Biology Reference
In-Depth Information
Salmonella Poisoning
There is very little information on
Salmonella
food poisoning arising from
the consumption of fermented fi sh despite the unsanitary fi sh processing
practices observed in many countries. In a study conducted by Nerquaye-
Tetteh et al. (1978) to isolate various microorganisms, no
Salmonella
spp.
were isolated from samples of fermented fi shery products obtained from
the open markets in Ghana. The absence of
Salmonella
from fermented
fi shery products could be attributed to the high salt level and low water
activity of the products.
Mould Infestation
Moulds are able to grow under dry conditions better than bacteria. For this
reason, moulds are often associated with dried fermented fi shery products.
The moulds commonly associated with dried cured fi sh in storage are
Aspergillus halophillus,
A. restrictus, A. glaucus, A. candidus, A. ochraceus,
A. fl avus
and
Penicillum
spp. (
www.fao.org/docrep/t0685e/T0685E04.htm
).
Insect and Mite Infestation
In the early stages of curing, raw fi sh is particularly susceptible to infestation
from blowfl y maggots (larvae). Fully or partially cured fi shery products
are also attacked by a wide range of insect pests which include species of
fl ies, mites and both adults and larvae of certain beetles (Essuman, 1992).
CONCLUSIONS AND FUTURE PERSPECTIVES
Fermented fi sh, fi sh products and manufacturing methods vary from
country to country due to culture, social and geographical position
and weather/temperature. In fermented fi sh sauce and paste, volatile
compounds contribute a unique aroma and fl avour and are developed
during fermentation. Amino acids (glutamic acid and aspartic acid),
peptides, nucleotides and organic acids (succinic acids) also contribute to
the taste of fi sh sauce and paste. In general, fi sh type, salt and fi sh: salt
ratio, oxygen level and minor ingredients such as garlic and chilli infl uence
the taste and quality. In comparison to the number of studies made on fi sh
sauce and paste, less research has been conducted on fried/salted fi sh.
Unlike Southeast Asian products, fermented fi shery products in Africa
usually remain whole and fi rm after processing. The major issues of safety
of fi sh as well as fermented fi sh products include histamine poisoning,
Salmonella and Clostridium poisoning, afl atoxin contamination, etc.,
which need serious attention.
