Dried fish is a staple food in many Asian countries, including the Philippines, where it is valued for its affordability, long shelf life, and cultural importance. However, microbial contamination poses significant food safety risks, particularly under traditional drying and market-handling conditions. This study assessed the microbial quality of six dried fish samples collected from local markets, focusing on total plate count, coliforms, yeast and mold, and the presence of Staphylococcus aureus. Total plate counts ranged from 7.2 × 10⁴ to 1.05 × 10⁶ CFU/g, with a mean of 5.7 × 10⁵ ± 3.6 × 10⁵ CFU/g. Coliforms were detected at 50–280 CFU/g, while yeast and mold counts ranged from 1.1 × 10³ to 5.3 × 10³ CFU/g. Notably, S. aureus was detected in 50% of samples, indicating potential public health risks. These findings align with reports from South Asia and Africa, where dried fish often exceed recommended microbial standards. The study underscores the need for stricter monitoring, improved handling practices, and greater consumer awareness to ensure the safety of dried fishery products.
Charena Castro (2026) studied this question.