Abstract
Along with other contaminants, bacterial contamination in the dried fishes is a common issue which severely affects the quality of cured fishes. Hence, the present study was aimed to isolate and identify different bacterial flora contaminating different dried fishes, sold at different retail markets within Dhaka Metropolitan city, Dhaka, Bangladesh. A total of 25 different dried fishes were collected from Dhaka North city corporation area (Town Hall kacha bazar, Krishi market, and Mohammadpur kacha bazar) and Dhaka South city corporation area (New market kacha bazar, and Jatrabari chowrasta bazar). Each sample was divided into three regions (head, body, and tail) and bacterial isolation and identification was done by studying their cultural, staining and biochemical properties. Of the 25 dried fishes, Escherichia coli, Bacillus spp., Staphylococcus spp., Salmonella spp. and unidentified bacteria isolation rates were 44%, 56%, 80%, 48%, and 24%, respectively. The presence of E. coli and Salmonella spp. in various dried fish samples could be considered as indication of lack of hygienic condition during dried fish processing. Confirmation through molecular detection methods, pathogenicity, and antibiogram of the isolated bacteria could be included for future study.
 Res. Agric., Livest. Fish.8(1): 109-115, April 2021
Highlights
At present, fish is considered as one of the major sources of animal protein with high biological value (Mazumder et al, 2008)
Cultural characterization of the isolated bacteria Cultural characterization was done by streaking of enriched inoculum on primary culture medium, such as nutrient agar in this study, followed by selection of single colony and again streaking on selective and differential culture
The cultural characteristics of the isolated bacteria from dried fishes are represented in the Table 1
Summary
Fish is considered as one of the major sources of animal protein (more than 70%) with high biological value (Mazumder et al, 2008). Fish and fishery products ranks third in the export item of Bangladesh (Hossain et al, 2015) and has been contributing a significant role in human nutrition, employment opportunities, and foreign currency earning (Rana et al, 2020). On dry weight basis, dried fishes have greater nutritional values than fresh fishes (Rasul et al, 2018). Drying of fish is one of the oldest, low-cost, and effective methods of fish preservation technique, in Bangladesh, and in other Asian and African countries (Rasul et al, 2020). In most cases, terminates the enzymatic activity in muscles and hampers microbial growth through reducing the water activity (aw) of fish (Balachandran, 2001). Drying ensures the microbial stability and extended shelf-life of fish and fish-products (Balachandran, 2001)
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