1 Amegovu K Andrew, 2 Mawadri Michael, 3 Juliana Mandha, 4 Peter Yiga

Abstract

Fish is a vital source of protein and PUFA’s, widely consumed by the people of South Sudan. An estimated 143,000 tonnes of fish are harvested per year from the Sudd swamps and the Nile. However, fish processing is still traditional with no major improvements over the years. Traditional fermentation is the most widely used processing method. The process is often not well controlled, involves poor and unhygienic handling and storage practices, culminating in accumulation of microorganisms, jeopardizing consumer safety. Thus, this study characterized the microbial profile of sun-dried fermented mud fish widely consumed in South Sudan. Sun dried fermented mud fish samples were randomly selected from Konyokonyo market in the city of Juba, South Sudan. Standardized
procedures based on International Organization for Standardization, (ISO) were used for the enumeration of microorganisms. The total microbial count of sun-dried fermented mud fish was high. Dominant microbial flora was lactic acid bacteria. Total coliforms, enterobacteriacea and yeasts and molds were present at potential food safety risk levels. Such results point at consumer safety issues,
calling for improvements in the currently used classical processing and storage methods.

Keywords: fermentation, microbial profile, south Sudan, mud fish

Download the PDF Microbial profile of sun dried fermented mud fish (Claria s. anguiliaris) locally known as Abil Alier sold in local markets in South Sudan