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Mycological Evaluation of Smoked-Dried Fish Sold at Maiduguri Metropolis, Nigeria: Preliminary Findings and Potential Health Implications

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Mycological Evaluation of Smoked-Dried Fish Sold at Maiduguri Metropolis, Nigeria: Preliminary Findings and Potential Health Implications Original Article / Orijinal Makale doi: 10.5505/eurjhs.2016.69885 Eur J Health Sci 2016;2(1):5-10 Mycological Evaluation of Smoked-Dried Fish Sold at Maiduguri Metropolis, Nigeria: Preliminary Findings and Potential Health Implications Nijerya’da Maiduguri Metropolis’te satılan tütsülenmiş balıkların mikolojik değerlendirilmesi: Ön bulgular ve sağlığa potansiyel etkileri 1 2 3 Fatima Muhammad Sani , Idris Abdullahi Nasir , Gloria Torhile 1Department of Medical Laboratory Science, College of Medical Sciences University of Maiduguri, Borno State, Nigeria 2Department of Medical Microbiology, University of Abuja Teaching Hospital, Gwagwalada, FCT Abuja, Nigeria 3Department of Medical Microbiology, Federal Teaching Hospital Gombe, Gombe, Nigeria ABSTRACT Background: Smoked-dried fish are largely consumed as source of nutrient by man. It has been established that fish food can act as vehicle for transmission of some mycological pathogens especially in immunocompromised individuals. Methods: Between 7th October 2011 and 5th January 2012, a total of 100 different species of smoke-dried fish comprising 20 each of Cat fish (Arius hendeloti), Tilapia (Oreochromis niloticus), Stock fish (Gadus morhua), Mud fish (Neoxhanna galaxiidae) and Bonga fish (Enthalmosa fimbriota) were processed and investigated for possible fungal contamination based on culture isolation using Sabouraud dextrose agar (SDA) and microscopy. Results: Organisms isolated and identified in pure culture were Mucor spp. (36%), Aspergillus niger (35%), Aspergillus fumigatus (6%), Candida tropicalis (3%), Candida stellatoidea (2%), Microsporum audunii (2%), Penicillium spp. (2%), and Trichophyton rubrum (1%) while Mucor spp. and Aspergillus niger (4%); Mucor spp. and Candida tropicalis (3%); Aspergillus fumigatus and Mucor spp. (1%); Aspergillus niger, Candida spp. and Mucor spp. (1%) were isolated in mixed culture. The mean fungal count of pure fungal colonies ranged between 1.3 x 104 - 8.5 x 106 / gram of fish extract while that of mixed fungal colonies were between 2.0 x 104 - 5.1 x 104/ gram. Conclusion: Findings from this study indicate the presence of fungal contamination in test fish. When consumed, they might be source of infections in humans. This suggests the need for veterinary and public health interventions through fish regulatory programs, more so fish processors should be educated on safe methods of preservation in order to prevent or minimize fungal contamination. Keywords: Fish contamination, mycotic agents, health implications, fish preservation. ÖZET Arkaplan: Tütsülenmiş balık insanlar tarafından büyük ölçüde besin kaynağı olarak tüketilmektedir. Bu balık yemeğinin özellikle immünkompromize kişilerde bazı mikolojik patojenlerin geçici için bir araç olarak rol oynadığı belirtilmiştir. Yöntemler: Yirmişer kedi balığı (Arius hendeloti), Tilapia (Oreochromis niloticus), Stok balığı (Gadus morhua), Çamur balığı (Neoxhanna galaxiidae), ve Bonga balığından (Enthalmosa fimbriota) oluşan toplam 100 farklı tütsülenmiş balık türü işleme alındı ve kültür bazlı olarak Saboraud dekstroz agar (SDA) ve mikroskopi kullanılarak olası fungal kontaminasyon bakımından araştırıldı. Bulgular: Saf kültürlerden izole edilen organizmalar Mucor spp. (%36), Aspergillus niger (%35), Aspergillus fumigatus (%6), Candida tropicalis (%3), Candida stellatoidea (%2), Microsporum audunii (%2), Penicillium spp. (%2) ve Trichophyton rubrum (%1) olarak; karışık kültürlerden izole edilenler ise Mucor spp. ve Aspergillus niger (%4), Mucor spp ve Candida tropicalis (%3), Aspergillus fumigatus ve Mucor spp. (%1) ve Aspergillus niger, Candida spp. ve Mucor spp. (%1) olarak identifiye edildi. Saf fungal kültürlerde ortalama mantar hücresi sayısı sayısı balık ektresinin gramında 1.3 x 104 - 8.5 x 106 olarak; karışık kültürlerde ise 2.0 x 104 - 5.1 x 104/ gram olarak saptandı. Sonuç: Bu çalışmaya ait bulgular test edilen balıklarda fungal kontaminasyonun olduğunu göstermiştir. Tüketildiklerinde insanda enfeksiyon kaynağı olabilirler. Bu durum düzenli balık programları bakımından veteriner ve halk sağlığı ile etkileşim ihtiyacını ve fungal kontaminasyonu azaltmak veya önlemek için balıkla ilgili işlem yapanların balığın korunması için güvenlik yüntemleri hakkında eğitilmesi gerektiğini önermektedir. Anahtar Kelimeler: Balık kontaminasyonu, mikotik ajanlar, sağlık etkileri, balık korunması. Correspondence Mr. Idris Abdullahi Nasir, Department of Medical Microbiology, University of Abuja Teaching Hospital, PMB 228 Gwagwalada, FCT Abuja, Nigeria E-mail: [email protected] Received: 08.01.2016 - Accepted: 11.01.2016 Introduction