Journal of Animal Research
  • Year: 2020
  • Volume: 10
  • Issue: 6

Salmonella load in rui fishes and suggestive remedies in cooking process of Bangladeshi dish

  • Author:
  • Sabira Sultana1, Bidduth Kumar Sarkar2, Prema Modak3, Sukalyan Kumar Kundu4*
  • Total Page Count: 11
  • Page Number: 869 to 879

1Department of Pharmacy, Jahangirnagar University, Savar, Dhaka, Bangladesh

2Department of Pharmacy, Ranada Prasad Shaha University, Narayanganj, Bangladesh

3Department of Pharmacy, Jahangirnagar University, Savar, Dhaka, Bangladesh

4Department of Pharmacy, Jahangirnagar University, Savar, Dhaka, Bangladesh

*Corresponding author: S Sultana; E-mail: sabira.zoology@gmail.com

Online published on 27 May, 2021.

Abstract

Bangladesh is a riverine country. At present we are 4th top producer of fish in the world Rice and fish in our main food. Among fishes, Rui (Labeo ruhita) is the most popular and tasty fish for Bangladeshi people. The major fisheries sectors of Bangladesh support not only the domestic needs but also contributes to world export markets. It fulfills a major portion of the protein requirement of the general mass. Bangladeshi people cooks this fish in several ways, without marinate and marinate it will salt & turmeric powder and then fry it and boil it and making most of their daily dish. But a lot of Bangladeshi specially the children are infected by typhoid for which Salmonella sp. is responsible. Food is one of the carriers of Salmonella.

HIGHLIGHTS

Turmeric marinated Rui fish fried for 3 minutes at 400°C has no Salmonella.

Salt marinated Rui fish fried for 15 minutes has no Salmonella.

Salt marinated Rui fish boiled for 10 minutes at 400°C has no Salmonella.

Keywords

Salmonellosis, Typhoid, Morbidity, Mortality, Pathogen, Enterocolitis, Contaminated