Abstract
The present study aimed to estimate the microbiological characteristics as well as the safety of traditionally fermented fish product, Kejeik. Kejeik samples were collected from Singah city (Blue Nile) and Kusti city (White Nile), Sudan. These samples were previously prepared from Ijl, Nawk and Garmut fish types. The microbiological analyses indicated that Kejeik products were devoid of any harmful bacteria like Salmonella, Listeria monocytogenes and Escherichia coli O157:H7. The highest count of aerobic bacteria was found in Singa ijl Kejeik (SIK) which was 7.6 × 104 cfu/gm. The Enterbacteriaceae isolated from Kejeik samples were identified as Enterobacter cloacae, and their counts in Kejeik prepared from Ijil, Nawk and Garmut fish were 1.09 × 104, 0.93 × 105 and 3.5 × 104 cfu/gm, respectively. On the other hand, the counts of aerobic bacteria in Kejeik prepared from Ijl, Nawk and Garmut were 7.2 × 105, 4.1 × 105 and 3.4 × 105 cfu/gm, respectively. The higher aerobic bacterial load of the various Kejeik samples could be due to improper handling and sanitary condition during the preparation and their moisture contents. The Bacillus isolated from Kejeik samples were identified as Bacillus cereus, and the counts of it in Kejeik prepared from Ijl, Nawk and Garmut were 5 × 105, 2.3 × 104 and 1.0 × 104 cfu/gm, respectively. The fungi isolated from Kejeik samples were identified as Aspergillus niger, Alternaria, and Penicillium. However, fungi counts in Ijl Kejeik, Nawk Kejeik and Garmut Kejeik were 1.6 × 104, 1.6 × 104 and 1.2 × 104 cfu/gm, respectively. The yeast isolated was identified as Rhodotorula and Cryptococcus laureate, and their counts in Ijl Kejeik and Nawk Kejeik were 0.9 × 104 and 0.9 × 104 cfu/gm, respectively. The halophlic bacteria found in Kejeik samples could be identified as Kocuria rosea and Streptococcus dysgalactiae.
Highlights
Fish is one of the most important sources of animal protein available in the tropics and has been widely accepted as a good source of protein and other elements for the maintenance of healthy body
Seven fish products mostly produced in Sudan include: Alvesikh, dried fish Kejeik, indigenous Turkein “salinity” chilled fish, frozen fish, canned fish, smoked fish and fish waste
The halophlic bacteria found in Kejeik samples could be identified as Kocuria rosea, Streptococcus dysgalactiae Subspecies equisimilis and Enterococcus faecalis
Summary
Fish is one of the most important sources of animal protein available in the tropics and has been widely accepted as a good source of protein and other elements for the maintenance of healthy body. Salting and drying is an ancient and simplest method to preserve fish. Salting and sun drying of fish is a traditional method of seafood preservation employed in many countries. The main sources of fish in Sudan are the Blue Nile, White Nile, River Nile, lake reservoirs behind dams and irrigation canals as well as the red sea for marine fish production. Dried fish from low-cost traditional industries and citizens exercised on the Blue Nile and White Niles [2]. One of these home Products is a dried black or brown Kejeik made from Garmut (mud-fish, Clarias angullaris, Clazera); Nawk (thick-skinned fish, Heterotis niloticus,) Humar-el-hout (black spotted cat fish, Heterotis niloticus bidarsalis)
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