This study evaluated the effectiveness of three traditional preservation methods drying, salting, and smoking on the survival of Staphylococcus aureus in Sardinella longiceps (Indian oil sardine) in Estancia, Iloilo, a major artisanal fishing hub in the Philippines. Few studies have examined how these artisanal practices perform under real community conditions, despite their continued importance in local food security and fisheries livelihoods. A completely randomized design was employed, with microbial growth measured as colony-forming units (CFUs) on Mannitol Salt Agar. Results showed significant differences among treatments, with smoking producing the highest microbial reduction, followed by salting and drying. The findings provide evidence that smoking remains the most reliable traditional method for extending shelf life and reducing microbial risks, while highlighting the need to integrate traditional practices with modern food safety innovations to strengthen both public health and artisanal fishery sustainability.
Layda. et al. (Thu,) studied this question.