Author : Hor Rathna

Summary : The microbial safety of dried giant snakehead (Channa micropeltes, Cuvier) produced by selected small and medium processors in Phnom Penh, Cambodia was investigated. The physicochemical properties and proximate composition of fresh and dried snakehead fish products were determined and the quality monitoring system for safe and wholesome dried snakehead processing was established. Documentation of current practices for dried giant snakehead processing revealed the use of salt, sugar plus salt, and drying (sun drying and kiln drying) as a form of preservation resulting in the so called salted-monosodium glutamate (SMSG) dried and salted-sweetened (SS) dried fish. The dried fish from both processors could not keep longer than 3-4 days after drying due to high moisture content (51.96 to 55.4%), lack of appropriate packaging, and non-conformance to the concept of sanitation and Good manufacturing practices (GMP). Microbial analysis showed higher viable counts in SS samples (5.9x10 to the sixth power to 3.4 x 10 to the seventh power cfug-1) that in SMSG (3.7x10 to the sixth power cfug-1). Significant differences were observed on the counts of the thermotolerant coliforms and Escherichia coli between fresh and dried samples. No significant difference in Staphylococcus aureus, Clostridium perfringens and yeast and mold counts in all samples. Salmonella spp. was present only in fresh fish while Vibrio alginolyticus was absent in all samples. Various microorganisms were found in dried samples and counts exceed the permissible limit. The physicochemical and proximate analysis showed that salt content ranged from 5.02% to 6.7% for SMSG and from 4.53% to 5.61% for SS dried fish while the aw ranged from 0.78 to 0.91. There were no significant differences in moisture, fat and protein in fresh and dried fish. The drying process did not affect the fat and protein content fish. The quality monitoring system for safe and wholesome dried snakehead fish is established in terms od sanitation and GMP, monitoring procedures and corrective actions and verification and record keeping procedures for the processors in Phom Penh, Cambodia. In conclusion, the current practices for dried snakehead fish processing of both processors are still poor and the quality monitoring system be implemented by all small and medium-scale processors to ensure microbiologically safe products.