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Comparative microbiological analysis of raw fishes and sun-dried fishes collected from the Kawran bazaar in Dhaka city, Bangladesh

Along with the raw fishes, dry fishes also have a huge contribution to meet up the demand
of protein in our daily meal. The assay of microbiological quality is therefore needed to
ensure the public health safety. The present study was emphasized on the existence of
pathogenic bacteria in raw and dry fish. A total of 50 samples of raw fishes and sun-dried
fishes was accumulated aseptically for microbiological quality analysis. Isolation of
bacteria was done by spread plate method. All the samples including both (raw and dry)
fishes harbored bacteria and fungi up to 106 CFU/g. E. coli was found in all samples as a
specific pathogen. In case of raw fishes total viable count (TVC) and total coliform count
(E. coli) were recorded up to 2.5x106 CFU/g and 5.2 x104 CFU/g respectively whereas a
significant load of Salmonella spp. was observed in almost all samples. Staphylococcus
spp. and Pseudomonas spp. were present up to 5 x102 CFU/g and 1.8 x 102 CFU/g
respectively. Likewise, total viable count (TVC), total coliform count (E. coli) and fungal
load were recorded in dry fish up 3.50 x 105 CFU/g, 1.2 x103 CFU/g respectively. Fungal
growth was observed in all experimental raw and dried fishes. For most of the pathogenic
isolates, higher rates of resistance were found against Ceftriaxone, Penicillin, Nalidixic
acid, Neomycin. On the other hand, most of the isolates were found to retain higher
sensitivity against Imipenem, Ciprofloxacin, Tetracyclin and Amoxicillin. This data
suggested that the dry fish harbored fewer bacteria than raw fish and sun drying method is
still a useful technique for the preservation of fish.