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BACTERIOLOGICAL QUALITY OF SMOKED FISH WOULD COVER THE BACTERIA THAT AFFECT SMOKED FISH AND ITS PUBLIC HEALTH IMPLICATIONS

CHAPTER ONE

INTRODUCTION

1.1 Background of the Study

Fish is a valuable resource because it is a source of cheap proteins, long chain n3 polyunsaturated fatty acids (LCn3PUFAs), and foreign exchange (Kleter, 2004; FAO/WHO, 2011) especially in developing countries (Egbal et al., 2010). However, this food commodity is highly perishable, a factor that greatly affects its shelf-life and consumer safety. Fish perishability is attributed to its richness in essential nutrients that aid proliferation of microbes (Olaleye & Abegunde, 2015). Hence, fish would easily be rendered unfit for consumption within about a day after capture, unless its subjected to some form of preservation (Abolagba & Uwagbai, 2011). In light of this, various preservation methods such as smoking, sun drying, salting, freezing, and deep frying have been used to prolong the shelf-life of fish in many countries (Egbal et al., 2010; Olaleye & Abegunde, 2015). Despite the existence of various preservations methods, most fish and other freshwater catch is consumed in smoked form. It is noteworthy that, practically all species of fish in most countries can be smoked (Adeyeye & Oyewole, 2016). Furthermore, fish smoking is the most preferred preservation method, because it imparts a desirable flavor and inhibits microbial growth, and thus prolongs shelf-life of smoked fish (Kumolu-Johnson et al., 2009; Abolagba & Uwagbai, 2011). Coincidentally, this method is the most widely used for preserving fish in Uganda, with Nile perch (Lates niloticus) and Tilapia (orechromis niloticus) fish species, being the frequently smoked by artisanal processors (Kabahenda et al., 2009; Abigaba et al., 2020). 

Although fish smoking can destroy pathogens and spoilage organisms rendering smoked fish safe for consumption (Tzouros & Arvanitoyannis, 2000), some form of loss and spoilage can still occur especially with artisan processing or poor post-harvest technology (Kumolu-Johnson et al., 2009; Abolagba & Uwagbai, 2011). Accordingly, the smoking method, the technique adopted and handling practices certainly influence both microbial safety and shelf-life of smoked fish (Salaudeen & Osibona, 2018; Tzouros & Arvanitoyannis, 2000). In view of this, high bacterial and mycofloral load in smoked fish beyond acceptable limits, have been reported in some countries. Their presence poses potential health hazards to smoked fish consumers, but also, compromises products’ shelf-life (Adeyeye & Oyewole, 2016). Compromised shelf-life impacts on the availability of this cheap protein source for many consumers particularly the remote resource-poor population. Additionally, considering reports of high spoilage and pathogenic microbial load in smoked fish from different countries, there was need to ascertain microbiological status of traditionally smoked fish from Uganda where information about the same, was largely scanty. Hence, this study was carried out in order to assess the microbial quality of fish smoked as a tool for surveying the effectiveness of traditional smoking process and the handling conditions, and measure of the shelflife and safety of smoked fish consumed locally. 

1.2 Statement of the Problem

Despite its widespread consumption, the bacteriological quality of smoked fish remains a concern. Bacterial contamination can occur during processing, storage, and handling, leading to foodborne illnesses among consumers. Understanding and addressing these issues are crucial to safeguard public health.

1.3 Objectives of the Study

The main objective of this study is to determine the bacteriological quality of smoked fish and its public health implications. Specific objectives include:

 i. To evaluate the impact of bacterial contamination on the quality of smoked fish.

 ii. To determine the types and levels of bacteria present in smoked fish.

iii. To find out the potential public health risks associated with consuming bacterially contaminated smoked fish.

1.4 Research Questions:

 i. What is the impact of bacterial contamination on the quality of smoked fish?

 ii. What types and levels of bacteria are present in smoked fish?

 iii. How does bacterially contaminated smoked fish pose potential public health risks?

1.5 Research Hypotheses:

Hypothesis I

H0: There is no significant impact of bacterial contamination on the quality of smoked fish.

H1: There is a significant impact of bacterial contamination on the quality of smoked fish.

Hypothesis II

H0: There is no significant correlation between the types and levels of bacteria present in smoked fish.

H2: There is a significant correlation between the types and levels of bacteria present in smoked fish.

Hypothesis III

H0: There is no significant association between bacterially contaminated smoked fish and public health risks.

H3: There is a significant association between bacterially contaminated smoked fish and public health risks.

1.6 Significance of the Study

This study's findings will provide valuable insights into the bacteriological quality of smoked fish and its implications for public health. It will contribute to the development of strategies to mitigate bacterial contamination in smoked fish, thus enhancing food safety standards and protecting consumers.

1.7 Scope of the Study

This study focuses on assessing the bacteriological quality of smoked fish, including the types and levels of bacteria present. It will also explore the potential public health risks associated with consuming bacterially contaminated smoked fish. However, it does not delve into other aspects of fish processing or preservation techniques.

1.8 Limitations of the Study

Limitations of this study may include constraints in sample size, geographical coverage, and laboratory facilities. Additionally, the study's scope may limit the generalizability of its findings to other regions or types of smoked fish.

1.9 Definition of Terms

Bacteriological quality: Refers to the presence and levels of bacteria in a food product.

Smoked fish: Fish that has been preserved by smoking, a traditional method of food preservation.

Public health implications: Refers to the potential consequences of consuming bacterially contaminated food products on public health, including foodborne illnesses.

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