Studies on the occurrence of coliforms and streptococci in coastal waters of Bombay

The distribution of coliforms and streptococci in Bombay coastal waters was investigated in order to determine the state of pollution in the area. Findings show the incidence of pollution to be of a recurring nature, primarily due to discharge of raw or improperly treated sewage; thus regular monitoring of the incidence of coliforms and streptococci is of importance in determining the public health safety of the beaches and coastal waters.

Enteropathogenic E. coli and other coliforms in marine fish

One hundred and twenty six samples of marine fish (96 from landing centre and 30 from retail market) and swabs from deck surfaces of 34 fishing boats were examined for coliforms including enteropathogenic E. Coli. Forty out of 96 fish samples from landing centre, 24 out of 30 from retail market and 11 out of 34 fishing boats revealed coliforms. On further tests, 5, 7 and 4 coliform isolates from the three groups respectively were found to be E. coli. Two of the E. coli. isolated, one from sciaenids and one from cat fish, were found to be enteropathogenic serotypes 055 and 0111. Enteropathogenic serotypes of E. coli are reported from sciaenids and cat fish for the first time in this country.

La pollution bacterienne de la lagune et de la mer autour d'Abidjan

The total coliforms, fecal coliforms and fecal streptococci were counted over 1 year at 33 stations in the Ebrié Lagoon near Abidjan (Ivory Coast). Most of the waters show high numbers of bacteria, (D category of the American standards). For the sea-beaches, high numbers of fecal germs are found where the human population is abundant.

Étude de la pollution bacterienne en lagune Ebrié

Details are presented of a bacteriological study in Ebrié Lagoon (Abidjan-Côte d'Ivoire) conducted during Oct-Dec 1974. Sampling sites are shown, and estimated and confirmed values for coliforms are given. The significance of the values obtained is briefly discussed, but further important factors, such as meteorological conditions and state of the sea, need clarification before definite conclusions can be made.

Kent estuary survey 18th August 1981

This is the Kent estuary survey 18th July 1981 produced by the North West Water Authority in 1981. The report focuses on a tidal cycle survey carried out on the Kent estuary on the 18th August, 1981. The chemical water quality at Arnside Pier and at New Barns was, on the whole, acceptable. However, samples taken downstream of the outfall at low water for total coliforms and E. coli were all above the EEC mandatory level whilst those for faecal streptococci were all above the guideline value. This document shows chemical and bacteriological data analysed at Kent estuary such chloride, dissolved oxygen, BOD, ammonia, nitrate, phosphate, total coliforms, E. coli and Faecal streptococci.

Microbiological quality of some iced fishes of Imphal market, Manipur

Imphal is the main marketing centre of fish in Manipur. As fish production of the state is not sufficient to meet the demands, about 120 metric tons of iced fishes are annually brought from other states and sold in this market. Microbiological quality of iced Wallago attu, Labeo rohita, L. gonius and Aorichthy aor in respect of total fungal count (TFC), total plate count of bacteria (TPC), Most Probable Number (MPN) of coliforms, Streptococci, Staphylococcus, Salmonella and Escherichia coli in four tissues (skin, muscle, gill and intestine) were analysed. In all cases, the counts were highest in the gills and lowest in the muscles. The values of TFC, TPC, coliforms, Streptococci and Staphylococci were 0-10³/g 10(sup)6-10⁸/g, 2-α/g, 10-10⁵/g, 10-10⁵/g respectively. E. coli and Salmonella were not detected in any of the samples while the ice used in the preservation contained 10⁵-10⁷ of TPC per gram. The microbiological qualities of the iced fishes of Imphal market were adjudged poor. The extremely high counts of bacteria might be due to (1) poor quality and left over fishes being packed, (2) contact with contaminated ice and (3) repeated thawing and freezing during the process of marketing and transportation.

Bacterial quality and depuration of the green mussel Perna viridis from natural beds

Green mussel (Perna viridis) and sea water from their natural beds on the coastal areas of Porto Novo were studied between April and August 1996 for their bacterial quality. Water samples from the beds were also analysed for their physico-chemical parameters. The total bacterial count of mussels from natural beds as well as bed waters ranged 10³ organisms per gram of mussel meat suspension and per milliliter of sea water. The faecal coliforms were found to be within the permissible limits. Pathogenic bacteria such as Salmonella spp., Streptococcus spp. and Staphylococcus spp. were absent. The variations in pH, temperature, salinity and dissolved oxygen of the seawater samples were insignificant. The mussels were subjected to depuration by different methods among which chlorination was found to be most effective.

