Cargando…

Assessment of Postharvest Practices of Tuna Sold at the Honiara Fish Market in the Solomon Islands

The study is aimed at assessing the impacts of postharvest handling practices on the quality and safety of tuna sold at the Honiara Fish Market (HFM), Solomon Islands. Two major approaches were adopted: (1) face-to-face interviews of 60 participants using questionnaires and physical observations of...

Descripción completa

Detalles Bibliográficos
Autores principales: Solo, Madeline Kili, Lako, Jimaima, Mani, Francis, Brodie, Gilianne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10460284/
https://www.ncbi.nlm.nih.gov/pubmed/37637216
http://dx.doi.org/10.1155/2023/6594017
_version_ 1785097610582818816
author Solo, Madeline Kili
Lako, Jimaima
Mani, Francis
Brodie, Gilianne
author_facet Solo, Madeline Kili
Lako, Jimaima
Mani, Francis
Brodie, Gilianne
author_sort Solo, Madeline Kili
collection PubMed
description The study is aimed at assessing the impacts of postharvest handling practices on the quality and safety of tuna sold at the Honiara Fish Market (HFM), Solomon Islands. Two major approaches were adopted: (1) face-to-face interviews of 60 participants using questionnaires and physical observations of the supply chains and postharvest handling practices and (2) determination of time-temperature, quality index, histamine, and microbial load of tuna and contact surfaces. Sampling was conducted on both the wet season (WS) and dry season (DS), of which 36 samples from both batches of fresh tuna (FT) and brined tuna (BT) were analyzed. Three critical control points (CCPs) were identified in the supply chains of both FT and BT, where samples were obtained for scientific analyses. The average body temperature for WS tuna exposed for 9-10 h with low or no ice after catch was 3°C for FT and 15°C for BT, while DS samples were 26°C and 31°C for FT and BT, respectively. The quality index (QI) for WS showed a significant difference (P < 0.05) at 0 for FT and 8 for BT, while both DS showed a significant increase at 16 for BT and 5 for FT. Histamine levels for all the samples increased across the three CCPs, however with levels <50 mg/L, while microbial load for both seasons and for both samples were within the required specifications. However, contact surfaces for both seasons revealed high levels of microbial contamination. This study reveals that poor handling practices along the tuna supply chains of fish sold at the HFM were observed; however, all the tuna was safe for consumption when cooked properly.
format Online
Article
Text
id pubmed-10460284
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher Hindawi
record_format MEDLINE/PubMed
spelling pubmed-104602842023-08-27 Assessment of Postharvest Practices of Tuna Sold at the Honiara Fish Market in the Solomon Islands Solo, Madeline Kili Lako, Jimaima Mani, Francis Brodie, Gilianne Int J Food Sci Research Article The study is aimed at assessing the impacts of postharvest handling practices on the quality and safety of tuna sold at the Honiara Fish Market (HFM), Solomon Islands. Two major approaches were adopted: (1) face-to-face interviews of 60 participants using questionnaires and physical observations of the supply chains and postharvest handling practices and (2) determination of time-temperature, quality index, histamine, and microbial load of tuna and contact surfaces. Sampling was conducted on both the wet season (WS) and dry season (DS), of which 36 samples from both batches of fresh tuna (FT) and brined tuna (BT) were analyzed. Three critical control points (CCPs) were identified in the supply chains of both FT and BT, where samples were obtained for scientific analyses. The average body temperature for WS tuna exposed for 9-10 h with low or no ice after catch was 3°C for FT and 15°C for BT, while DS samples were 26°C and 31°C for FT and BT, respectively. The quality index (QI) for WS showed a significant difference (P < 0.05) at 0 for FT and 8 for BT, while both DS showed a significant increase at 16 for BT and 5 for FT. Histamine levels for all the samples increased across the three CCPs, however with levels <50 mg/L, while microbial load for both seasons and for both samples were within the required specifications. However, contact surfaces for both seasons revealed high levels of microbial contamination. This study reveals that poor handling practices along the tuna supply chains of fish sold at the HFM were observed; however, all the tuna was safe for consumption when cooked properly. Hindawi 2023-08-19 /pmc/articles/PMC10460284/ /pubmed/37637216 http://dx.doi.org/10.1155/2023/6594017 Text en Copyright © 2023 Madeline Kili Solo et al. https://creativecommons.org/licenses/by/4.0/This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Research Article
Solo, Madeline Kili
Lako, Jimaima
Mani, Francis
Brodie, Gilianne
Assessment of Postharvest Practices of Tuna Sold at the Honiara Fish Market in the Solomon Islands
title Assessment of Postharvest Practices of Tuna Sold at the Honiara Fish Market in the Solomon Islands
title_full Assessment of Postharvest Practices of Tuna Sold at the Honiara Fish Market in the Solomon Islands
title_fullStr Assessment of Postharvest Practices of Tuna Sold at the Honiara Fish Market in the Solomon Islands
title_full_unstemmed Assessment of Postharvest Practices of Tuna Sold at the Honiara Fish Market in the Solomon Islands
title_short Assessment of Postharvest Practices of Tuna Sold at the Honiara Fish Market in the Solomon Islands
title_sort assessment of postharvest practices of tuna sold at the honiara fish market in the solomon islands
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10460284/
https://www.ncbi.nlm.nih.gov/pubmed/37637216
http://dx.doi.org/10.1155/2023/6594017
work_keys_str_mv AT solomadelinekili assessmentofpostharvestpracticesoftunasoldatthehoniarafishmarketinthesolomonislands
AT lakojimaima assessmentofpostharvestpracticesoftunasoldatthehoniarafishmarketinthesolomonislands
AT manifrancis assessmentofpostharvestpracticesoftunasoldatthehoniarafishmarketinthesolomonislands
AT brodiegilianne assessmentofpostharvestpracticesoftunasoldatthehoniarafishmarketinthesolomonislands