Abstract:
Current methods employed in traditional fish smoking as well as the
implementation of good manufacturing practices (GMP) and Hazard Analysis
Critical Control Points (HACCP) were investigated to identify microbial
contaminants along fish processing value chain and to improve the safety and
quality of traditional fish processing in Cape Coast. The total viable bacterial,
coliforms, E. coli, and fungal counts were determined using the pour plate
method. Physicochemical and nutritional qualities were also assessed by
measuring pH, texture, brix, weight, browning index, chemical quality was
analysed for peroxide value, histamine and polyaromatic hydrocarbons (PAH)
and nutritional qualities were also assessed by conducting proximate analysis.
The total viable bacterial counts (TVBC) of the fresh fish were in the range of
4.18±0.02 – 4.20±0.13 (log CFU/g), coliforms, E.coli and fungal counts for
the fresh fish were also 2.84±0.09 –2.72±0.09, 1.59±0.07 –1.11±0.10 and
3.86±0.08 - 3.65±0.07 (log CFU/g) respectively. After washing the fish with
tap water, microbial count reduced to 3.60±0.03 – 398±0.03 (log CFU/g) for
TVBC, 2.24±0.09 – 2.39±0.12 (log CFU/g) for coliforms, 1.09±0.00 –
0.85±0.21(log CFU/g) for E.coli, and 2.84±0.09 – 2.90±0.08 (log CFU/g) for
the fungal count. Smoking led to a reduction in ˂ 1 log CFU/g counts for
coliforms, E. coli, and 1.09 ± 0.12 – 1.39 ± 0.12 log CFU/ g fungal count.
Implementation of GMP/HACCP led to lower counts of TVBC, coliforms, E.
coli, and fungal counts below detection limits (<1.0 log cfu/g) of smoked fish.
Histamine levels were in the range of 14.67 ± 1.92 mg/kg to 17.55 ± 5.9
mg/kg, were within the acceptable limits while peroxide values in the range of
48.26–56.85 meq/kg to 22.63–27.65 meq/kg remained higher than
recommended levels with no detection of PAH4 levels in the smoked fish.
This study has revealed that applying HACCP through the observation of good
manufacturing practices, minimum handling, as well as segregation of raw
materials from finished products, can improve the microbial quality of smoked
fish.
