Journal of Microbiology Research

p-ISSN: 2166-5885    e-ISSN: 2166-5931

2018;  8(3): 55-59

doi:10.5923/j.microbiology.20180803.01

 

Microbiology of 'Fasseikh' Manufactured by Using Different Fish Species in El-Dueim Locality

Abdel Moneim E. Sulieman1, Onaheed A. Osman2, Waleid A. Mustafa2, Osman A. Osman3

1Department of Biology, Faculty of Science, University of Hail, Kingdom of Saudi Arabia

2Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Backht-Elruda, El-Dueim, Sudan

3Research Department, Sudanese Standards and Metrology Organization, Khartoum, Sudan

Correspondence to: Abdel Moneim E. Sulieman, Department of Biology, Faculty of Science, University of Hail, Kingdom of Saudi Arabia.

Email:

Copyright © 2018 The Author(s). Published by Scientific & Academic Publishing.

This work is licensed under the Creative Commons Attribution International License (CC BY).
http://creativecommons.org/licenses/by/4.0/

Abstract

In the present study, fermented fish products (Fasseikh) were prepared under laboratory level using six fish species namely: Kass, Koara, Dabis Bolti, Aejel and Shilba. Various microbiological parameters were utilized to evaluate the microbiological quality of raw fish and Fasseikh products using the official methods. The results show that the highest total viable count (TVC) of bacteria (5.3 x 106 cfu/g) and yeasts and moulds (7.5 x 103) were observed in Kass fish, while the lowest TVC (2.8 x 105 cfu/g) and yeast and mould conunts (7.0 x 101 cfu/g). were found in Ijel fish As for indicator organisms, the total coliform bacteria was detected in all raw fish samples, however, Eschrichia coli did not show positive reaction in any of the tested samples. Various pathogenic bacterial groups were detected in the raw fish species in various levels, with the lowest values in Ijel fish. All microbiological parameters deceased when the various fish species were processed into Fasseikh product. In that: TVC ranged between 2.8 x 104 and 2.5 x 106 c.f.u/g, and the coliform bacteria were not detected in all tested Fasseikh samples except that prepared from Kass fish (44 c.f.u/g). Moreover, E.coli, showed positive result. S.aureus bacteria were found in all Fasseikh samples, while salmonella was detected in 33% of the samples. The presence of these pathogen will constitute a major health risk for the consumers. Therefore, utilizing the hygienic practices, good manufacturing practices and handling processes are necessary to improve microbiological quality and safety of Fasseikh product.

Keywords: Contamination, Handling, Microorganism, Indicator organisms, Pathogenic bacteria

Cite this paper: Abdel Moneim E. Sulieman, Onaheed A. Osman, Waleid A. Mustafa, Osman A. Osman, Microbiology of 'Fasseikh' Manufactured by Using Different Fish Species in El-Dueim Locality, Journal of Microbiology Research, Vol. 8 No. 3, 2018, pp. 55-59. doi: 10.5923/j.microbiology.20180803.01.

1. Introduction

Presence of microbial groups in food commodities can determine quality of these products, and change their nutritional as well as well as organoleptic properties. Because of multiplication of pathogenic microorganisms in raw material or food products, the food can become unacceptable for utilization. Along these lines, changeless microbiological control of raw material and products is required. It is fundamental to control microbiological processes in food products, to find out elements advancing the reason for these procedures and to decide microorganisms able to change the product quality and pose health risk to consumers.
Fish and fish products can ruin particularly quickly. Psychrophilic microorganisms can develop in raw fish when the raw material is stored at 0–4°C temperature. Live fish can likewise be contaminated with microorganisms. Microorganisms are generally found in mucous membrane between exuviae, on branchiae surface and in the alimentary tract. Measures of microorganisms in a fish relies upon the clearness of a water bowl, seasons and numerous other ecological elements. Generally higher measures of microorganisms are distinguished in fish caught in March–April and July–November. Numerous authors show that the fundamental agents of microbiological corrupts of fish and their products are bacteria of the genera Listeria and Pseudomonas and representatives of the Enterobacteriaceae family [1-7].
The indigenous fermented fish, 'Fasseikh', is the major fermented product from fish in the Sudan. Dirar [8] mentioned that 'fasiekh' isn't a genuine Sudanese local fermented food, yet it entered Sudan from Egypt during the Turko-Egyptian lead (1921-881). This product is made mainly from two common Nile fish, in particular, Kawara (Alestes spp) and kass (Hydrocyonus spp.) all of which belong to the family Characidea. Inferior quality fasiekh can be made utilizing Himeila (Alestes nurse), Dads (Dabes niloticus), shibaya (Shilbe spp.) Ras-el-hajer (Petrocaphalus spp.) and others.
'Fasseikh' is a highly nutritive fish product. Production of this product is an occasional, generally beginning in November and closure in June, with a peak in February and sometimes in March. At the point when contrasted with the other indigenous salted fish products, is more well-known and best, basically because of its flavor and taste; in addition, the moderately low salt content makes it a more acceptable, palatable and popular product. The salt to fish proportion utilized by business sector varies broadly; however, one part of salt to 2-4 parts of fish is generally utilized. Generally, Fasseikh fermentation always takes very short time to yield a well-ripened product compared with other similar products in the world, which usually need many months [8, 9]. It is perceived that Fasseikh has not been accounted to cause any sort of food poisoning nor any other disease in the Sudan [8] [10], yet with its pH value around neutrality, it can be dangerous as it effortlessly encourages the development of food poisoning microorganisms like Clostridium botulinum [11] and can never be considered completely controlled conditions. The present study was to evaluate the microbiological characteristics of the fermented fish product (Fasseikh) prepared under laboratory level, which could have influenced the product quality.

