Microbiological and biochemical spoilage of smoke-dried fishes sold in West African open markets

Ikutegbe, Victoria; Sikoki, F.D.

doi:10.1016/j.foodchem.2014.04.032

Cited by 46 publications

(53 citation statements)

References 14 publications

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“…Yanar (2007) also reported increase in TVC of hot smoked catfish during refrigerated storage with time The increase in TVC might be due to fluctuation in moisture content and pH of the smoked catfish during storage as a result of changes in relative humidity and temperature. Increase in microbial load over time was also reported by Ikutegbe and Sikoki (2014) TVC is an important factor for quality determination of food products; the maximum recommended bacterial count for good quality products is 5.7 log CFU/g, and the maximum recommended bacterial count for marginally acceptable quality products is 7 log CFU/g (ICMSF 2005).…”

Section: Discussionmentioning

confidence: 92%

Impact of smoking techniques and storage conditions on microbial safety and stability of catfish (<i>Clarias gariepinus</i>)

Salaudeen¹,

Osibona²

2018

Ife Journal of Science

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Microbial spoilage is one of the causes of quality deterioration of smoked catfish during storage. The impact of smoking techniques and storage conditions on the quality of smoked catfish were determined. Smoked dried catfish were produced using traditional smoking kiln (44-gallon drum kiln) and an improved smoking kiln from Nigerian Institute for Oceanography and Marine Research (NIOMR). The smoked dried catfish were packed in ° °°p olythene bags and stored at ambient (30 ±3 C), refrigerated (4 ±1 C) or frozen at (-18±2 C) for 12 weeks. The moisture content and acidity (pH) of the smoked fish products fluctuated during the storage period. Smoking reduced the total viable count (TVC) of the microorganisms significantly (P<0.05) from 5.71 to between 3.18 and 3.93 log CFU/g for traditionally smoked and improved kiln smoked fish samples respectively. The microbial total viable count (TVC) of the stored smoked fish products increased as the storage period increased, the frozen stored smoked fish products had the highest TVC followed by the refrigerated stored smoked fish products and the ambient stored smoked fish products had the least TVC but there was no significant difference (P>0.05) th among the storage conditions studied. The stored smoked fish products were acceptable up to 8 week storage period based on microbial load. Gram negative organisms, Pseudomonas sp. and Aeromonas sp. were the bacteria identified while Penicillium sp. and Aspergillus niger were the fungi identified in the smoked fish products during the storage period. Microbial safety and shelf life of stored smoked catfish depends on the smoking technique adopted, storage condition and duration of storage.

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Section: Discussionmentioning

confidence: 92%

Impact of smoking techniques and storage conditions on microbial safety and stability of catfish (<i>Clarias gariepinus</i>)

Salaudeen¹,

Osibona²

2018

Ife Journal of Science

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“…Fish and fishery products are an important food component for a large part of the world's population, with an average consumption level of 20.1 kg per capita (FAO, ). In developing countries, fish is a relatively cheap and accessible protein source, suitable for complementing high carbohydrate‐based diets of West African population (Adeyeye, Oyewole, Obadina, & Omemu, ; Ikutegbe & Sikoki, ). Among muscle food, fish is the most perishable and loses freshness after death due to autolytic and microbial spoilage (Dehghani, Hosseini, & Regenstein, ; Matak, Tahergorabi, & Jaczynski, ).…”

Section: Introductionmentioning

confidence: 99%

“…In tropical regions, conservation of fresh fish remains a problem because of the lack of adequate infrastructures, and environmental and climatic conditions that contribute to its spoilage within few hours (Anihouvi, Kindossi, & Hounhouigan, ). To prevent fish spoilage and reduce postcapture losses, various preservation methods including frying, fermentation, drying, salting, and smoking are used (Adeyeye et al, ; Ikutegbe & Sikoki, ). Smoking consists in submitting fish to direct or indirect action of smoke during the incomplete combustion of certain trees used as fuel.…”

Section: Introductionmentioning

confidence: 99%

Microbiological characteristics of smoked and smoked–dried fish processed in Benin

