ASSESSMENT OF THE MICROBIOLOGICAL QUALITY OF FRESH FISH AT THE FISHERY HARBOUR OF LOME IN TOGO

Microbiological contamination of fish can cause foodborne illness and constitute a threat to the consumers health. This study was conducted to assess the microbiological quality of fresh fish landed at the fishery harbor of Lome in Togo on 2016. The samples of fish, water and ice were collected by random sampling from fishermen, wholesalers and pond water. The observation of fishery stakeholders reveals contamination due to insufficient knowledge of good hygiene practices, production and handling of fresh fish. The count of colonies was expressed by colony forming units (CFU/ml) according to the standard NF V08-051: 1999. The results show that the fishes, ices and waters were heavily contaminated with an average of TAFs (6.107 CFU/g), TTCs (1,15.107 CFU/g), E Coli (1,2.103 CFU/g), ASR (1,1.104 CFU/g) Staphylococci (1,1.105 CFU/g), FS (3,8.103 CFU/ml of water and 5,5.102 CFU/ml of ice), CT (6,6.103 CFU/ml of water and 2,4.103 CFU/ml of ice). Salmonella were not found in any sample. There is not a significant difference in each of the germs (p> 0.05). Contamination of fishing products from artisanal sector is a real problem of public health