Muscat - A group of researchers from Sultan Qaboos University and Monash University, Malaysian campus, who investigated the safety of traditional dried anchovies by characterising their microbial flora in a study published by African Journal of Microbiology Research in July 2013, found high levels of microbial contamination.
A press release stated that anchovies, small coastal pelagic fishes, found in most marine environments and during most seasons of the year are salted, pickled, smoked and marinated.
In Oman, anchovies are caught by trawling net, generally handled under unhygienic conditions, traditionally dried under the sun for three to five days, packed in sacks and stored at ambient temperature for a few weeks before consumption.
'The properties of dried anchovies such as water content and microbial load vary due to fluctuation in processing conditions which could affect the quality and safety of the product.
'Anchovies are associated with scombroid-poisoning due to biogenic amines contents such as histamine, putrescine and cadaverine.
'In the Gulf including the sultanate, dried anchovies are consumed without any heat treatment which could be risky,' the release stated.
© Muscat Daily 2013
