சுருக்கம்

Comparison of Microbial Profile of Sun Dried Fermented Tiger Fish (Hydrocynus ssp.) and Mud Fish (Clarias anguiliaris) Locally Known as Abil Alier Sold in Local Markets in South Sudan

Amegovu KA, Mawadri M, Mandah J and Yiga P

Majority of South Sudanese are habitual consumers of fish, particularly the species of Tiger and Mud. Mostly, they are consumed in a sun dried fermented form. However, these two applied processing methods are still traditional with little quality control; fermentation is spontaneous while in addition to frequently fluctuating temperatures, sun-drying is done on bare ground introducing a number of hazards. Accordingly, these products pose a threat to public health. Literature points at a possible differential microbial profile across fish species, even when exposed to similar processing conditions, thus a differential risk profile. Hence, the need to compare the microbial profile of the two commonly eaten fish species in South Sudan to evaluate which of the two, presents a higher risk. Methods: Sun dried fermented fish samples of both species were randomly selected from Konyokonyo market in the city of Juba. Standardized procedures based on International Standards Organization were used for the enumeration of microbial profile. Results: Both fish samples had higher total microbial counts. However, Tiger Fish had comparatively higher counts than Mud fish, 3.7 × 106 cfu/g to 1.0 × 105 cfu/g compared to 3.0 × 104 cfu/g to 1.6 × 104 cfu/g for Mud Fish. Beneficial LAB formed the highest proportion of counts, 3.5 × 105 cfu/g to 4.1 × 104 cfu/g in Tiger fish and 1.5 × 104 cfu/g to 4.0 × 103 cfu/g in Mud fish. Enterobacteriacea, coliforms and molds were all present in levels at which they pose a risk to public health in both species, though c ounts were higher in Tiger Fish. Enterobacteriacea counts ranged from 4.0 ×103 cfu/g to 2.0 × 103 cfu/g in Tiger Fish compared to 2 × 102 cfu/g to 9.0 × 103 cfu/g on Mud fish samples. Coliform counts varied from 2.5 × 103 to 1.0 × 103cfu/g in Tiger fish and 9.0 × 101 to 1.0 × 101 cfu/g on mud fish samples. Conclusion: Traditionally sun-dried fermented Tiger and Mud fish are microbiologically unsafe and pose a food poisoning risk to the public; undesirable enterobacteriacea, coliforms and molds are within risky levels. However, Tiger fish presents a much higher risk owing to its higher counts compared to mud fish. Post-harvest handling practices along the chain; harvesting to consumer consumption need to be aligned to the current good manufacturing practices.