An investigation on microbial quality of salted and Sun dried fishes from Pulicat lake fishermen villages
Vijayananth S, B Venkatarathanam, C Sheeba Anitha Nesakumari, R Muthezhilan, Thirunavukkarasu N
The present study has executed to investigate the microbial quality of the salted and sundried fishes around the Pulicat dry fish market. There were four varieties chosen for this study. The varieties of dry fishes were anchovy (Stolephorous commersonni), sardine (Sardinella longiceps), mackerel (Rostrelliger kanagurta) and silver bellies (Leiognathus sp.). The bacterial and fungal infestation was found in the dried fishes. The bacterial strains were total heterotrophic bacteria, Escherichia coli, Vibrio cholera, V. parahaemolyticus, Salmonella sp., and Shigellasp. The maximum total heterotrophic bacterial count was observed in fish silver bellies (5.2 x 104) followed by anchovy (4.8 x 104), mackeral (4.1 x 104) and sardine (3.9 x 104) respectively. Whereas checking the Escherichia coli load on the maximum was observed in mackeral (33) followed by anchovy (27), silver bellies (26) and sardine (21) respectively. The fungal infestations were Aspergillus sp., Mucor sp., Fusarium sp., Penicillium sp. and Verticilium sp. This study revealed that, the quality of processed dried fishes were found with microbiological infestation of different contaminants. Such products should be properly cooked before consumption. Consumers should be continuously sensitized to raise awareness of the existence of such microbes in order to encourage adequate cooking of fish prior to consumption.