Microbiological Compliance Assessment of Imported Frozen Fishes and Local Fresh Chilled Fishes Marketed in Northern Benin (West Africa)
A. Belco Latifou, I. Imorou Toko, P. U. Tougan, L. Djibril, A. I. Gouda, E. Y. Attakpa, A. Chikou
Microbiology Research Journal International · pp. 1–11 · Published 14 Sep 2019
10.9734/mrji/2019/v28i630149Abstract
Since the food safety and the foodborne diseases are becoming a main health concern in developing countries, the aim of this study is to determine, in accordance with the specific international standards, the compliance of the main frozen imported fish and fresh chilled fishes marketed and consumed in Northern Benin. From December 18 to March 5, 2019, the microbiological quality of the two main imported frozen fish (Scomber scombrus and Trachurus trachurus) and the two main freshwater fish locally produced (Clarias gariepinus and Oreochromis niloticus) and marketed in Benin were analysed in accordance with ISO standards specific to each germ counted as Colony-Forming Units (CFU). The Mesophilic aerobic flora and fecal coliforms loads in fresh chilled fishes (256,577 and 349.6 CFU, respectively) are significantly higher (p<0.05) than in the frozen fish (143,620 and 157.0 CFU, respectively) marketed in the northern Benin. T. trachurus seems more contaminated (p<0.01) by these germs than S. scombrus, and O. niloticus showed significantly higher loads (p<0.01) of these bacteria than the C. gariepinus. No salmonella colony was observed in all the samples, and in the fresh and frozen fish, Staphylococcus aureus (11.27 and 10.77 CFU, respectively) and Sulfite-Reducing Anaerobes (0.38 and 0.38 CFU, respectively) loads showed no significant differences (p>0,05) both between origin and between species. However, the microbiological quality of all fish both imported frozen fishes and fresh fishes analysed during this study have not comply with the requirements of the standard AFNOR (2000) specific to frozen fish and fresh chilled fish. They are so classified as “unsatisfactory hygienic” due to their very high fecal coliforms loads. It would therefore be interesting to raise awareness among stakeholders in the marketing system for fish products on good hygiene practices and the HACCP approach.
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