62 MARCH 2022 • WORLD AQUACULTURE • WWW.WA S .ORG thermotolerant coliforms and E. coli. The total coliform count is an indicator of environmental and fecal contamination. However, as it comprises a wide range of bacteria, further confirmation through detection and counting of thermotolerant coliform is important to determine if the contamination is either environmental or fecal in nature. Determination of total coliform count in water enables processors to establish if water treatment is effective. Thermotolerant coliforms determine the presence of fecal coliforms, which is more specific than the total coliform count. The presence of fecal coliforms indicates possible contamination of human or animal waste in the food system (Bartram and Pedley 1996, Ashbolt et al. 2001, Washington State Department of Health 2016). Determination of the presence of E. coli can be used to infer pathogens present in the water system, which needs further confirmation and tests to isolate the strain of E. coli bacteria present (Bartram and Pedley 1996, Ashbolt et al. 2001). seawater in the processing of dried, salted fish. The Philippine National Standards for DrinkingWater (PNSDW) of 2017 describes “drinking water” as a collective term for water used for direct human consumption or in food processing. It describes “potable water” as water that complies with its standard limits (Philippine National Standards and Department of Health 2017). As fish is brined, water quality should not pose any threat to consumer health. The PNSDW has set standards for the microbiological quality, inorganic and organic materials and physico-chemical characteristics of water. Table 5 shows the microbiological standards set by the PNSDW. Total coliform, Escherichia coli, and heterotrophic plate count (HPC) are water quality indicators. Total coliforms consist of a wide range of Gram-negative, rod-shaped bacteria that include Wild-caught anchovies (right) and squid (left) are processed and sold in local markets as dried, salted products. These products are fried and cooked before consumption. A 50-g pack usually costs around US$ 0.50 to 1.00 (Photo: J.A. Ragaza). Rows of bamboo stalks serve as drying racks (right). Drying trays for fish are made from bamboo stalks and strips of wire (left). Drying trays for small shrimps, although similar to fish drying trays, are supported by nets and string (Photo: A.A.A. Ching). Small Acetes shrimps, which look similar to krill, are sun-dried on stacked drying trays made from bamboo stalk, net and string (Photo: A.A.A. Ching). Just before sunrise, members of fishing communities arrange brined fish on drying trays to sun-dry for several days. The drying and salting/brining processes happen at the beachfront of waters where the fish were caught (Photo: A.A.A. Ching). Freshly caught fringescale sardines Sardinella fimbriata are lined up on trays in preparation for brining and washing (Photo: A.A.A. Ching). TABLE 5. Microbial qualities of drinking water (adapted from Philippine National Standards and Department of Health 2017). Parame t e r Lo ca l s t andards Total coliform count <1.1 MPN/100mL Thermotolerant coliform/E. coli count <1.1 MPN/100 mL Heterotrophic plate count <500 cfu/mL
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