Effect of Drying on Microbial load of Clarias sp. Fish Meat

Abstract

This study was conducted at Department of Fisheries and Wildlife Science, College of Veterinary Medicine and Animal Production, Sudan University of Science and Technology, to study and evaluate the effect of drying on microbial load and some spoilage organisms of Clarias sp.fish meat. The study was carried out on 18 fish sample of garmout (Clarias sp.) at the period from march to July 2010 samples were collected from ELmourda fish market .After that divided into two group 9fresh and 9 dried samples. Fresh Clarias sp fish were treated with open air sun-drying. The bacterial total viable counts conducted before and after treatment, which was decreased after the treatment and showed high significant differences (p<0.001) between fresh and cured fish, 7.6 x l05± 4.7 x 105 ,5.6 x105 ± 3x l05 respectively . The Staphylococcus aurous and E.Coli test showed negative result for all studied samples. The Salmonella paratyphi A. test was positive for fresh fish and negative for treated cured fish samples.