08Aug 2018

SMOKING EFFECT ON BACTERIOLOGICAL QUALITY OF ATLANTIC MACKEREL (Scomber scombrus) AND HORSE MACKEREL(Trachurus trachurus) IN SOUTH BENIN.

  • Laboratory of Animal Biotechnology and Meat Technology, Department of Animal Production and Health, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, 01 BP 2009 Cotonou, Republic of Benin.
  • Laboratory of Applied Biology Research, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, 01BP 2009 Cotonou, Benin.
  • Department of Animal Production, Faculty of Agronomic Sciences, University of Abomey-Calavi, 01 BP 526, Cotonou, Republic of Benin.
  • Laboratory of Hydrobiology and Aquaculture, Faculty of Agronomic Sciences, University of Abomey?Calavi, 01 BP 526 Cotonou, Benin.
  • Research Unit in Biotechnology of Animal Production and Health, Department of Animal Production and Health, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, 01 BP 2009 Cotonou, Republic of Benin.
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Fish is one of the most important sources of protein in South Benin. The fainting of hygiene in the processing and preservation process constitutes a potential danger to the consumer by the appearance of pathogenic germs. This study aimed to control the sanitary quality of smoked fish in the Littoral Department (Benin). Thus, data were collected on the flesh quality of Scomber scombrus and Trachurus trachurus from June to December 2015 at Wlacodji in South Benin. No difference was observed between bacterial loads of Scomber scombrus and Trachurus trachurus. The TMAF load was higher (P<0.05) in fresh fish (39.56 x 103 CFU/g) than in smoked fish (0.752 x 103 CFU/g). Total coliform load was higher in fresh fish than in smoked fish (0.705 x 103vs 0.0025 x 103 CFU/g, P<0.001). Similarly, fecal coliform load was higher in fresh fish (0.365 x 103 CFU/g) than in smoked fish (0.0026 x 103 CFU/g, P<0.05). Staphylococcal contamination rate was 0.17% and 0.06%, respectively, in fresh and smoked fish. Contrary to fresh fish, no cases of salmonella and SRA were counted in smoked Horse mackerel and Atlantic mackerel. The smoking performed in good hygienic conditions reduces the bacteriological load of fish.

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[Martinien Hospice Mahussi Assogba, ChakirathFolak?Arik? Salifou, Gualbert Houemenou, Joselyne A.S. Silemehou, Raoul Agossa,Mahamadou Dahouda, Antoine Chikou, Soua?bou Farougou Marc Kpod?kon and Issaka Youssao Abdou Karim. (2018); SMOKING EFFECT ON BACTERIOLOGICAL QUALITY OF ATLANTIC MACKEREL (Scomber scombrus) AND HORSE MACKEREL(Trachurus trachurus) IN SOUTH BENIN. Int. J. of Adv. Res. 6 (Aug). 117-124] (ISSN 2320-5407). www.journalijar.com

ASSOGBA Martinien Hospice Mahussi
Laboratory of Animal Biotechnology and Meat Technology, Department of Animal Production and Health, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi

DOI:

Article DOI: 10.21474/IJAR01/7497      
DOI URL: https://dx.doi.org/10.21474/IJAR01/7497

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