Abstract

Fish is a vital source of animal protein and micronutrients for many communities (rural and urban). It could be the cause of serious Toxi-infection with health consequences if handled in unsanitary conditions. The goal of this study aims to assess the hygienic and microbiological quality of dried fish and smoked fish sold in the various markets in the town of Abéché. A total of 30 samples of dried and smoked fish were collected from the vendors surveyed. Germs sought were counted in the laboratory according to the standard method of microbiology. There most of the respondents are female with 96.67%; 93.33% of them are married. The average age of respondents is between 26 and 35 and more than half (56.57%) are uneducated. The average load of dried fish in the three markets is 4.60 X 107 CFU/g for FAMT; 7.33 X 105 CFU/g for CT; 2.87 X 104 CFU/g for CTT; 1 CFU/g for Staphylococcus aureus. On the other hand, for smoked fish, the average varies between 6.81 X 107 CFU/g for FAMT; 2.28 X 106 CFU/g for CT; 1.56 X 105 CFU/g for CTT and 1 CFU/g for yeasts and molds. Enumeration of staphylococci in the three (3) samples gave high values in the range of 14 to 90 CFU/g. Additionally, the level of contamination by total mesophilic aerobic flora is 74.67% for dried fish and 36.33% for smoked fish. Therefore, it is necessary to follow up when fish processing to reduce the level of contamination by flora microbial.

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