Fish is an aquatic vertebrate with fins, gills and skin poikilothermic (1). Fish are extremely perishable with glandular secretion that decreases friction. A food. For example, most fish become inedible within typical fish is torpedo-shaped and usually limbless, 12 hours at tropical temperatures. Spoilage begins as with a head containing a brain or sensory organ and soon as the fish dies and processing therefore should muscular tail. Most fish have scales and are be promptly done to prevent the growth of www.eurjhs.com 5 Muhammed Sani et al. Original Article / Orijinal Makale microorganisms. Fish is a low acid food and therefore (Staphylococcus aureus), yeasts (Saccharomyces susceptible to growth of food poisoning pathogens cerevisiae) and moulds (Penicillium and Aspergillus) making this another reason why they should be were the most common microorganisms associated processed quickly (2). with smoked fish. The threshold colony forming unit (CFU) responsible for clinical diseases depends on Preservation of fish by smoking is carried out after immunity of individuals and largely vary with the type caught from water bodies. Thereafter smoked fish of fungus ingested. In most cases, 5 x 104 CFU/g of may be eaten without further cooking. From the total source (e.g. food, water and air) are responsible processing units to market centres, smoked-dried fish for clinical diseases (12). are often contaminated with microorganisms such as bacteria, yeasts and moulds (3-5). Numerous Since it has been established that fish can act as pathogenic agents isolated from different types of fish vehicle for transmission of some mycological were able to grow and produce their toxic secondary pathogens especially in immunocompromised metabolites, which are retained in fish flesh even subjects, this mycological evaluation of five species of after salting and storage periods. These toxic smoked-dried fish sold at Maiduguri metropolis was substances caused serious systemic dysfunctions and conducted in order to detect the presence and public health hazards (6). determine the fungal load on smoked-dried fish sold at Maiduguri metropolis, Nigeria. The smoking of fish from smouldering wood for preservation dates back to civilization (7). It was also Table 1. Species of fish investigated for mycological noted that apart from giving the product desirable contaminants. taste and odour, smoking provides longer shelf-life Common Scientific name Number through its anti-bacterial and oxidative effects, name of lowering of pH, imparting desirable colouration as samples well as accelerating the drying process and acting as Tilapia Oreochromis niloticus 20 antagonist to spoilage agents (8, 9). Stock fish Gadus morhua 20 Bonga fish Enthalmosa fimbriota 20 Fish fungal contamination is a serious problem that Cat fish Arius hendeloti 20 could affect fish farmers and consumers in Africa. These contaminations may be primarily by fungi (the Mud fish Neoxhanna galaxiidae 20 initial agents) or as a secondary invasion of tissues already damaged by viral, bacterial or mechanical agents (1, 9). Several foodborne moulds and possibly Methods yeasts may also be hazardous to human health Sample Collection because of their ability to produce toxic metabolites Between 7th October 2011 and 5th January 2012, a known as mycotoxins. Most mycotoxins are stable total of 100 different species of smoke-dried fish compounds that are not destroyed during food comprising 20 each of Cat fish (Arius hendeloti), processing or home cooking (10). Even though the Tilapia (Oreochromis niloticus), Stock fish (Gadus contaminant organism may not survive food morhua), Mud fish (Neoxhanna galaxiidae) and preparation, the preformed toxin may still be present. Bonga fish (Enthalmosa fimbriota) were purchased at Certain moulds and yeasts may also elicit allergic Baga motor park in maiduguri metropolis, Nigeria. reactions or may cause infection in Humans. Although The smoked dried fish were collected in sterile most foodborne fungi are not infectious, some polythene bags and transported to the laboratory for processing and investigations. The samples were first species can cause infection in immunocompromised examined macroscopically for external fungal growth. populations, such as children, the elderly and Each species of fish were identified by means of labels debilitated individuals, Diabetic patients, HIV-infected placed on fish by the fish-seller, more so, individuals and persons receiving long-term antibiotic confirmation was done by technical assistance therapy (10). These pose serious health implications rendered by postgraduate students of zoology and especially when these microorganisms and / or toxin fish biology at University of Maiduguri, Nigeria. find their way into the digestive and circulatory systems (10). Several cases of human gastroenteritis, Protocol for smoke drying fish in Maiduguri severe diarrhoea and food poisoning outbreaks were
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