2. Materials and Methods

2.1. Raw Fish Samples

Raw wholesome fish samples suitable for human consumption were purchased from local market in El-Dueim, central Sudan in January (2014)., including: Kass, Koara, Dabis, Bolti, Aejel and Shilba in January (2014) and idintified at the Deparment of Animal of Production, Faculty of Agriculture and Natural Resources, University of Backht-Elruda, El-Dueim- Sudan.

2.2. Preparation of Fasseikh at the Laboratory

Fasseikh product was manufactured according to the method described by Dirar [8] and El-Tom [12]. Salt used in the process was of food grade quality and conform to the standards for food grade [13, 14]. And water used was a potable water complying with the requirements set by the SDS [15].
Fasseikh samples alloted according to the type of fish into six groups 1-6. Group 1: Hydrocyonu Spp (Kass), (group 2): Alestes Spp, (Koara) (group 3): Labeo Spp, (Dabis) (group 4): Telapi Spp, (Bolti) (group 5): Lates Spp (Aejel) and Group 6 Schilbe Spp (Shilba). Sampling of the lots was carried out in accordance with the general guidlines [13]. During sampling, efforts were made to elude contamination by transferring the samples in sterile ice containers to the Food Research Center. Each sample was subjected to microbiological analysis.
The manufacturing process started after sampling by removing adhering matter from the fish samples. The smaller fishes were passed through the meat mincer in the intact form. In the case of larger fishes, only meat was taken for analysis. For this, the head and fins were removed and the body was cut along the abdomen. All the viscera including the gonads were removed. Then the fish was cut along the back, and the backbone and all the ribs were removed and the meat and fat were carefully cleaned of skin.
Raw fishes are placed in layers above each other separated by the layers of the salt, then covered by palm leaf mats. Within a few hours salt solution was gradually absorbed into the fish tissues due to the osmotic process. To maintain the level of salt concentration, more salt was added when the layer of the salt covered the upper surface of the fish, had vanished. The salted fish was thus allowed to ferment, by the fifth day the salted fish was transferred to tins with some additional salt and the formed pickle was decanted. This stage mostly takes 4 days to complete the ripening.

2.3. Microbiological Analysis

The microbiological analysis was carried on samples consisting of raw fish and Fasseikh and samples. All the glassware, media and other materials used were either wet sterilized or dry sterilized. Wet sterilization was carried out at 121°C for 20 minutes and 15 psi in an autoclave, while dry sterilization was carried out at 180°C for one hrs in a hot oven. All bacteriological media used were those of dehydrated media. The media were prepared as per manufactures instructions.
2.3.1. Preparation of Serial Dilutions
Ten gram sample were homogenized with 90 ml of distilled water by shaking for several minutes, from this suspension, 1ml was taken from the dilution and transferred to another tube containing 9 ml sterile distilled water to make serial dilutions.
2.3.2. Total Bacterial Viable Count
The total viable count of bacteria was enumerated by culturing in plate count agar (PCA) which dissolved in distilled water by boiling, then transferred to Plate and sterilized in an autoclave (121°C for 15 minutes). Then the media with culture was incubated for 24-48 hrs at 37°C. Technique as described by Harrigan [16].
2.3.3. Coliform Bacteria
Coliform count was determined using multiple tube method and Presumptive coliform test in which:
One ml of each dilution was added to 9 ml of MacConkey broth using the five-tube technique with Durham tubes. The tubes were incubated at 37°C for 48 hrs.
2.3.4. Staphylococcus Count
From suitable dilution, 0.1ml was spread on solidified Staphylococcus medium. The plates were incubated at 37°C for 24 hrs. The plates contained 30-300 colonies were counted and multiplied by dilution factors.
2.3.5. Yeasts and Moulds Count
The yeasts and moulds strain were enumerated by culturing them on Potato Dextrose Agar (PDA) media incubated for 72 hrs at 25°C. The media was first dissolved in distilled water by boiling and distributed in 250 ml conical flasks, sterilized in an autoclave (15 Psi-121°C -for 15 minutes), and then cooled to room temperature before used [16].
2.3.6. Detection of Salmonella
Twenty-five grams of Fassiekh sample were weighted aseptically and mixed well with 250 ml sterile nutrient broth. This was incubated at 37°C for 24 hrs. Then 10 ml were taken aseptically and added to 100 ml of selenite broth. The broth was incubated at 37°C for 24 hrs. Then with loop. full streaking was done on dried Bismuth sulphite agar plates. The plates were then incubated at 37°C for 72 hrs. Black metallic sheen discrete colonies indicated the presence of Salmonella. A confirmatory test was carried out by taking a discrete black sheen colony and subcultured it in triple sugar agar tubes. Production of a black color at the bottom of the tube confirmed the presence of Salmonella.

