Глобальный журнал биологии, сельского хозяйства и медицинских наук

Абстрактный

ASSESSMENT OF THE HYGIENIC QUALITY OF FERMENTED AND DRIED SALTED FISH SOLD IN LOME, TOGO

Abdelsalam Tidjani, Alain Nahaskida, Ameyapoh Yaovi, Abdelsalam Adoum Doutoum , Toukourou,Fatiou, Comlan Aristide de Souza

Because of its protein richness and all its nutritional value, fish is widely applied either directly or indirectly, or after processing in the human diet. Thus, the need for this product at all times pushed the man to develop conservation methods, including salting, drying and fermentation. The effectiveness of these methods often hides the defective hygienic quality of products derived from them. This study of fifteen (15) samples of dried salted fish and fifteen (15) samples of fermented fish 'lanhouin' collected in two (2) markets of Wholesale in Lomé, aims to assess the hygienic quality of these two (2) product types. Indicators sprouts breach hygiene rules and pathogens were searched using the standard routine of the French Standards Association (AFNOR) methods. An estimate of the profile of the microbial product was made by Gram staining and catalase tests and oxidase. The results show that the samples of dried salted fish and fermented fish analyzed are not contaminated with Salmonella, thermotolerant coliforms, Escherichia coli, yeast and mold. Regarding dried salted fish, the rate of noncompliance identified by the criteria is 26.66 % for the total bacteria (30 °C) and 20% for sulphite-reducing anaerobes, and it is about 20% for S. aureus. All products comply vis-à-vis the total coliforms. On fermented fish, the rate of noncompliance is 26.66% and 6.66 % respectively compared to total bacteria (30 °C) and total coliforms (30 ° C) and 26.66% compared with sulphite-reducing anaerobes . None of these samples containing S. aureus. Furthermore, Gram positive bacilli are predominant to 84.61% against 15.38% Gram positive cocci, in dried salted fish (for 26 germs isolated); and 88.46%, against 11.53% of Gram-positive cocci in fermented fish (for 26 germs isolated). The majority of Gram-positive bacilli are positive catalase and negative oxidases. Cocci are catalase and oxidase positive. So it would be interesting to be a characterization of biochemical and molecular plan to learn more about the species and strains of the bacilli and cocci Gram positive colonizing these two types of fish.