THE EFFICACY OF PACKAGING MATERIALS IN REDUCING MICROBIAL CONTAMINATION IN READY-TO-EAT STREET VENDED FRIED FISH AND SUBSEQUENT CONSUMER PERCEPTION

Abstract

Street vending of ready-to-eat (RTE) food is an important source of livelihood accounting for the employment of millions of people who are poor, unskilled and have limited formal education (Bino, 2006). Despite the susceptibility of fish to microbial infestation, vendors sell the unpackaged RTE products in the open street market thereby exposing consumers to pathogens. This study was purposed to test for Salmonella, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes and Total Viable Counts in vended fried fish namely “Changu”, “Tafi” and “Una” from twelve street vendors in Kilifi, Bamburi and Ukunda. Secondly, to evaluate the efficacies of three packaging materials in suppressing bacterial contamination in RTE street vended fried fish and thirdly, to evaluate consumer perception on packaged street vended fish. Fried fish were sampled from open markets for four successive days and tested alongside packaged control samples from same processed batches. Another set of samples under three different packaging treatments were kept at the open market and tested for bacterial growth. Then a consumer survey was carried out to establish public perception on packaging RTE open market vended fish. TVC recorded up to 7.14x105 CFU/g, total coliforms and faecal coliforms recorded above 2400 MPN/100g while E. coli and S. aureus counts in Ukunda and Bamburi were elevated beyond the microbiological quality limits for RTE food. Packaging pouches arbitrarily coded PK1, PK2 and PK3 extended fish eating quality for two days by suppressing microbial growth. Consumers embraced the need for packaging RTE street vended fried fish and appreciated the financial implications involved. Key Words: Ready-To-Eat fish, Microbial contamination in fish, Fish packaging material.