Bacterial Hazards Especially Pathogenic to Human in Consumable Marine Fishes 
 of Noakhali Sadar, Bangladesh

Majumdar, Priyanka Rani; Sarker, Bapi; Dey, Swapan Chandra; Saha, Debasish; Adhikary, Ripon Kumar; Mondal, Shuvagato

doi:10.3923/ajft.2014.257.265

Cited by 3 publications

(3 citation statements)

References 6 publications

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“…The total coliform bacteria in smoked sardine (Sardinella aurita) ranged from 0.0 to 2.1 × 10 4 CFU/g in three smoking sites while 4.7 to 2.0 × 10 2 CFU/g in three marketing centres of Tema municipality, Ghana [27]. Majumdar et al [33] found that the total and fecal coliform counts in different species of marine fish samples ranged from 2.18 ± 1.49 × 10 5 to 4.18 ± 4.01 × 10 6 CFU/g and 1.48 ± 1.47 × 10 4 to 2.54 ± 1.95 × 10 5 CFU/g. Good quality fish should have counts of total bacteria of less than 10 5 per gram and fecal coliforms and total coliforms should not exceed 10/g and 100/g respectively [34].…”

Section: Discussionmentioning

confidence: 99%

Bacterial and Fungal Population Assessment in Smoked Fish during Storage Period

Dutta¹,

Majumdar²,

Rakeb-Ul-Islam³

et al. 2018

J Food Microbiol Saf Hyg

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Microbial contamination of food is the main obstacle of ensuring food safety. For this, the objective of this article was to determine the changes of microbial load of three smoked fish species (Tenualosa ilisha, Oreochromis mossambicus, Pangasius hypophthalmus) in fresh and stored condition. To fulfill that objective, the freshly smoked fish samples were collected from the laboratory of Fisheries and

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Section: Discussionmentioning

confidence: 99%

Bacterial and Fungal Population Assessment in Smoked Fish during Storage Period

Dutta¹,

Majumdar²,

Rakeb-Ul-Islam³

et al. 2018

J Food Microbiol Saf Hyg

Self Cite

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“…However, due to widespread environmental pollutions and poor hygienic fish handling practices, there is an increasing risk of microbial contamination of fish and fishery products, and foodborne illness to the public caused by poor handling and consumption of contaminated food products. The rearing environment and water used for the fish processing are identified as potential sources of microbial contamination in the farms (Siddique et al 2021), natural habitats (Majumdar et al 2014), wholesale markets (Hossain et al 2018;Foysal et al 2019) and processed fish (Sanjee and Karim 2016). Each year, about 30 million people are infected by cholera and diarrhoea, mostly through contaminated water and food (Van Egmond et al 2007).…”

Section: Introductionmentioning

confidence: 99%

“…2021), natural habitats (Majumdar et al . 2014), wholesale markets (Hossain et al . 2018; Foysal et al .…”

Section: Introductionmentioning

confidence: 99%

Microbiome data reveal significant differences in the bacterial diversity in freshwater rohu (Labeo rohita) across the supply chain in Dhaka, Bangladesh

Kawser

Foysal

Chua

et al. 2022

Letters in Applied Microbiology

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The present study aimed to characterize and compare the skin and gut microbial communities of rohu at various post‐harvest stages of consumption using quantitative real‐time polymerase chain reaction and 16S rRNA‐based amplicon sequencing. Real‐time PCR amplification detected higher copy numbers for coliform bacteria—Escherichia coli, Salmonella enterica and Shigella spp. in the marketed fish—compared to fresh and frozen samples. The 16S rRNA data revealed higher alpha diversity measurements in the skin of fish from different retail markets of Dhaka city. Beta ordination revealed distinct clustering of bacterial OTUs for the skin and gut samples from three different groups. At the phylum level, Proteobacteria was most abundant in all groups except the Fusobacteria in the control fish gut. Although Aeromonas was found ubiquitous in all types of samples, diverse bacterial genera were identified in the marketed fish samples. Nonetheless, low species richness was observed for the frozen fish. Most of the differentially abundant bacteria in the skin samples of marketed fish are opportunistic human pathogens enriched at different stages of postharvest handling and processing. Therefore, considering the microbial contamination in the aquatic environment in Bangladesh, post‐harvest handling should be performed with proper methods and care to minimize bacterial transmission into fish.

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