Comparative studies on the microbial quality of smoked sardine, Sardinella aurita in three market centres and three smoking sites in the Cape Coast Municipality

Abstract

This research work was aimed at investigating the comparative studies of microbial quality of smoked sardine "Sardinella aurita" in three market centres; Kotokuraba, Geganu and Idun and three smoking sites; Ammisah Akyiri, Geganu and Amanfo all from the Cape Coast Municipality. Four samples from each sampling site were used for the investigation. Microbial load and profile of the smoked sardine were determined using aerobic mesophilic count, coliform count, E. coli count, Staphylococus aureus count, yeast and moulds counts, and detection of Salmonella. Aerobic mesophilic counts within the market centres varied between 4.0 x 103 to 5.0 X 104 cfu/g, Yeast and mould ranged from 1.2 xl02 to 4.2 xl03 cfu/g. Coliform bacteria varied from 0.00 to 3.2 x 103cfu/g. For the smoking centres, aerobic mesophilic count ranged between 4.2 xl02 to 3.4 xlO\fu/g. Coliform bacteria varied from 0.00 to 2.0 xl02 cfu/g and yeast and moulds 1 3 . ranged from 7.0 x 10 to 2.0 xlO cfu/g. Staphylococcus aureus and E. coli were absent in the sampling sites except Kotokuraba market, which recorded highest values of 7.0 xl02 and 4.0 Xl02 cfu/g respectively. Salmonella species were absent from all the sampling sites. ANOVA, results showed no significant difference within the market centres defined at P≤0.05, likewise the smoke houses. There were significant differences between the market centres and smoke houses, for coliform bacteria Staphylococcus aureus, and yeast and moulds whereas aerobic mesophiles, E. coli, and Salmonella showed no significant difference all defined at P≤0.05