Salmonella and Vibrio cholerae in Nile perch (Lates niloticus) Processing Establishments in Kenya.

  • D Mungai Botany Department, Kenyatta University, P.O. Box 43844, Nairobi, Kenya.
  • WE Mwatha Botany Department, Kenyatta University, P.O. Box 43844, Nairobi, Kenya.
  • P Okemo Botany Department, Kenyatta University, P.O. Box 43844, Nairobi, Kenya.
Keywords: Salmonella, Vibrio cholerae, Seafood, Incidence

Abstract

The Nile perch (Lates niloticus) industry in East Africa has suffered severe economic losses in the last few years due to failure to comply with the microbiological standards of European Union (E.U). Fresh and frozen products have been suspected to be contaminated with Salmonella and Vibrio cholerae. This has led to a substantial rejection of consignments and severe economic losses. A survey of incidence of these organisms was conducted in two fish processing establishments in Kenya for a period of 6 months. Samples of fish, fish-contact surface swabs and swabs from hands of personnel handling fish were collected from selected steps along the processing line and analysed for Salmonella and V. cholerae. Samples of water and ice used during the processing operations were also taken and tested for these organisms. Results showed that Salmonella was present in 1 % of fish, 1.6 % of fish-contact surface swabs and 1 % of swabs from hands of personnel handling fish. V. cholerae was isolated in 1.4 % of fish and 0.15 % of fish-contact surface swabs. No isolations of Salmonella and V. cholerae were made from water and ice samples.

Key Words: Salmonella; Vibrio cholerae; Seafood; Incidence.

J. Trop. Microbiol Vol.1 2002: 79-88
Published
2004-11-15
Section
Articles

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eISSN: 1607-4106