Microbiological and micotoxicogical quality of freshly smoked anchovies (Anchoa guineensis) for storage at Tema Manhean

Abstract

Whole and edible portions of freshly smoked anchovies (Anchoa guineensis) were milled and analysed for tal viable counts, mould and yeast counts, coliforms, pathogenic microorganisms as well as aflatoxin content. The edible portions of the fish samples had less bacterial load than the whole fish, but the mould count was approximately the same for both samples. In general, however, the microbial loads for the smoked fish were low, ranging between 760 and 850 bacterial organisms per gram of fish and between 320 and 450 moulds per gram. Microorganisms isolated were Rhizopus, Aspergillus spp., Micrococci, Bacillus sp. and Yeasts. Predominant Aspergillus spp. identified include Aspergillus niger. Coliforms as well as faecal coli and pathogenic microorganisms were absent from both whole fish and the edible portions of the smoked anchovies; a good indication of hygienic processing conditions. Both fish samples were also negative for aflatoxins B₁, B₂, G₁ and G₂