Anihouvi

Kpoclou

Massih

et al. 2019

Food Science & Nutrition

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This study aimed to assess the microbiological status of smoked fish (SF) and smoked–dried fish (SDF) processed in Benin, and to identify the contamination factors associated with these products. A total of 66 fish samples, including fresh fish and processed fish, were randomly collected from different processing sites and markets for microbial characterization using standard methods. The aerobic mesophilic bacteria (AMB) density varied from 2.9 to 9.5 Log 10 CFU/g. Enterobacteriaceae , Escherichia coli , Bacillus cereus , Clostridium perfringens , yeasts, and molds were present in 63.9%, 27.8%, 55.6%, 58.3%, 61.1%, and 77.8% of samples, respectively, while no Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus were found. The majority (66.7%) of SF samples and 22.2% of SDF samples were not compliant with the acceptable limit of <7.0 Log 10 CFU/g recommended by the Health Protection Agency for AMB, whereas the Enterobacteriaceae counts exceeded the recommended level of 4.0 Log 10 CFU/g for 50% of SF and 5.6% of SDF samples. Likewise, 38.9% of SF samples were not compliant for E. coli . Microbiological hazard analysis of practices allowed to identify the sensitive steps where hygiene measures need to be emphasized for an improved quality control.

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“…Fish is an important dietary component of people all around the world and represents a relatively cheap and accessible source of high quality protein for poorer households (Ikutegbe and Sikoki, 2014). Global production of fish, mussels and crab in 2010 was almost 60 million tonnes, a figure which includes production in marine waters, *Corresponding author.…”

Section: Introductionmentioning

confidence: 99%

“…Aquaculture production is now about three quarters of that from ocean fish and seafood caught in the wild. In 2011 this amounted to 78.9 million tones, 15% of which was cured in one or another way (Ikutegbe and Sikoki, 2014;FAO, 2013). One third of the cured fish was smoked and about 20% of the smoked fish goes into international trade (Clucas and Ward, 1996).…”

Section: Introductionmentioning

confidence: 99%

A survey on traditional fish smoking in Lagos State, Nigeria

Adeyeye¹,

Oyewole²,

Obadina³

et al. 2015

Afr. J. Food Sci.

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This study examined the socio-economic characteristics, technologies and hygiene of the processors in 20 different 'fish' processing centres in fishing communities in Lagos State. A total of 200 questionnaires were administered through purposive sampling method at 10 respondents/processing centre. Data were collected through field observation and administration of structured questionnaire. Analytical technique used was descriptive statistics. Results reveal that most of the households were relatively poor, using age and educational level of the processors and availability of household amenities as proxies for socioe-conomic status. Majority of the processors (55.5%) were old women, 51.5% had primary school education while 38% had post-primary school education. The study shows that majority (98.0%) of the processors practiced manual operations while 2.0% practiced mechanical operation. Every processor used eviscerating, washing, filleting and de-scaling and 99.0% of the processors operated on non-concrete floor while 1.0% were on mould floor. Majority (98%) used firewood as normal smoking fuel while only 0.5% used charcoal. Majority (77.5%) of the processors used full drum as smoker, 2.0% used half drum while 19.0% used mud oven and the rest (1.5%) used charcoal oven and 92.0% of the processors were from urban communities while 8.0% of them were from rural communities. Very few processors (1.0%) used disinfectants for their processing facilities and environment. The study concludes that fish smoking makes an important contribution to household food and financial security in all processing centres.

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Microbiological and biochemical spoilage of smoke-dried fishes sold in West African open markets

Cited by 46 publications

References 14 publications

Impact of smoking techniques and storage conditions on microbial safety and stability of catfish (<i>Clarias gariepinus</i>)

Impact of smoking techniques and storage conditions on microbial safety and stability of catfish (<i>Clarias gariepinus</i>)

Microbiological characteristics of smoked and smoked–dried fish processed in Benin

A survey on traditional fish smoking in Lagos State, Nigeria

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