3 research outputs found
Comparison Of Antimicrobial Activities Of Brine Salting, Chlorinated Solution And Moringa Oleifera Plant Extracts In Fish From Lake Victoria Basin Of Kenya
Chemical preservatives can be used to reduce the overall microbial
populations in fish and fish products. This study was set to determine
the antimicrobial activities of brine salting, chlorinated solution,
and Moringa Oleifera plant extracts treatments on enteric bacteria in
Rastrineobola argentea and Oreochromis niloticus fish collected
from beaches and markets in Lake Victoria basin of western Kenya. Using
a cross-sectional samples collection design, fresh fish (Rastrineobola
argentea and Oreochromis niloticus) samples were randomly collected
from three fish landing beaches (Dunga, Luanda Rombo and Sirongo) and
from three markets (Kisumu, Luanda and Bondo), in the Lake Victoria
Basin of western Kenya and taken to the laboratory within 4 hours for
processing and treatments with preservatives. The preservatives were
sodium chloride solutions (3%, 6%, 9% and 12%), sodium hypochlorite
(50ppm, 100ppm, 150ppm and 200ppm), and Moringa oleifera n-hexane and
ethanol extract solutions (20µg/ml, 40µg/ml, 60µg/ml,
and 80µg/ml), respectively. The treatments were done for 0hrs,
2hrs, 4hrs, 6hrs and 8hrs, before bacteria growth analysis using most
probable number and aerobic plate count methods. Statistical
differences in effectiveness of the preservatives was determined by one
factor ANOVA with P<0.05 value considered statistically significant.
The results showed that with increase in salt concentration and after 8
hours treatment duration, there was a significant reduction of
microbial load in R. argentae and O. niloticus fish samples, P<0.05,
one factor ANOVA. The effectiveness of chlorinated solution (sodium
hypochlorite) against the bacteria decreased with time but increased
with increase in concentration. As M. oleifera n-hexane and ethanol
extracts concentrations increased and after 8 hours treatment duration,
there was significant decrease in microbial loads, P<0.001 by one
factor ANOVA. Overall, sodium chloride at 12% concentration was the
most effective and chlorine solution even at 200ppm was the least
effective while the M. oleifera plant extracts solutions were
moderately effective against bacteria in fish. These results show that
other than the traditional sodium chloride, M. oleifera plant extracts
can also be used as antimicrobial agent for processing and preservation
of fish