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Assessment of the microbial safety of dried giant snakehead (Channa micropeltes Cuvier) fish from two small-scale processors in Phnom Penh, Cambodia
Thesis Abstract:
The microbial safety of dried giant snakehead (Channa micropeltes Cuvier)
produced by selected small and medium processors in Phnom Penh, Cambodia was investigated. The physicochemical properties and proximate composition of fresh and dried snakehead fish products were determined and the quality monitoring system for safe and wholesome dried snakehead processing was established.
Documentation of current practices for dried giant snakehead processing revealed the use of salt, sugar plus salt, and drying (sun drying and kiln drying) as a form of preservation resulting in the so-called salted monosodium glutamate (SMSG) dried and salted-sweetened (SS) dried fish. The dried fish from both processors could not keep longer than 3–4 days after drying due to high moisture content (51.96%-55.4%), lack of appropriate packaging, and non-conformance to the concept of sanitation and good manufacturing practices (GMP).
Microbial analysis showed higher viable counts in SS sample (5.9 × 106 to 3.4 × 107 cfug-1) than in SMSG (3.7 × 106 cfug-1). Significant differences were observed on the counts of thermotolerant coliforms and Escherichia coli between fresh and dried samples. There were no significant differences in Staphylococcus aureus, Clostridium perfringens, and yeast and mold counts in all samples. Salmonella spp. were present only in fresh samples while Vibrio alginolyticus was absent in all samples. Various microorganisms were found in dried samples and counts exceeded the permissible limit.
The physicochemical and proximate analysis showed that the salt content ranged from 5.02 to 6.7 percent for SMSG and 4.53 to 5.61 percent for SS dried fish while the aw ranged from 0.78 to 0.91. There were no significant differences in moisture, fat, and protein in fresh and dried fish. The drying process did not affect the fat and protein content of fish.
The quality monitoring system for safe and wholesome dried snakehead fish was established in terms of sanitation and GMP, monitoring procedures and corrective actions, and verification and record keeping procedures for the process in Phnom Penh, Cambodia.
In conclusion, the current practices for dried snakehead fish processing of both processors are still poor and the quality monitoring system should be implemented by all small- and medium-scale processors to ensure microbiologically safe products.