Turia Chakma, Turia Chakma, Bhakta Supratim Sarker, Priyanka Rani Majumdar, Debasish Saha Debasish Saha, ABM Ashraful Hoque, and M. Belal Hossain
Abstract
Nappi is an ethnic fish-foodstuff made through fermentation. Microbiological comparison of two phases (fresh and one month stored) of Nappi were pragmatically assessed. The samples were collected from two different markets (Chaufaldandi and Harbang) of Cox’s Bazar district from November 2013 to February 2014. Total Bacterial Count (TBC), Total Coliform (TC) and Fecal Coliform (FC), Salmonella, Vibrio spp. and yeasts and molds spp. were identified and counted from the collected samples. In the case of fresh Nappi, the higher densities of TBC (1.43×10 CFU/g), TC (7.75×10 CFU/g), FC (5.87±0.11×10 CFU/g), Salmonella spp. 10 9 9 (2.6±0.10×10 CFU/g)and yeast and molds spp. (5.05±0.16×10 CFU/g) were found in Harbang market and higher 7 6 density of Vibrio spp. (3.35±0.25×10 CFU/g) was in Chaufaldandi market. Whereas in stored Nappi, the higher 6 densities of TBC (1.63±.02×10 CFU/g), TC (8.55±0.15×10 CFU/g), FC (6.99±0.13×10 CFU/g), Salmonella 10 9 9 (9.5±0.30×10 CFU/g)and Vibrio spp. (5.55±0.35×10 CFU /g) were found in Chaufaldandi and yeast and molds 7 6
spp. (6.85±0.15×10 CFU/g) were in Harbang market. Nappi might have been contaminated due to rough 6 handling, unhygienic and poor preparation technique, poor transportation and improper storage. Although species level determination of the microbes was out of scope in this study, but this high number of colonies of Vibrio and Salmonella increase the probability of having pathogenic V. cholerae, S. typhi or S. paratyphi in Nappi which may cause dangerous diseases such as diarrhea, typhoid, paratyphoid etc.
World Journal of Dairy & Food Sciences 10 (1): 60-67, 2015
ISSN 1817-308X
© IDOSI Publications, 2015
DOI: 10.5829/idosi.wjdfs.2015.10.1.92173