
  volume = {7},
  number = {1},
  pages = {1-5},
  doi = {10.11648/j.fem.20210701.11},
  url = {https://doi.org/10.11648/j.fem.20210701.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.fem.20210701.11},
  abstract = {Dried fish is a rich source of protein, lipid and minerals that can serve as a promising source of nutrients to alleviate malnutrition in low-income countries. Nowadays, fish drying is becoming an increasing practice to extend the shelf life of excess catch in areas where other preservation mechanisms such as cold storage are scarce. However, since the drying is often performed in a rural setting with poor hygienic conditions, the microbial quality of such products is uncertain. This study was conducted to evaluate the microbial quality of traditionally dried fish products from sites around the lakes of Tana, Ziway and Chamo, where fish drying is commonly practiced in Ethiopia. Eighteen composite samples were analyzed to determine the microbial load and water activity. High microbial load was recorded in most of the dried fish samples as indicated by total viable count (105 to 107 cfu/g); lactic acid bacteria (901 to 108 cfu/g); total coliforms (4 cfu/g), and yeast and molds (103 to 105 cfu/g). The water activity value of all the dried fish samples was below 0.80, indicating the adequacy of the drying since the growth of pathogenic bacteria is not expected at a water activity below 0.86. However, a lack of hygiene during processing and handling was generally noticed. Hygienic processing and process standardization are required to improve the microbial quality of the dried fish.},
 year = {2021}
}

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TY  - JOUR
T1  - Microbial Quality of Traditionally Dried Fish Products from Selected Parts of Ethiopia
AU  - Bezuayehu Gutema
AU  - Fikadu Hailemichael
Y1  - 2021/03/04
PY  - 2021
N1  - https://doi.org/10.11648/j.fem.20210701.11
DO  - 10.11648/j.fem.20210701.11
T2  - Frontiers in Environmental Microbiology
JF  - Frontiers in Environmental Microbiology
JO  - Frontiers in Environmental Microbiology
SP  - 1
EP  - 5
PB  - Science Publishing Group
SN  - 2469-8067
UR  - https://doi.org/10.11648/j.fem.20210701.11
AB  - Dried fish is a rich source of protein, lipid and minerals that can serve as a promising source of nutrients to alleviate malnutrition in low-income countries. Nowadays, fish drying is becoming an increasing practice to extend the shelf life of excess catch in areas where other preservation mechanisms such as cold storage are scarce. However, since the drying is often performed in a rural setting with poor hygienic conditions, the microbial quality of such products is uncertain. This study was conducted to evaluate the microbial quality of traditionally dried fish products from sites around the lakes of Tana, Ziway and Chamo, where fish drying is commonly practiced in Ethiopia. Eighteen composite samples were analyzed to determine the microbial load and water activity. High microbial load was recorded in most of the dried fish samples as indicated by total viable count (105 to 107 cfu/g); lactic acid bacteria (901 to 108 cfu/g); total coliforms (4 cfu/g), and yeast and molds (103 to 105 cfu/g). The water activity value of all the dried fish samples was below 0.80, indicating the adequacy of the drying since the growth of pathogenic bacteria is not expected at a water activity below 0.86. However, a lack of hygiene during processing and handling was generally noticed. Hygienic processing and process standardization are required to improve the microbial quality of the dried fish.
VL  - 7
IS  - 1
ER  -

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Author Information

Bezuayehu Gutema

Food Science and Nutrition Research, National Fishery and Aquatic Life Research Center, Ethiopian Institute of Agricultural Research, Sebeta, Ethiopia
Fikadu Hailemichael

Food Science and Nutrition Research, National Fishery and Aquatic Life Research Center, Ethiopian Institute of Agricultural Research, Sebeta, Ethiopia

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Plain Text BibTeX RIS

APA Style

Bezuayehu Gutema, Fikadu Hailemichael. (2021). Microbial Quality of Traditionally Dried Fish Products from Selected Parts of Ethiopia. Frontiers in Environmental Microbiology, 7(1), 1-5. https://doi.org/10.11648/j.fem.20210701.11

