Bacteriological and physicochemical qualities of traditionally dry-salted Pebbly fish (Alestes baremoze) sold in different markets of West Nile Region, Uganda

Abstract

in Arua market to <20 in Nebbi and Panyimur markets. The present study has revealed that most of the fish products sold in these markets had bacterial counts beyond the maximum tolerable limits recommended by Uganda National Bureau of Standards (UNBS). There is need to control storage temperature and also ensure proper cooking procedures in order to eliminate or reduce the microorganisms to acceptable levels.