Microbiological characteristics of smoked and smoked-dried fish processed in Benin
(2019) Food Sciences and Nutrition — Vol. 7, n° 5, p. 1821-1827 (2019)
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- (en) 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 associ- ated 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 micro- bial 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 ac- ceptable 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 sam- ples were not compliant for E. coli. Microbiological hazard analysis of practices al- lowed to identify the sensitive steps where hygiene measures need to be emphasized for an improved quality control. for an improved quality control.
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Anihouvi Dona Gildas, Kpoclou Yénoukounmè Euloge, Abdel Massih, M., Iko Afé Ogouyôm Herbert, Assogba Mahunan François, Covo Melvina, Scippo Marie‐Louise, Hounhouigan Djidjoho Joseph, Anihouvi Victor, & Mahillon, J. (2019). Microbiological characteristics of smoked and smoked-dried fish processed in Benin. Food Sciences and Nutrition, 7(5), 1821-1827. https://hdl.handle.net/2078.5/62499 (Original work published 2019)