Microbiological quality of frozen raw and undercooked Nile tilapia (Oreochromis niloticus) fillets and food safety practices of fish handlers in Arba Minch town, SNNPR, Ethiopia

The study was designed to assess the microbiological quality of Nile tilapia (Oreochromis niloticus) fillets and food safety practices of fish handlers in Arba Minch town, SNNPR, Ethiopia. A questionnaire survey was conducted to assess the food safety practices of fish handlers. The microbiological quality of frozen raw and undercooked (Asa leb-leb) tilapia fillets was assessed by determining the total plate count and isolating hygiene indicator bacteria that is, Escherichia coli and other major foodborne pathogens that is, Salmonella spp. and Staphylococcus aureus. Among interviewed fish handlers, 32.6% and 55.8% were not found to use overcoat and hair cover, respectively. Moreover, 30.2% of the fish handlers didn’t take training regarding sanitary handling of fish food. The highest mean bacterial count was observed in frozen raw tilapia fillet sample (4.63x106 cfu/g), which was significantly (p=0.037) different from undercooked tilapia fillet (4.92x103 cfu/g). From 40 frozen raw samples of tilapia fillet examined, 42.5% had E. coli, 7.5% had Salmonella spp. and 65% had S. aureus. In contrast, from 40 undercooked samples of tilapia fillet examined, 7.5% had E. coli and 17.5% had S. aureus whilst Salmonella spp. was not detected. A significant (p=0.000) difference in frequency of bacterial isolates were also observed between frozen raw and undercooked tilapia fillet. Generally, the study revealed that there was a gap on food safety practices and high microbial profile were observed. Hence, it could be wise to advice the government to improve the food safety practices and quality standards of fish sold in the town.