Evaluation of Contamination Risks Due to the Sale and Storage Conditions of Smoked, Dried and Fresh Fishes in Ouagadougou

Abstract

Aims: Fish is a product more and more consumed in Burkina Faso, especially in Ouagadougou. Poor sale and storage conditions can impact on the hygienic quality of fish. The objective of this study was to identify the contamination risks due to the sale and storage conditions of smoked, dried and fresh fishes.
 Study Design: A descriptive design was used to identify the different types and origins of fish on the markets in Ouagadougou and the practices and conditions of sale that could be sources of chemical and microbiological contamination.
 Place and Duration of Study: Relevant data was collated in Ouagadougou (Burkina Faso) from February 2019 to July 2019.
 Methodology: A survey was conducted among traders of dried and smoked fish from 50 markets and major sales sites in Ouagadougou. Data collection was done using a questionnaire developed with Sphinx Plus2 software.
 Results: The results indicated a higher proportion of men (75%) than women (25%) with an age between 21 and 45 years old were participated in fish trade. The fish encountered in the markets of Ouagadougou come from Sourou, Kompienga and Bagré, as well as from external suppliers such as Côte d'Ivoire, Mali and Senegal. The different types of fish sold were dried or smoked carp (36.67%), smoked catfish (23.33%), dried Nanani or Djêdjê wala (concorde) (13.33%), smoked Macharon (10%), smoked Racok (10%) and smoked eels or Roolgo in mooré (local language) (6.67%). The types of fish most purchased by consumers, in order, were: Carp, Catfish, Macharon, Nanani. In addition, the study detected risks of contamination of the fish, namely: exposure material consisting of tables and baskets, conservation at room temperature, storage period of 10 to 30 days, no training in hygiene, fish served with bare hands, exposed to dust and stray animals.
 Conclusion: In sum, the study revealed some characteristics of the fish industry in Ouagadougou and also risks of contamination of fish sold on the markets.

Phenotypic and Molecular Characterization of <i>Staphylococcaceae</i> and <i>Enterobacteriaceae</i> Species Isolated from Smoked, Dried, and Braised Fish Marketed in Ouagadougou

“…The isolates of Enterobacteriaceae and Staphylococcus species are not specific to one type of processed fish, but their load differs from one type of fish to another. This variability could be explained by the fact that the samples come from different origins and from different processors, and sellers [36].…”

“…Staphylococcus lugdunensis is also known to be a potential pathogen for humans [75] [109] [110]. The presence of these germs in fish could be due to hand contamination during sales [36].…”

“…Sampling was conducted from July 2019 to February 2020 in the markets (50) identified in our previous survey in Ouagadougou [36]. The most consumed types of fish (smoked, dried, braised) were purchased, packaged in sterile bags.…”

“…Braised, dried, and smoked fish have an important part in the diet of the population of Ouagadougou. A survey conducted by our laboratory team in Ouagadougou between February and July 2019 revealed microbiological contamination risks related to the conditions under which fish are sold [36]. Therefore, it is essential for us to monitor the sanitary quality of fish provided to consumers.…”

Postharvest Fish Processing in the Southwest Region of Cameroon and the Effect of Smoke-Drying on Quality

“…Hence, the need to replicate such studies in different locations so that a generalized procedure for fish processing at local levels could be established in the long run. In addition, most of the studies carried out were either limited to field surveys ( [24][25][26]) or laboratory treatment and analysis ( [27][28][29]), not a combination of the two, or were limited to reviews ( [30][31][32]). In this study, we have taken a holistic approach by doing field surveys and exploiting the results therein to evaluate the effect of process parameters on the nutritional and microbiological quality of the fish as affected by the procedures used by the fish processors.…”