Microbial Quality of Traditionally Dried Fish Products from Selected Parts of Ethiopia
Bezuayehu Gutema, Fikadu Hailemichael
Abstract
Dried fish is a rich source of protein, lipid and minerals that can serve as a promising source of nutrients to alleviate malnutrition in low-income countries. Nowadays, fish drying is becoming an increasing practice to extend the shelf life of excess catch in areas where other preservation mechanisms such as cold storage are scarce. However, since the drying is often performed in a rural setting with poor hygienic conditions, the microbial quality of such products is uncertain. This study was conducted to evaluate the microbial quality of traditionally dried fish products from sites around the lakes of Tana, Ziway and Chamo, where fish drying is commonly practiced in Ethiopia. Eighteen composite samples were analyzed to determine the microbial load and water activity. High microbial load was recorded in most of the dried fish samples as indicated by total viable count (10<sup>5</sup> to 10<sup>7</sup> cfu/g); lactic acid bacteria (90<sup>1</sup> to 10<sup>8</sup> cfu/g); total coliforms (<10 to 10<sup>4</sup> cfu/g), and yeast and molds (10<sup>3</sup> to 10<sup>5</sup> cfu/g). The water activity value of all the dried fish samples was below 0.80, indicating the adequacy of the drying since the growth of pathogenic bacteria is not expected at a water activity below 0.86. However, a lack of hygiene during processing and handling was generally noticed. Hygienic processing and process standardization are required to improve the microbial quality of the dried fish.