Abstract:
Nile tilapia (Oreochromis niloticus) contribution to the Gross Domestic Product lies in the range
of 1.8% to 2.6% estimated to be between 750 billion to 1.08 trillion Ugandan Shillings. In this
study, common fish handling practices by fishermen and vendors at Ggaba fish market were
identified and these include icing, washing, smoking, salting and sun drying. This study reveals
that over 90% of the fishermen and vendors do not receive training on better fish handling practices
to reduce post-harvest losses and because of this income ranging from 15000 to 150000 Ugandan
shillings is lost by individuals along the value chain per day. Additionally, 70% of the vendors
and fishermen interviewed confirmed that they do not dispose of the spoilt and contaminated fish
but rather sell it in prices ranging from 6500 to 12000 Ugandan shillings to people dealing in value
addition.
The microbial load of indicator and pathogenic organisms was determined in Nile tilapia sold at
Ggaba fish market on the shores of Lake Victoria, Uganda. A total of 15 fish samples and swabs
were collected randomly along the value chain in the market. The total coliform counts,
Escherichia coli, and Staphylococcus aureus were enumerated using standard microbiological
methods. The findings showed that Nile tilapia was of low microbial quality for Escherichia coli,
moderate for total coliforms, and high for Staphylococcus aureus counts with mean values of
10.95MPN/100ml, 42.39MPN/100ml, and MPN/100ml respectively. Contact surfaces like auction
slab 1, fish stalls and equipment like pangas and gum boots had the highest Escherichia coli count
whereas the fish trucks had the lowest counts for the parameters analyzed. For all the samples
analyzed, no Staphylococcus aureus was detected. As total coliforms and staphylococci are often
implicated in incidences of food poisoning whereas Escherichia coli indicating fecal
contamination, this study suggests that consumption of Nile tilapia at Ggaba fish market, may pose
a public health concern if the sanitation and hygiene practices are not revised.
