Abstract:
Fish fillets (muscles) are sterile, however, they can be cross-contaminated during handling and storage. The present study aims to assess the microbial quality and safety of fish fillets sold in Gilgel Gibe and Jimma city shops. Across sectional study design was used. A total of 30 fish fillets were collected from both sites and analysed for microbial load and detection of pathogens. The analysis of microbial load, detection of pathogens, and antibiotic resistance patterns of pathogens were conducted based on the standard procedures. Moreover, the risk associated with fish fillets was also assessed using a semi-structured interview. The findings showed that the count of AMB 8.28 ± 0.09 log CFU/g followed by staphylococci 6.86 ± 0.17 Log CFU/g was higher in fish fillets collected from Jimma city shops. Similarly, the AMB and staphylococci counts were also greater than others in the Gilgel Gibe site. The mean microbial counts in both sites showed a significant difference at P <0.05 with % CV < 10%. A total of 312 bacterial isolates were obtained, characterized, and grouped into seven genera and one family. Generally, Gram-positive bacteria greater in count than the Gram-negative bacteria. Among the isolates Staphylococcus spp. Were the predominant in both sites which accounted for 32.37%, followed by Enterococcus spp. 20.19% and Bacillus spp. 18.91%. Overall, 43.33% of fish fillets were positive for S.aureus and Listeria spp 23.33. while Vibrio spp was the lowest prevalent 16.67%. On the other hand, S.aureus were highly resistant to Penicillin G 100%, followed by Ampicillin 92.31%, and tetracycline 84.62% while Listeria spp was also highly resistant to Penicillin G 100% followed by clindamycin, erythromycin, and vancomycin 85.71%, each). Moreover, Salmonella spp were highly resistant to ampicillin whereas Vibrio spp were highly resistant to vancomycin. Lack of washing hands before work, lack of using gloves during work, lack of disinfecting working surfaces and tools using disinfectants, sellers direct contact of paper currency, lack of wearing a mask during work, use open toilet around vending area, storing and processing fish fillet in open filed, lack of training on the safety and quality, and transporting long distances for selling fish fillet are the associated risk factors. In general, the analysed fish fillets were contaminated by pathogens and had a high load of microbes. Hence, proper handling and storing can enhance the quality and safety of fish fillet that benefits both producers and consumers.
Key words; Fillets, Fish, Microbial quality, Microbial safety
