Browsing by Author "Mikias Jufar"

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    Assessment of Bacteriological Quality of Fish and Fish Products and Knowledge Attitude and Practice of Fish Handlers in Batu and Koka, Oromia, Ethiopia
    (Addis Ababa University, 2023) Mikias Jufar; Prof. Bekele Megersa; Dr Marshet Adugna; Assist. Prof. Haile Alemayehu
    Fish and fishery product contribute to 17% of the global animal protein intake, but its contamination can cause food borne infections and constitute a risk to the public health. Across sectional study design was conducted comprising of field survey and laboratory analysis of fish samples from December 2022 to June 2023 in Koka and Batu towns. The aim of the study was to determine the bacterial load, detect common food borne pathogenic bacteria as well as to assess food safety knowledge, attitude and hygienic practices of fish and fish products. A total of 130 fish products were collected randomly from cooked (n= 20), frozen (n= 15), and fresh fish fillets (n= 65) as well as swab samples from hands, knife and filleting table (n=30). All collected samples were transported and analyzed at Aklilu Lemma Institute of Pathobiology Medical Microbiology laboratory of Addis Ababa University. Salmonella, E. coli, and S. aureus were detected by selective media and biochemical tests. Total viable bacterial count was assessed by using Plate Count Agar, whereas total Coliform count was determined by Violet Red Bile agar. The data were analyzed using STATA version 14 and descriptive statistics, Chi squared and one way ANOVA were employed to generate required information. The overall prevalence of E. coli, S. aureus and Salmonella were 32.31%, 16.9% and 3.1% respectively. The mean of TPC from cooked, frozen and fresh fillets were 4.54, 5.91 and 7.55 log cfu/g respectively. The mean of TCC from cooked, frozen and fresh fillet were 3.67, 5.02 and 6.1 logcfu/g respectively. The mean of TPC and TCC showed above center for food safety standard level. The survey study revealed that 23.75%, 38.75%, and 51.25% of respondents had poor knowledge, negative attitudes, and poor hygienic practices of fish and fish products respectively.Similarly62.5% and 68.75% of participants had negative attitudes regarding consumption of raw and inadequately cooked fish, implying the potential health risk to consumers. Generally, the study showed detection of pathogenic bacteria and unacceptable bacterial load with unhygienic handling and processing of fish. Education and awareness creation regarding hygienic practice and risk of food borne disease is essential.