The present study aimed to estimate the microbiological characteristics as
well as the safety of traditionally fermented fish product, Kejeik. Kejeik samples were collected
from Singah city (Blue Nile) and Kusti city (White Nile), Sudan. These samples were
previously prepared from Ijl, Nawk and Garmut fish types. The microbiological analyses indicated that Kejeik products were devoid of any harmful bacteria like Salmonella, Listeria monocytogenes and Escherichia coli O157:H7. The
highest count of aerobic bacteria was found in Singa ijl Kejeik (SIK) which was 7.6 × 104 cfu/gm. The Enterbacteriaceae isolated from Kejeik samples were
identified as Enterobacter cloacae, and their counts in Kejeik prepared from Ijil, Nawk and Garmut fish were 1.09 × 104, 0.93 × 105 and 3.5 × 104 cfu/gm, respectively. On the other hand, the counts
of aerobic bacteria in Kejeik prepared from Ijl, Nawk and Garmut were 7.2
× 105, 4.1 × 105 and 3.4 × 105 cfu/gm, respectively. The higher aerobic bacterial load
of the various Kejeik samples could be due to improper handling and sanitary
condition during the preparation and their
moisture contents. The Bacillus isolated from Kejeik samples were identified as Bacillus cereus, and the counts of it in Kejeik prepared from Ijl,
Nawk and Garmut were 5 × 105, 2.3 × 104 and 1.0 × 104 cfu/gm, respectively. The fungi isolated from Kejeik samples were identified as Aspergillus niger, Alternaria, and Penicillium.
However, fungi counts in Ijl Kejeik, Nawk Kejeik and Garmut Kejeik were 1.6 × 104,
1.6 × 104 and 1.2 × 104 cfu/gm, respectively. The yeast isolated was identified as Rhodotorula and Cryptococcus laureate,
and their counts in Ijl Kejeik and Nawk Kejeik were 0.9 × 104 and 0.9
× 104 cfu/gm, respectively. The halophlic bacteria found in Kejeik samples could be identified
as Kocuria rosea and Streptococcus
References
[1]
FAO (1989) Yield and Nutritional Value of the Commercially More Important Fish Species. FAO Technical Paper No. 309, Rome, 187 p.
[2]
Dirar, H.A. (1993) The Indigenous Fermented Foods of the Sudan: A Study in African Food and Nutrtion. CAP International, London, 552.
[3]
AOAC (1998) Official Methods for Analysis. 14th Edition, Association of Official Analytical Chemisty, Arlington.
[4]
AOAC (1995) Official Methods for Analysis. 16th Edition, II Association of Official Analytical Chemist, Arlington.
[5]
Vanderzant, C. and Splittstoesser, D. (1992) Compendium of Methods for the Microbiological Examination of Foods. 3rd Edition, American Public Health Association, Washington DC.
[6]
FDA BAM (2007) Bacteriological Analytical Manual, Chapter 5: Salmonella. Food & Drug Administration, Bacteriological Analytical Manual, Washington DC.
[7]
FDA BAM (2004) Bacteriological Analytical Manual Chapter 9: Vibrio. Food & Drug Administration, Bacteriological Analytical Manual, Washington DC.
[8]
Bartholomew, J.W. (1962) Variables Influencing Results, and the Precise Definition of Steps in Gram Staining as a Means of Standardizing the Results Obtained. Stain Technology, 37, 139-155.
[9]
Gohil, V.S., Ahmed, M.A., Davies, R. and Robinson, R.K. (1995) Incidence of Listeria spp. in Retail Foods in the United Arab Emirates. Journal of Food Protection, 58, 102-104.
[10]
Sugumar, G., Christolite, B., Balasaraswathy and Velayutham (2004) Effect of Handling and Time Lag on the Bacterial Flora of Sardines Landed at Thoothukudi Coast. National Symposium on Recent Trends in Fisheries Education and Research, Fisheries College and Research Institute, Thoothukudi, 146-153.
[11]
Eyo, A.A. (2001) Fish processing Technology in the Tropics. National Institute for Freshwater, Fisheries Research (NIFFR), New Bussa, 37-39.
[12]
Kabler, P.W. and Clark, H.F. (1960) Coliform Group and Fecal Coliform Organisms as Indicators of Pollution in Drinking Water. Journal of the American Water Works Association, 52, 1577-1579.
[13]
CIFT (1994) Annual Report 1993-94. Central Institute of Fisheries Technology, Cochin.
[14]
Phillips and Wallbridge (1976) Fungi in Dried Fish. Proceedings of the Conference on the Handling, Processing and Marketing of Tropical Fish, London, 5-9 July 1976, 65-69.
[15]
Gupta, R. and Samuvel, C.T. (1985) A.niger in Dried Fish Samples in Rainy Season in Cochin Coast. Fish. Technol., 22, 132.
[16]
Chakrabarti, R. and Varma, P.R.G. (1997) Fungi in Salted and Dried Fish at Kakinada Coast. Fish Technology, 34, 4-8.
[17]
Mohamadou, B.A., Mbofung, C.F. and Thouvenot, D. (2009) Microbiological and Organoleptic Profile of Mbuga: A Traditional Condiment Produ Ed by Fermentation of Hibiscus sabdarifa Seeds in Cameroon. Journal of Food Technology, 7, 84-91.
[18]
Odebiyi, O.C., George, F.O.A., Odulate, D.O., Akinyemi, A.A., Arowosegbe, A. and Oke, A.O. (2013) Quality Assesment of Clupeids along the Coastal Fisheries Value Chain of Ogun Waterside Local Government Area, Ogun State, Nigeria. World Rural Observations, 5, 74-80.
[19]
Ahmed, A., Dodu, A. and Bouba, M. (2011) Influence of Traditional Drying and Smoke-Drying on the Quality of Three Fish Species from Lakdo lake, Cameroun. Journal of animal and Veterinary Advances, 10, 301-306.
[20]
Prakash, S. (2011). Microbial Quality of Salted and Sun Dried Sea Foods of Tuticorin Dry Fish Market, Southeast Coast of India. International Journal of Microbiological Research, 2, 188-195.
