Effet of processing and preservation process on microbiological quality of Coptodon guineensis and Sarotherodon melanotheron in south Bénin.

Abstract

Fish is a very perishable foodstuff. The multiplication of the pathogenic germs is a problem of public health. The study aimed to evaluate the effect of processing and preservation processes on the microbiological quality of fish in south Benin. The study was carried out from June 2014 to December 2014. One hundred and twenty (120) samples of Sarotherodon melanotheron and Coptodon guineensis processed or not were used for microbiological analyzes. The samples were put in Stomacher bags at the embankment and in the kpota market, then stored under ice at 4°C and sent to the laboratory. At the end of the microbiological analyzes, the processing mode had no effect on the Total Mesophilic Aerobic Flora (TMAF), fecal coliforms and Sulfite-Reducing Anaerobes (SRA) load (P> 0.05). However, total coliforms loads of whole fish, pre-processed fish, and smoked fish were higher than that of fried fish. The TMAF, total coliforms, staphylococcal and SRA loads of S. melanotheron were not different from those of C. guineensis. On the other hand, S. melanotheron had a fecal coliforms load significantly higher than that of C. guineensis (0.73x103 vs 0.32x103 CFU/g). The Salmonella percentage of S. melanotheron (26.67%) was identical (P>0.05) to that of C. guineensis (30%). The highest salmonella percentage was obtained in pre-processed samples (50%) and the lowest (P<0.05), were recorded in fried (10%) and smoked (10%) fish. Improving fish processing and preservation techniques will ensure a better quality of fish to the consumer