Survey of the Microbial Quality of Dry Fish, Cassava and Okra in Ghana
Item
Title
Survey of the Microbial Quality of Dry Fish, Cassava and Okra in Ghana
Date
1998
Language
English
Abstract
A microbial profile of dry foods in Ghana including smoke
dried herrings, salt dried tilapia, salt dried trigger fish, gari,
kokonte and okra was evaluated. Okra had the highest aerobic
count of 42 x 106, followed by kokone 16-20 x 104, smoke
dried herrings 0.2-4 x 104, salt dried tilapia 3-4 x 103, salt dried
trigger fish 3- 44 x 102 and gari 3-34 x 102. Anaerobic count was
low for all the samples except smoke dried herrings 7-9.5 x 102.
Differences in mold count was not evident ranging from 2 x 102
to 39 x 103 for all samples. Aspergillus and Penicillium were the
predominant molds. Coliform count was low for salt dried fish
and gari, but higher for smoke dried herrings 2-25 x 102, kokonte
11-29 x 102 and okra 31 - 47 x 102.
dried herrings, salt dried tilapia, salt dried trigger fish, gari,
kokonte and okra was evaluated. Okra had the highest aerobic
count of 42 x 106, followed by kokone 16-20 x 104, smoke
dried herrings 0.2-4 x 104, salt dried tilapia 3-4 x 103, salt dried
trigger fish 3- 44 x 102 and gari 3-34 x 102. Anaerobic count was
low for all the samples except smoke dried herrings 7-9.5 x 102.
Differences in mold count was not evident ranging from 2 x 102
to 39 x 103 for all samples. Aspergillus and Penicillium were the
predominant molds. Coliform count was low for salt dried fish
and gari, but higher for smoke dried herrings 2-25 x 102, kokonte
11-29 x 102 and okra 31 - 47 x 102.
Collection
Citation
“Survey of the Microbial Quality of Dry Fish, Cassava and Okra in Ghana,” CSIRSpace, accessed September 19, 2024, http://cspace.csirgh.com/items/show/254.