Microbial Profile of Fresh and Semicooked Nile Tilapia (Oreochromis niloticus) and Hygienic Practice of Fish Handlers in Hawassa, Ethiopia
Table 1
The microbial load in log10CFUg−1 and pH of fresh raw fish fillets and semicooked fish fillets from different sites in Hawassa city, southern Ethiopia, 2018.
SN
Fresh raw fish fillets
Semi cooked fish fillets
AMBC
TCC
SC
pH
AMBC
TCC
SC
pH
1
8.19
0
2.69
6.03
6.58
0
4.14
5.67
2
9
0
0
5.61
6.83
0
0
5.46
3
8.19
0
2.62
6.46
6.81
0
4.2
5.46
4
8.18
0
2.66
6.69
6.84
0
0
5.7
5
8.46
0
2.99
6.77
6.78
3.1
3.64
5.21
6
9
0
2.99
6.81
6.6
2.62
4.13
5.36
7
8.14
0
2.86
6.62
6.73
2.72
2.66
5.42
8
8.12
0
3.05
6.13
6.71
3.11
4.13
5.32
9
9
0
3.08
6.69
6.63
2.54
0
5.03
10
8.29
0
2.9
6.68
6.79
2.58
3.63
5.84
11
8.27
0
3.1
6.33
6.74
2.56
0
5.44
12
8.28
0
2.9
6.81
6.71
2.56
4.12
5.93
13
8.45
3.2
3.1
6.47
6.67
3.08
2.59
6.47
14
9
3.14
2.9
6
6.64
2.09
4.15
6
15
8.39
0
3.1
6.65
6.63
2.48
2.66
6.65
16
8.42
3.09
3.26
6.37
6.83
2.8
2.62
6.37
17
9
0
3.1
6.71
6.75
0
0
5.33
18
9
0
3.03
6.25
6.71
0
4.12
5.68
19
8.32
0
3.03
6.02
6.62
0
2.59
5.69
20
8.3
0
2.18
6.3
6.59
0
4.15
5.61
21
8.35
2.9
4.13
6.86
6.47
2.81
3.11
5.81
22
8.42
2.74
4.13
6.23
6.77
0
2.56
5.77
23
8.39
0
0
6.98
6.71
3.15
2.6
5.62
24
8.45
2.64
4.13
6.66
6.8
0
2.8
5.03
25
8.67
2.56
0
6.09
6.47
3.2
2.56
6.4
26
8.67
2.48
3.81
6.7
6.77
2.67
2.48
6.47
27
8.63
2.53
4.14
6.21
6.5
2.51
2.54
6.77
28
6.68
2.54
2.65
6.36
6.84
2.6
2.71
6.03
29
8.77
2.8
2.66
6.42
6.77
2.6
2.53
5.89
30
8.61
2.69
4.12
6.41
6.62
3.09
2.68
5.87
31
8.48
2.51
3.78
6.32
6.48
2.47
0
5.7
32
8.67
2.67
0
6.36
6.67
2.89
2.5
5.36
33
8.47
2.67
0
6.03
6.47
3.1
2.8
5.86
34
8.77
2.47
4.14
6.84
6.77
2.62
3.31
5.23
35
8.5
3.11
0
6.93
6.5
2.72
3.08
5.98
36
8.84
2.67
4.14
6.4
6.84
3.11
3.08
5.81
37
9
2.47
4.3
6.47
6.66
0
2.62
5.33
38
9
3.09
4.13
6.03
6.38
0
2.72
5.68
39
9
2.6
4.16
6.77
6.61
0
2.49
5.76
40
9
2.89
4.16
6.81
6.63
0
2.56
4.61
Mean
8.53
1.51
2.85
6.46
6.67
1.79
2.63
5.72
Min
6.68
0
0
5.61
6.38
0
0
4.61
Max
9
3.2
4.3
6.98
6.84
3.2
4.2
6.77
Std
0.42
1.40
1.34
0.32
0.12
1.35
1.27
0.46
SN = sample number; AMBC = aerobic mesophilic bacterial count; TCC = total coliform count; CS = count of staphylococci; Min = minimum; Max = maximum; Std = standard deviation.
