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Aims of MHSR Journal

• To serve as an important medium for the publication of original research in the field of medical science and health research, thus filling gaps in health knowledge for effective utilization of research findings
• To impart current medical knowledge and updated scientific information obtained from research to health professionals for better and appropriate health care management
• To disseminate recent basic, applied and social research findings among health personnel of different strata for enhancing worldwide health development

Archives   2009

Myanmar   Health   Sciences   Research   Journal

Volume   21,  Number   1

TITLE:   Bacteriological evaluation of dried prawn powder and pickled fish available from some local markets in Yangon.
AUTHOR:   Wah Wah Aung; Mya Mya Aye; Hnin Nwe Oo; Yi Lwin Kyaw Zaw; Myat Thida; Aye Yin Shwe
SOURCE:   Myanmar Health Sciences Research Journal. 2009; 21(1): 44-49
ABSTRACT:   Bacteriological analysis and the assessment of the effect of heat treatment on decontamination of bacterial pathogens were done on 20 samples of dried prawn powder and pickled fish collected from local markets in Yangon from July 2007 to March 2008. Coliform count, thermotolerant coliform count, viable bacterial count and detection of contaminated pathogenic bacteria were carried out according to standard microbiological techniques. Coliform count of 46 to 540 most probable number (MPN)/100 ml and thermotolerant /faecal coliform count of 23 to 70 MPN/100ml were detected in all tested dried prawn powder samples. Coliform count of 240 to >2400 MPN/100 ml and thermolerant coliform count of 17 to >2400 MPN/100 ml were detected in all tested pickled fish samples. All dried prawn powder and pickled fish samples had viable bacterial counts of 103 colony forming unit (CFU)/ml to uncountable numbers (>105 CFU/ml). Coliform, thermotolerant coliform and viable bacterial counts were again detected after heating the dried prawn powder samples up to 70-80ËšC for 3 minutes and steaming the pickled fish samples at 90oC for 15 minutes. After heat treatment, in all tested samples, the coliform count was reduced to <2 to 8 MPN/100ml and thermotolerant coliform count was reduced to <2 MPN/100 ml. Bacterial pathogens such as Enteropathogenic Escherichia coli, Klebsiella spp., Citrobacter frundii, Proteusspp. and Staphylococcus spp. were isolated from the 60% of dried prawn powder samples and 85% of pickled fish samples. After heat treat-ment, the pathogenic bacteria were not isolated in all contaminated dried prawn powder samples and in 88.2% of contaminated pickled fish samples. This study highlighted the poor microbiological quality of dried prawn powder and pickled fish available in local markets in Yangon and advantage of heat treatment in decontamination of pathogenic bacteria in food.
SUBJECT HEADINGS:   Shrimp. Fishes. Bacteriological Techniques.
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