Study cites poor handling of fish

Local vendors are not following proper procedures in handling fresh fish, according to results of a survey conducted by the Northern Marianas College-Cooperative Research Extension and Education Services.

NMC-CREES said different types of disease-causing bacteria were found in the survey samples, which included water, ice cubes, fish liver, fish gill, and fish stomach.

“These bacteria can cause serious food poisoning and food-related illnesses to consumers. The type of bacteria identified indicated that fish sellers were not using the recommended safe handling procedures for fresh fish,” NMC-CREES said.

Funded by the U.S. Department of Agriculture, the survey on food-borne pathogens in food services, farmers market, retail outlets, and fish stall was done in 2002. It was the first such study undertaken by NMC-CREES.

“The purpose was to investigate and identify handling procedures of local fish to ensure the safety of consumers,” the research groups said. The study covered 59 fresh fish vendors in the CNMI.

In conducting the survey, NMC-CREES took samples of ice and container water from three fish specimens for microbiological analysis. The ice and water samples were taken from the vendors early in the morning and in the afternoon.

Also, sample sections were dissected from the gill, stomach, and liver tissue of the fish. Each tissue sample was placed on petri plates filled with nutrient agar and potato dextrose agar with three replications of each sample. All plates were incubated in a clean room at 28˚C and checked every 24 hours for bacterial colony development.

Samples were sent in appropriate packaging to Acculab Inc., located at 223 Lake Dr. Newark, Delaware, for proper bacterium count and identification.

In view of the laboratory findings on the survey samples, NMC-CREES called for a national training program on the proper handling of fresh fish to avoid contamination and the risk of food-borne diseases.

NMC-CREES also recommended the following procedures to local fish vendors:

• Store fish in a clean container with ice or appropriate storage equipment and cover to protect from contamination;

• Clean container everyday with soap and hot water, and sanitize it with 1 percent bleach [e.g. Clorox]. Be sure to rinse thoroughly;

• Do not store fish more than one day in the same ice cubes;

• If fish is not sold after one day, they must be dressed or gutted, and then stored in a freezer using freezing paper;

• Tongs or disposable gloves must be supplied for employees and customers to use when handling the fish during selling;

• Keep the storage container temperature below 6˚C (40˚F).