3. Results and Discussion

The results of the microbiological analyses included the load of bacteria, yeasts and moulds and pathogenic microorganisms in various samples of six different species of fish is shown in Table (1). Highest total viable count of bacteria (5.3 x 106 cfu/g) was observed in Kass and lowest (2.8 x 105 cfu/g) in Ijel. Moreover, the highest yeast and mold count was recorded in Kass (7.5 x 103), while the lowest value was recorded for Ijel (7.0 x 101 cfu/g). As for indicator organisms, the total coliform bacteria was detected in all the fish samples. Coliform bacteria measured by most probable number (MPN) method was ranged 80 to 240 in all fish samples. However, Eschrichia coli did not show positive reaction in any of the tested samples. A limit of 10 g-1 E. coli would be easily attainable by 'good manufacturing practices' in the case of fish fillets [17].
Table 1. The Microbiological Characteristic of fresh fish samples
     
Highest staphylococci count was observed in Shilba fish samples (5.6 x 103 cfu/g), while the lowest value was recorded for Ijel (1.2 x 102 cfu/g). Staphyllococcus aureus (S. aureus) isn't a characteristic occupant of fish. Along these lines, the presence of high counts of these bacteria on fish is a consequence of contamination starting from human skin or respiratory tract, trailed by multiplication because of storage at ambient temperatures.
Salmonella was detected in about 50% of the fish samples (Kass, Bolti and Shilba, while other samples were devoid of salmonella cells. High microbial load in raw fishes can cause rapid decomposition of raw fish samples at ambient temperature. The presence of coliforms, staphylococci and Salmonella could occur due to cross-contamination and/or improper handing process of raw fish. Fish is thus a product that needs proper handling and processing in order to preserve nutrients and its functional components that promote good health.
Data presented in Table (2) show the microbiological characteristics of Fasseikh prepared from various fish species samples obtained from ElDuiem market. The total viable count (TVC) ranged between 2.8 x 104 and 2.5 x 106 c.f.u/g, however the highest and lowest counts were recorded for Bolti and Ijel, respectively, however, the other samples contained in-between these values. All determined TVC were less than those of the raw fish species. The high Total microbial load of fish products could be attributed to improper handling and sanitary conditions during the preparation as well as the higher moisture content.
Table 2. The Microbiological Characteristic of laboratory- made Fasseikh Samples
     
The coliform bacteria were not detected in all tested Fasseikh samples with exception to that prepared from Kass fish species, which contained 44 c.f.u/g, In addition, E.coli, showed positive result with 6 most probable number (MPN). The absence of coliforms in the different Fasseikh samples could be attributed to the salt added during the processing. On the other hand, yeasts and moulds was not detected in any of the tested samples although many cells were found in the relevant raw fish from which Fasseikh samples had been prepared. Presence of yeasts and moulds could have had the negative influence upon the product quality [18].
S.aureus bacteria were found in all Fasseikh samples which constitute a major health risk for the consumers. The highest count was recorded for Fasseikh prepared from Bolti fish (5.6 x 103 c.f.u/g), while the lowest value was recorded in Fasseikh prepared from Ijel (1.1 x 102 c.f.u/g).
Staphylococcus aureus is considered a potential pathogen [19]. The contamination of processed food may also occur when contaminated food is processed on surfaces to which food products are exposed [20]. Fish products contaminated with the staphylococcus toxin makes people sick, with nausea, vomiting and diarrhea usually appearing from tow to six hours after eating the staphylococci infected food [21].
Salmonella was detected in 33% of Fasseikh samples which prepared from Bolti and Shilba fish species, while the samples prepared from other species were devoid of salmonella cells Table (2). Fishes serve as a host to an assortment of parasites including Salmonella. Salmonella, as a rule, isn't a fish pathogen, rather the utilization of Salmonella contaminated feed and water causes this contamination. The absence of a reasonable hygiene practices to beat the transmission of Salmonella in the fisheries production sector might be the fundamental purpose behind the spread of the infections [22].
Salmonella in freshwater fishes has been normally identified with the fecal contamination of water from where fish were harvested [23]. The high prevalence of Salmonella in catfish was reported by Wyatt et al. [24]. This high predominance of Salmonella in catfish rate was accounted for the high temperature in pond water because high temperature promotes the growth rate of the organism.

4. Conclusions

Results of Fasseikh microbial assessment revealed that most of the samples had been highly contaminated with various microbial groups including pathogens, this contamination might be attributed to cross contamination and/or improper handling practices. Based on these results, it is highly recommended to follow personal hygiene during processing and handling of Fasseikh product as well as packaging in sterilized and safe containers. Sanitary measures must be followed during presentation of Fasseikh in retail shops. Further studies are required to manufacture Fasseikh under controlled conditions.

ACKNOWLEDGMENTS

The authors convey their thanks to the Minstry of Higher Education and Scientific Research for their financial support.

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