Microbial Assessment of Traditionally and Scientifically Dried Fish Products of East Midnapore, West Bengal, India

Background: The purpose of the present investigation was to compare the microbial load of three traditionally and scientifically dried fish. In traditional drying, sometimes good hygienic practices are compromised. But in case of solar drying or scientifically drying like-drying in a food dryer/can control the drying environment and suitable hygienic condition is alsoensured. Methods: Present investigation was carried out for a period of 6 months, from October, 2023 to March, 2024. The study focused on three commonly consumed fish species: Bombay duck, Scaly hairfin and Ribbon fish and the microbial populations were assessed using three types of media: Nutrient broth, Thiosulfate citrate bile salts sucrose agar and MacConkey agar. The results from the serial dilution and spread plate methods were used to determine the colony-forming units (CFU) per milliliter (ml) at different dilution levels. Result: The findings of the study revealed that fish dried using traditional methods had higher (p less than 0.001) microbial loads as compared to those dried using a food dryer machine. The overall decrease of microbial loads with the food dryer machine suggests that it offers improved safety and better colour, texturefor dried fish products which was attributed to the controlled and consistent drying conditions provided to the fish product dried in food dryer machine.