African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5165

Full Length Research Paper

Bacteriological and physicochemical qualities of traditionally dry-salted Pebbly fish (Alestes baremoze) sold in different markets of West Nile Region, Uganda

N. Kasozi
  • N. Kasozi
  • Abi Zonal Agricultural Research and Development Institute, National Agricultural Research Organisation, P. O. Box 219, Arua, Uganda.
  • Google Scholar
V. T. Namulawa
  • V. T. Namulawa
  • Aquaculture Research and Development Center, National Agricultural Research Organisation, P. O. Box 530, Kampala, Uganda.
  • Google Scholar
G. I. Degu
  • G. I. Degu
  • Abi Zonal Agricultural Research and Development Institute, National Agricultural Research Organisation, P. O. Box 219, Arua, Uganda.
  • Google Scholar
C. D. Kato
  • C. D. Kato
  • College of Veterinary Medicine, Animal Resources and Biosecurity, Makerere University, P. O. Box 7067, Kampala, Uganda.
  • Google Scholar
J. Mukalazi
  • J. Mukalazi
  • Abi Zonal Agricultural Research and Development Institute, National Agricultural Research Organisation, P. O. Box 219, Arua, Uganda.
  • Google Scholar

  •  Received: 07 May 2016
  •  Accepted: 16 June 2016
  •  Published: 21 July 2016


Adam Sulieman HM, Mohammed Khamis OA (2012). Effect of salt concentration level and season on chemical composition of wet-salted fermented fish species. Online J. Anim. Feed Res. 2(1):10-16.


AOAC (1985). Official Methods of Analysis, 14th ed. Association Official Analytical Chemists, Washington, DC (method no. 937.09).


AOAC (1995). Official methods of analysis. Gaithersburg, MD: Association of Official Analytical Chemists. Official methods 937.09 and 985.14.


AOAC (2000). Official methods of analysis. Washington, DC: Association of Official Analytical Chemists.


Beumer RR (2001). Microbiological hazards and their control: Bacteria, In: Fermentation and food safety, edited by Gaithersbury MD, Adams MR & Nout MJR, (Aspen Publishers Inc. USA), pp.141-157.


Chaijan M (2011). Physicochemical changes of tilapia (Oreochromis niloticus) muscle during salting. Food Chem. 129:1201-1210.


Colakoglu FA, Ozen O, Cakir F (2006). Microbiological quality of seafood in the Dardanelles, Turkey. Pak. J. Biol. Sci. 9(3):425-427.


Food and Drug Administration (2001). Processing Parameters Needed to Control Pathogens in Cold Smoked Fish, FDA Publications ,US. Washington, District of Columbia,USA. P 979.


Fujioka RS, Tenno K, Kansako S (1988). Naturally occurring fecal coliforms and fecal streptococci in Hawaii's freshwater streams. Toxicity assessment 3(5):613-630.


Goulas AE, Kontominas MG (2005). Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chem. 93:511-520.


Hazen T (1988). Fecal coliforms as indicators in tropical waters: A review. Toxicity Assessment 3:461-477.


Herrero MH, Saques M, Gerez H, Ventura P (2003). Halotolerant and halophilic bacteria isolated during the ripening of salted products. J. Food Prot. 61(3):318-323.


Horner WFA (1997). Preservation of fish by curing, drying, salting and smoking. In GM, Hall (Ed.), Fish processing technology (2nd ed., pp. 32–73). London: Blackie Academic and Professional.


Huss HH (1993). Assurance of seafood quality. FAO Fisheries Technical Paper. No. 334. Rome, FAO. P 169.


Huss HH, Ababouch L, Gram L (2003). Assessment and management of seafood safety and quality FAO Fisheries Technical Paper. No. 444. Rome, FAO. P 230.


Kasozi N, Degu GI, Asizua D, Mukalazi J, Kalany E (2014). Proximate composition and mineral contents of Pebbly fish, Alestes baremoze (Joannis, 1835) fillets in relation to fish size. Ug. J. Agric. Sci. 15(1):41-50.


Kaysner CA, DePaola A (2000). Outbreaks of Vibrio parahaemolyticus gastroenteritis from raw oyster consumption: assessing the risk of consumption and genetic methods for detection of pathogenic strains. J. shellfish Res. 19:657-660.


Lilabati H, Vishwanath W, Singh M (1999). Changes in bacterial and fungal quality during storage, Esomus danricus of Manipur. Fish. Technol. 36:36-39.


Leroi F, Joffraud JJ, Chevalier F (2000). Effect of salt and smoke on the microbiological quality of cold-smoked salmon during storage at 5ËšC as estimated by the factorial design method. J. Food Prot. 63(4):502-508.


Rorvik LM (2000). Listeria monocytogenes in the smoked salmon industry. Int. J. Food Microbiol. 62:183-190.


Shena SS, Sanjeev S (2007). Prevalence of enterotoxigenic Staphylococcus aureus in fishery products and fish processing factory workers, Food Control 18(12):1565-1568.


Sugumar G, Jawahar Abraham T, Jayachandran P (1995). Sanitation in fish curing yards of Tuticorin, Tamil Nadu. Fish. Technol. 32:136-138.


Tryfinopoulo P, Tsakalidou E, Nuchas GJE (2002). Characterization of Pseudomonas spp. associated with spoilage of gilt-heat bream stored under various conditions. Appl. Environ. Microbiol. 68(1):65-72.


Uganda National Bureau of Standards (UNBS) (2012). Draft Uganda Standard. (DUS 920:2012). Dried and dry-salted fish — Specification. Accessed April 11, 2016 from; 



Varnam AH, Evans MG (1991). Other bacteria agents of foodborne disease: In: Varnam AH, Evans MG (Eds.), Food Borne Pathogens. Wolfe Publ. Ltd., London, pp. 359-360.


Vishwanath W, Lilabati H, Bijen M (1998). Biochemical, nutritional, and microbiological quality of fresh and smoked mud eel fish Monopterus albus-a comparative study, Food Chem. 61:153-156.


Yousif OM (1989). Wet-salted freshwater fish (fassiekh) production in Sudan. ln: Souness, RA (ed.),FAO Fisheries Report (No. FAO-FIIU-40 Suppl.), Rome, FAO, pp. 176-180.