Implementing the Hazard Analysis Critical Control Points (HACCP) System in Fish Markets in Khartoum State, Sudan

Abstract

This study was carried out to isolate and identify the bacteria which contaminate the fish market in Khartoum state which may cause food poisoning. The total number of swab samples was 240, Central market 120 sample and 120 samples from Almorda market. The swab samples were collected randomly in two these fish market from different sites of the fish, workers hands, deportation cars, Porters and Aldrdaqat, Alnnazafin and Equiepment, Wholesaler and Retailer. Therefore, this work was carried out to detect some bacterial microorganisms from fish market such as Staphylococcus aureus, Salmonella spp and Escherichia coli. Also the questionnaires was done were filled by 50 workers responders, 25 respondents Central market and 25 respondents from Almorda market. Isolation and identification of bacteria were done by using different biochemical tests. The Total Viable count (TVC) of isolated bacteria was from Central market in Fish 2.59 ± 0.08 log10 CFU /cm², and Almorda market in Wholesaler 2.50 ± 0.10 log10 CFU /cm². It’s found in Almorda market the highest percentage of Salmonella species was (80.9%), followed by Escherichia coli (70%) in Central market and then Staphylococcus aureus (41%) from Central market difference significant (P ≤ 0.05). The results of food hygiene practices, all workers never used prevention to reduce the contamination (84%), also they did not knowing (56%), the transmission of fish diseases and they (96%) use ice or refrigerator and sawdust as preservation materials, while their attitudes in health status (88%) for continuous investment difference significant (P ≤ 0.05). The all data in this study were statistically analyzed using the statistical package for social science (SPSS) Computer Software Version 11.5. Pathogenic bacteria of public health importance in fresh fish and found in two fish markets and revealed the problem of Knowledge, Attitude of Food Safety Practice of Food Handlers of workers of fish markets. From this study, education program for proper food safety hygiene and improvement of preservation and handling must be applyied.