Likongwe Martin Charles, Kasapila William, Katundu Mangani, Mpeketula Placid
Faculty of Food and Human Sciences Lilongwe University of Agriculture and Natural Resources (LUANAR) Lilongwe Malawi.
Faculty of Science Chancellor College University of Malawi Zomba Malawi.
Food Sci Nutr. 2018 Nov 8;7(1):281-286. doi: 10.1002/fsn3.885. eCollection 2019 Jan.
Microbiological quality of smoked catfish () locally known as Mlamba was assessed in this study where traditional and improved smoking kilns were used to smoke fish. Catfish is common fish caught in abundance in the Lake Chilwa basin, and the fish is usually smoked to reduce postharvest losses and increase shelf life. Samples were collected in sterile polythene bags, well labeled, and collected in cooler boxes transported ready for laboratory analysis. One gram representative sample was obtained aseptically from the muscle of the fresh and smoked catfish (Mlamba) samples. The samples were grounded, and fourfold serial dilutions (10-10) of the homogenized samples were made using sterile distilled water. Fish samples were analyzed for total plate count (TPC), counts, and pathogenic organisms () following the methods prescribed by AOAC (Official methods of analysis, Association of Official Analytical Chemistry, Arlington, VA, 2000). Each analysis was carried out in triplicates. There were significant differences ( = 0.05), with respect to total viable bacterial counts between traditional kiln smoked and improved kiln smoked catfish (5.6 × 10cfu/g, 1.9 × 10cfu/g, respectively). Traditional kiln smoked catfish harbored significantly higher total viable counts as well as a higher population of compared to improved kiln smoked catfish. However, for both types of smoking kilns there were detected levels of pathogenic bacteria with traditional kiln smoked catfish containing 2.1 × 10 cfu/g which were significantly higher than amount found in improved kiln smoked catfish (1.5 × 10cfu/g; = 0.05). is a microbe of public health importance and has implications on the handling and source of the fish.
本研究评估了当地称为姆兰巴的烟熏鲶鱼的微生物质量，该研究使用传统和改良的熏制窑来熏制鱼类。鲶鱼是在奇尔瓦湖流域大量捕获的常见鱼类，这种鱼通常经过烟熏以减少收获后的损失并延长保质期。样本采集于无菌聚乙烯袋中，标签清晰，并收集在冷藏箱中，以便运输到实验室进行分析。从新鲜和烟熏鲶鱼（姆兰巴）样本的肌肉中无菌获取1克代表性样本。将样本研磨，并用无菌蒸馏水对匀浆后的样本进行四倍系列稀释（10⁻¹⁰）。按照美国官方分析化学家协会（AOAC，弗吉尼亚州阿灵顿，2000年，《官方分析方法》）规定的方法，对鱼样本进行总平板计数（TPC）、大肠杆菌计数和致病微生物分析。每次分析均重复进行三次。传统窑熏制的鲶鱼和改良窑熏制的鲶鱼之间，在总活菌数方面存在显著差异（P = 0.05），分别为5.6×10⁶cfu/g和1.9×10⁵cfu/g。与改良窑熏制的鲶鱼相比，传统窑熏制的鲶鱼总活菌数显著更高，大肠杆菌数量也更多。然而，对于两种类型的熏制窑，均检测到了致病细菌，传统窑熏制的鲶鱼中致病细菌含量为2.1×10²cfu/g，显著高于改良窑熏制的鲶鱼中发现的数量（1.5×10¹cfu/g；P = 0.05）。大肠杆菌是具有公共卫生重要性的微生物，对鱼类的处理和来源有影响。
