Implementing the Hazard Analysis Critical Control Points (HACCP) System in Fish Markets in Khartoum State, Sudan

Abstract This study was carried out to isolate and identify the bacteria which contaminate the fish market in Khartoum state which may cause food poisoning. The total number of swab samples was 240, Central market 120 sample and 120 samples from Almorda market. The swab samples were collected randomly in two these fish market from different sites of the fish, workers hands, deportation cars, Porters and Aldrdaqat, Alnnazafin and Equiepment, Wholesaler and Retailer. Therefore, this work was carried out to detect some bacterial microorganisms from fish market such as Staphylococcus aureus, Salmonella spp and Escherichia coli. Also the questionnaires was done were filled by 50 workers responders, 25 respondents Central market and 25 respondents from Almorda market. Isolation and identification of bacteria were done by using different biochemical tests. The Total Viable count (TVC) of isolated bacteria was from Central market in Fish 2.59 ± 0.08 log10 CFU /cm², and Almorda market in Wholesaler 2.50 ± 0.10 log10 CFU /cm². It’s found in Almorda market the highest percentage of Salmonella species was (80.9%), followed by Escherichia coli (70%) in Central market and then Staphylococcus aureus (41%) from Central market difference significant (P ≤ 0.05). The results of food hygiene practices, all workers never used prevention to reduce the contamination (84%), also they did not knowing (56%), the transmission of fish diseases and they (96%) use ice or refrigerator and sawdust as preservation materials, while their attitudes in health status (88%) for continuous investment difference significant (P ≤ 0.05). The all data in this study were statistically analyzed using the statistical package for social science (SPSS) Computer Software Version 11.5. Pathogenic bacteria of public health importance in fresh fish and found in two fish markets and revealed the problem of Knowledge, Attitude of Food Safety Practice of Food Handlers of workers of fish markets. From this study, education program for proper food safety hygiene and improvement of preservation and handling must be applyied.

Table of contents

Topic Page no.

I الایة

Dedication II

Acknowledgements III

List of Contents IV

List of tables VII

List of figures VIII

Abstract IX

Abstract in Arabic XI

Chapter One

1.0 Introduction 1

1.1 Objective 3

Chapter Two

2.0 Literature Review 4

Chapter Three

3.0 Materials and Methods 13

3.1 Area of survey 13

3.2 Sampling 13

3.3 Bacteriology 13

3.3.1 Bacteria and culture media 13

3.3.1.1 Solid Media 13

3.3.1.1.1 Blood agar 13

3.3.1.1.2 MacConkey agar 14

3.3.1.1.3 Nutrient agar 14

3.3.1.1.4 Modified New York City (MNYC) 14

V

3.3.1.1.5 Xylose lysine deoxycholate (XLD) agar 14

3.3.2 Pure cultures 15

3.3.3 Gram stain 15

3.3.4 Biochemical tests 15

3.3.4.1 Urease test 15

3.3.4.2 Indole test 15

3.3.4.3 Citrate utilization test 15

3.3.4.4 Oxidase test 16

3.3.4.5 Kligler iron agar (KIA) 16

3.3.4.6 Motility 16

3.3.4.7 Catalase test 16

3.3.4.8 Coagulase test 17

3.3.5 Isolation and Identification Procedures 17

3.3.6 Total viable count 17

3.4 Questionnaire 18

3.5 Statistical analysis 18

Chapter Four

4.0 Results 19

4.1 Bacterial Viable Count 21

4.2 Biochemical reactions of bacteria 24

Chapter Five

5.0 Discussion 30

5.1 Conclusions 34

5.2 Recommendations 34

VI

5.3 References 35

5.4 Appendix 47

5.4.1 Appendix 1: Chart of bacteria 47

5.4.2 Appendix 2 : Growth of bacteria 50

5.4.3 Appendix 3: Summary of questions and responses for

assessment of respondent’s Food safety knowledge , hygienic

practices and attitudes of food workers in fish markets in Khartoum

state

52