Microbial quality assessment of dried anchovy fish sold in Puducherry, India
Author(s): Abhiram Naidu K, Sai Ram N, Ajay Kumar VJ and Bhanu Rekha V
Abstract: Dried anchovy fish is a popular and widely consumed seafood product in Puducherry, India. However, its microbial quality and safety are of concern due to the potential risks of foodborne illnesses. Microbial deterioration of fish can lead to foodborne illnesses, which may cause multi-drug resistance in the long run. This study aims to evaluate the microbiological quality of dried anchovy fish sold in Puducherry, India. Three microbiological parameters were considered: Total Coliform Count (TCC), Total Plate Count (TPC), and Yeast and Mold Count. The average TPC value of the study was around 2.11±0.51x108, which indicates that all of the tested samples have poor microbial quality. The coliform count ranges from 512 to 28,489 and the Yeast and Mold count ranges from 1.78×104 to 2.89×104. Moreover, all the tested dried fish samples are heavily loaded with bacteria. The study concludes that dried anchovy fish samples were prone to microbial contamination, which can be reduced by improving hygiene practices during harvesting and processing. The findings of the study can be useful for policymakers and stakeholders to implement appropriate measures to ensure food safety and security.