A REPORT ON THE MICROBIAL QUALITY OF ANCHOVIES Stolephorus spp. FROM CHENNAI REGION

Seafoods have always had a good consumer base in the coastal region of Chennai which also serves as an export hub.  Anchovy (Stolephorus spp.) is a common variety of marine water seasonal fish, widely available in the Bay of Bengal seaboard. Pertaining to its nutritional value and availability it is customarily being dried and consumed. The quality and safety of seafoods has invariably been of concern which generally begins at the fishing stage. The aim of this study was to evaluate the microbial quality of the Anchovy from Chennai markets. Fresh anchovies (2 batches) obtained from different sources in Chennai were analysed as per the FSSAI manual and standard procedures available. The study revealed the presence of Salmonella spp., Escherichia spp., Staphylococcus spp., Bacillus spp. in batch I and Salmonella spp., Klebsiella spp., Staphylococcus spp., Bacillus spp. in batch II. For a small and oily fish variety which is prone to spoilage easily, the safety indicator organisms identified here are detrimental and do not meet standards, thus posing a serious threat to health.  Moreover, given its nutritional value at cheap cost for regular consumption of the population, it is essential that the situation be addressed and calls for the awareness of the local fishing community on the handling and storage of anchovies.