인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록·키워드
Fish, including Oreochromis shiranus (Chambo), is a vital protein source in Malawi, but consumption has declined. Due to its perishability, preservation methods like smoking and frying are common. This study compares the microbial load in smoked and fried tilapia from wholesale and retail markets. This cross-sectional study compared the microbial load in smoked and fried tilapia (Chambo) from wholesale (Salima) and retail (Lilongwe) markets. Twenty fish samples (10 smoked and 10 fried) were collected, transported in sterile conditions, and analyzed for Total Aerobic Plate Count and coliforms using ISO-standard methods. Data was log-transformed and analyzed using two-way analysis of variance, with significance set at p < 0.05. Fried tilapia from wholesalers had low levels of contamination, with most samples showing too few colonies to count, while some smoked samples displayed higher bacterial counts (33.75 ± 3.77 CFU/mL). Retailer samples showed a wider range of bacterial species, including Escherichia coli and Pseudomonas putida, suggesting potential hygiene concerns. Overall, bacterial loads were significantly higher in tilapia from retail markets compared with those from wholesalers (p < 0.05). The analysis showed higher microbial contamination in tilapia from retailers, with greater bacterial diversity, including E. coli, indicating poor hygiene. Wholesaler samples had minimal contamination. Although preservation methods showed no significant difference in microbial loads, retailer fish had significantly higher bacterial loads.
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
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