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ACS Style

Bezuayehu Gutema; Fikadu Hailemichael. Microbial Quality of Traditionally Dried Fish Products from Selected Parts of Ethiopia. Front. Environ. Microbiol. 2021, 7(1), 1-5. doi: 10.11648/j.fem.20210701.11

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AMA Style

Bezuayehu Gutema, Fikadu Hailemichael. Microbial Quality of Traditionally Dried Fish Products from Selected Parts of Ethiopia. Front Environ Microbiol. 2021;7(1):1-5. doi: 10.11648/j.fem.20210701.11

Copy | Download

@article{10.11648/j.fem.20210701.11,
  author = {Bezuayehu Gutema and Fikadu Hailemichael},
  title = {Microbial Quality of Traditionally Dried Fish Products from Selected Parts of Ethiopia},
  journal = {Frontiers in Environmental Microbiology},
  volume = {7},
  number = {1},
  pages = {1-5},
  doi = {10.11648/j.fem.20210701.11},
  url = {https://doi.org/10.11648/j.fem.20210701.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.fem.20210701.11},
  abstract = {Dried fish is a rich source of protein, lipid and minerals that can serve as a promising source of nutrients to alleviate malnutrition in low-income countries. Nowadays, fish drying is becoming an increasing practice to extend the shelf life of excess catch in areas where other preservation mechanisms such as cold storage are scarce. However, since the drying is often performed in a rural setting with poor hygienic conditions, the microbial quality of such products is uncertain. This study was conducted to evaluate the microbial quality of traditionally dried fish products from sites around the lakes of Tana, Ziway and Chamo, where fish drying is commonly practiced in Ethiopia. Eighteen composite samples were analyzed to determine the microbial load and water activity. High microbial load was recorded in most of the dried fish samples as indicated by total viable count (105 to 107 cfu/g); lactic acid bacteria (901 to 108 cfu/g); total coliforms (4 cfu/g), and yeast and molds (103 to 105 cfu/g). The water activity value of all the dried fish samples was below 0.80, indicating the adequacy of the drying since the growth of pathogenic bacteria is not expected at a water activity below 0.86. However, a lack of hygiene during processing and handling was generally noticed. Hygienic processing and process standardization are required to improve the microbial quality of the dried fish.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Microbial Quality of Traditionally Dried Fish Products from Selected Parts of Ethiopia
AU  - Bezuayehu Gutema
AU  - Fikadu Hailemichael
Y1  - 2021/03/04
PY  - 2021
N1  - https://doi.org/10.11648/j.fem.20210701.11
DO  - 10.11648/j.fem.20210701.11
T2  - Frontiers in Environmental Microbiology
JF  - Frontiers in Environmental Microbiology
JO  - Frontiers in Environmental Microbiology
SP  - 1
EP  - 5
PB  - Science Publishing Group
SN  - 2469-8067
UR  - https://doi.org/10.11648/j.fem.20210701.11
AB  - Dried fish is a rich source of protein, lipid and minerals that can serve as a promising source of nutrients to alleviate malnutrition in low-income countries. Nowadays, fish drying is becoming an increasing practice to extend the shelf life of excess catch in areas where other preservation mechanisms such as cold storage are scarce. However, since the drying is often performed in a rural setting with poor hygienic conditions, the microbial quality of such products is uncertain. This study was conducted to evaluate the microbial quality of traditionally dried fish products from sites around the lakes of Tana, Ziway and Chamo, where fish drying is commonly practiced in Ethiopia. Eighteen composite samples were analyzed to determine the microbial load and water activity. High microbial load was recorded in most of the dried fish samples as indicated by total viable count (105 to 107 cfu/g); lactic acid bacteria (901 to 108 cfu/g); total coliforms (4 cfu/g), and yeast and molds (103 to 105 cfu/g). The water activity value of all the dried fish samples was below 0.80, indicating the adequacy of the drying since the growth of pathogenic bacteria is not expected at a water activity below 0.86. However, a lack of hygiene during processing and handling was generally noticed. Hygienic processing and process standardization are required to improve the microbial quality of the dried fish.
VL  - 7
IS  - 1
ER  -

Copy | Download