Microbial Safety of Dried Fish Meat (<i>Kejeik</i>) Produced in Sudan

Abstract

The present study aimed to estimate the microbiological characteristics as well as the safety of traditionally fermented fish product, Kejeik. Kejeik samples were collected from Singah city (Blue Nile) and Kusti city (White Nile), Sudan. These samples were previously prepared from Ijl, Nawk and Garmut fish types. The microbiological analyses indicated that Kejeik products were devoid of any harmful bacteria like Salmonella, Listeria monocytogenes and Escherichia coli O157:H7. The highest count of aerobic bacteria was found in Singa ijl Kejeik (SIK) which was 7.6 × 10 4 cfu/gm. The Enterbacteriaceae isolated from Kejeik samples were identified as Enterobacter cloacae, and their counts in Kejeik prepared from Ijil, Nawk and Garmut fish were 1.09 × 10 4 , 0.93 × 10 5 and 3.5 × 10 4 cfu/gm, respectively. On the other hand, the counts of aerobic bacteria in Kejeik prepared from Ijl, Nawk and Garmut were 7.2 × 10 5 , 4.1 × 10 5 and 3.4 × 10 5 cfu/gm, respectively. The higher aerobic bacterial load of the various Kejeik samples could be due to improper handling and sanitary condition during the preparation and their moisture contents. The Bacillus isolated from Kejeik samples were identified as Bacillus cereus, and the counts of it in Kejeik prepared from Ijl, Nawk and Garmut were 5 × 10 5 , 2.3 × 10 4 and 1.0 × 10 4 cfu/gm, respectively. The fungi isolated from Kejeik samples were identified as Aspergillus niger, Alternaria, and Penicillium. However, fungi counts in Ijl Kejeik, Nawk Kejeik and Garmut Kejeik were 1.6 × 10 4 , 1.6 × 10 4 and 1.2 × 10 4 cfu/gm, respectively. The yeast isolated was identified as Rhodotorula and Cryptococcus laureate, and their counts in Ijl Kejeik and Nawk Kejeik were 0.9 × 10 4 and 0.9 × 10 4 cfu/gm, respectively. The halophlic bacteria found in Kejeik samples could be identified as Kocuria rosea and Streptococcus dysgalactiae.

Microbiological evaluation of some heat treated fish products in Egyptian markets

“…Salmonella was not detected in the samples analyzed in this study, which was in agreement with previous studies (Sulieman et al 2014) in seafood products. Meanwhile, disagreed with those of Soliman et al, (2002), Younis, (2013) who isolated Salmonella from fried fish, shrimp.…”

Evaluation of bacterial and chemical quality of new manufactured pasted fish products in a large scale fish processing plant, Egypt

“…Similar prevalence of B. cereus was discovered in fesiekh spread samples. Bacillus cereus was previously isolated from traditionally fermented fish product (Kejeik), produced in Sudan (Sulieman et al, 2014). Based on FAO published notes, Bacillus cereus is a major etiological agent of food-borne outbreaks associated with fish and shellfish (Ryder et al, 2014).…”

Quality Assessment and Comparison of Three Different Types of Fish Retail Outlets of Navi Mumbai, Maharashtra, India

“…Antibiogram was carried out as per the standard disk diffusion assay with 0.5 McFarland standard and break points interpretation were estimated with the help of CLSI manual (CLSI, 2012;2014). All the analyses for biochemical quality parameters were done in triplicate and the results are expressed as mean ± standard deviations.…”

“…Consumption of such mycotoxins may give illness to the consumers. Enormous reported are available about the poor microbiological quality of fishes from dry fish markets of India and worldwide (Sulieman et al, 2014;Lilabati et al, 1999;Prakash et al, 2011). It has been observed that higher level of enterobacteria and faecal streptococci (FS) in the collected dry fish samples; it may due the drying of the fish in the unhygienic surface area.…”