Studies on isolation of salmonella from sea foods 1. Comparison of enrichment and selective media for recovery of salmonellae from fish

Three enrichment broths and six plating media were compared for efficiency of detection Salmonella in the presence of numbers of Coliforms (10super(5)/ml) and proteus (10super(3)/ml) from artificially inoculated fish samples. Recovery experiments Salmonella anatum, S. typhimurium and S. enteritidis indicated that the two enrichment broths Dulcitol Selinite (DSE) and Selinite Cystine (SC) were equally efficient. Further, the viability of Salmonella, inoculated into fish muscle and kept at 4°C for 48 hours, was found to be not affected by the low temperature storage. Selective plating media like Xylose Lysine Deoxycholate agar (XLD), Brilliant Green Sulphadiazine agar (BGS) and Brilliant Green agar (BG) were found to be superior in performance to Salmonella-Shigella agar: (SS) and Bismuth Sui phite agar (BiS).

Studies on the occurrence of enteric bacteria in the estuarine waters along the Mangalore coast

Occurrence of enteric bacteria in water, sediment and shellfishes of Mulki, Pavanje, Gurpur and Netravathi estuaries of the Mangalore coast is reported. 70 water samples, 71 sediment samples and 37 shellfish samples were analysed in 18 months. Total bacterial load in sediment and shellfishes was found to be more than that in water samples. The total bacterial load was not very high. However, enterococci, particularly coliforms in sediments, water and shellfishes were found to be quite high, indicative of faecal pollution. The incidence of Salmonella spp. was recorded in all the estuaries except the Mulki estuary.

Quality of certain ready-to-eat fish products of the domestic trade

Quality of 181 samples of ready-to-eat fish products comprising fried fish, fish curry and fish/prawn pickles collected from Cochin and Calicut were studied. Salmonella was absent in all the samples. V. cholerae was tested in the samples collected at Cochin and was absent in all the cases. Coliforms, E. coli, faecal streptococci and coagulase-positive staphylococci were present in some of the samples studied. The study indicated the necessity to improve the sanitary and hygienic conditions of the hotels engaged in the preparation of these products. The study further indicated that fried fish and fish curry shall not be served after 6 hours of their preparation. Added care is to be exercised in the selection of shrimps and fish for the preparation of pickles.

The effect of spirulina (fresh and dry) on some biological factors in Penaeus semisulcatus larvae

Spirulina is a filamentous cyanobacteria with many applications in food and drug industries, as a food in human, aquaculture, vet and poultry industries… . Semi and mass culture of Spirulina carries out in different countries. This study was carried out in five phases in order to produce this microalga in Iran. The first phase, Spirulina pure stock was imported from Indonesia. After identification of species, it was cultured in laboratory until we took 20 liters of biomass. The semi-mass culture was carried out in green house. Cell concentration and size of Spirulina were recorded during culture daily and their growth rates were calculated. After two weeks, when the size of Spirulina was suitable, biomass of Spirulina was harvested then accumulated Spirulina weighted and dried in 24 hours in laboratory. In order to microbiological study, the samples of Spirulina (dry and fresh) were cultured on blood agar medium and coliforms were counted. The chemical composition of produced Spirulina was measured by standard methods. Fatty acid and amino acid profiles were acquired by GC and HPLC instruments, respectively. The amount of chlorophyll in Spirulina was determined by spectroscopy method. Also astaxanthin pigment as an important carotenoid was measured by HPLC in Spirulina and Penaeus semisulcatus larvae fed on Spirulina. At final phase of this project, larva fed on produced Spirulina (biomass and dry powder) was compared to Z plus, microencapsulated Spirulina (M.C.F) and Chaetoceros algae as control. This experiment was carried from zoa to early post larvae stage then survival and growth rate of larvae were recorded. The growth rate of larvae was evaluated with ANOVA test and survival rate of treatments was assessed by Log Rank (Mantel –Cox) test. Also during larvae stage, two parameters of water such as nitrate and nitrite were measured in zoa, mysis and post larvae stages. The results of this study were shown that colifom counts were 1.85×106 and 92.3×105 coliform per ml in fresh and dry spirulina, respectively. Protein percent of dry spirulina was 50.93 % (dry weight) and the amount of astaxanthin in spirulina and larvae fed on spirulina were 0.21 and 0.01 mg/kg, respectively. The most survival rate of larvae were observed in zoa III (88.8%) with Z plus supplement treatment, in mysis III (76.5%) combination of Z plus and dry spirulina in comparative between treatments. Larvae growth (4.5mm) of control in early post larvae was the best.

An assessment of handling and processing methods used for the shrimp fishery by-catch in Kalpitiya, Sri Lanka

The by-catch from the shrimp trawl fishery in Kalpitiya is mainly used for the production of dried fish, which provides an additional source of income for fishermen in the area. It has been observed that current handling practices along the value addition chain are responsible for the poor quality and low price of the end product. This study was aimed at identifying the shortcomings in such handling practices by fishermen and dried fish producers and assessing the quality of shrimp fishery by-catch along the processing chain in order to recommend more efficient utilization methods that will improve the quality of the end product. Fresh fish, dried fish and harbour water samples were tested for total coli forms, faecal coliforms, E. coli and Salmonella in order to assess their microbial quality: In addition, standard plate counts (SPC) of fish samples were also carried out. A survey was carried out from July-October 2006 at Kalpitiya, using a pre-tested questionnaire to collect information from individuals who have been engaged in dried fish processing. Average values obtained for freshly landed and dried fish respectively, were, SPC 9.88x10 super(5) CFU/g and 30.43x10 super(5) CFU/g, total coliforms 23.05 and 24.23 MPN/g and fecal coliforms 8.28 and 9.00 MPN/g. These values exceed the recommendations in the SL standards. A quarter of the landed fresh fish and 38% of dried fish from the producers were positive for E. coli and thus failed to show required end product quality. SPC of harbour water was 14.35x10 super(6) CFU/ml and all samples were found to be contaminated with E. coli. None of the fishermen and dried fish producers were satisfied with the quality of the end product. The reasons for poor quality as indicated by them were: limited availability of ice (75%), lack of infrastructure facilities (65%), uncertainty of markets (52%), lack of emphasis on quality (47%) and poor access to available technologies (41%). Respondents to the questionnaire also identified: unavailability of potable water, insulated boxes, good landing jetty, racks for drying fish, poor cold storage facilities and limitations in dried fish storage facilities, as further factors leading to the loss of quality in their products. Results demonstrate that improvements to the infrastructure facilities and conducting of proper awareness programmes on handling practices could lead for improvements in the quality of value added products prepared from the shrimp fishery by-catch at Kalpitiya.

The potential of Nakivubo swamp (papyrus wetland) in maintaining water quality of inner Murchison bay - Lake Victoria

Nakivubo swamp (papyrus wetland) is located in the south east of the city of Kampala, Uganda. This swamp has been receiving waste water from Nakivubo channel for more than two decades. This investigation was aimed at monitoring the level of pollutants (nutrients and faecal coliforms) as the waste water filtrates through the swamp and the flow patterns of waste water through the swamp. From this preliminary investigation it was found out that the waste water is not evenly distributed over the swamp. Also high levels of pollutants seem to filtrate through the swamp and enter Inner Murchison Bay - Lake Victoria. Further research is under way to investigate in more detail the capacity of Nakivubo swamp to remove nutrients/pollutants from waste water flowing through it and the dominant mechanisms/processes involved.

Processing of oil enriched fish (Hypophthalmichthys molitrix) sausage using emulsion technology

In most countries along with various food products, fish sausage is supplied in different formulas. Unfortunately, in our country because of different reasons, production and supply of fish sausage in industrial level has not yet been successful and some efforts taken, has also been doomed to failure or not welcomed. Fat fish is a rich source of poly unsaturated fatty acids (PUFA) and co-3. In this research, efforts have been made to produce and enrich sausage with fish oil and maintenance of fatty acids has also been experimented using gas chromatography along with heating process. The stages of producing ground fish and fish sausage are as the following: Transferring and preparing fish, washing the cleared fish, filleting, separating fillet steak, washing and drying them, Refining meat, Producing and homogenizing mixture from basic ingredients in a cutter, filling, knotting and heat processing. The fish sausage produced by this method tried and welcomed by the subjects. In the product in which fish meat was used, the subjects was not recognized fish flavor and taste and when in addition to fish meat, fish oil was used during enrichment, the flavor and taste of fish was considered as highly acceptable. TVN measurement of the produced fish sausage was kept in the refrigerator in two month was at a maximum of 16.5, the amount of peroxide was at a maximum 1.5% after the period of two months. During this period the Colony count was at maximum of 19.5 x 104, the high maximum of the number of coliforms was 10/gr, and for mold and yeast 83/gr , but Escherichia coli, Staphylococcus aureus, Salmonella and Clostridium perfringens were not found. The protein of the resulting product was 15-18%, lipid at about 11-15% and moisture 60-65%. Comparing fatty acids, including unsaturated fatty acids in ground and oil fish used in producing fish sausage with those of fish sausage showed that the heat used in processing had the least effect on fatty acids of the meat and oil used here and the resulting fish sausage is considered as food for good health.