EVALUATION OF MICROBIOLOGICAL TRAITS, ANTIBIOTIC RESIDUE AND FORMALDEHYDE RESIDUE BY TRACKING SEASONAL VARIATIONS IN A SELECTED FISH SPECIES COLLECTED FROM DIFFERENT FISH MARKETS IN PUNJAB, INDIA

Abstract

The study aimed to assess microbiological parameters, antibiotic concentrations, and formaldehyde residues in four fish species - Wallago attu, Labeo rohita, Pangasianodon hypophthalmus, and Rastrelliger kanagurta - sourced from both inland and marine sectors, encompassing culture and capture fisheries. These fish were collected from the Amritsar, Jalandhar, Ludhiana, Mohali, and Bathinda fish markets in Punjab, India, over four distinct seasons (post-monsoon, winter, pre-monsoon, and monsoon) from September 2021 to August 2022. The study focused on evaluating Total Plate Count (TPC), Escherichia coli, and Staphylococcus aureus. Additionally, it investigated antibiotic residues and formaldehyde presence to ensure consumer safety. TPC levels in various fish species ranged from 1.193.22×104 cfu/g across different seasons and markets. Elevated levels of E. coli (2.46 - 4.46×10² cfu/g) and S. aureus (2.33 - 4.73×10³ cfu/g), exceeding permissible limits, presented a notable public health concern. The monsoon season recorded the highest microbiological counts in all fish species sampled. Bathinda's fish market had higher average microbiological values compared to the other markets, potentially due to factors like ice quality, hygiene standards during packaging, and storage and transportation processes. In terms of antibiotic residues, the concentrations of chloramphenicol (0.001 - 0.019 µg/kg), nitrofurantoin (0.001 - 0.026 µg/kg), and oxytetracycline (0.001 - 0.028 µg/kg) in the selected species were found to be below permissible limits, ensuring the fish's safety for consumption. No formaldehyde residues were detected in any of the fish species across all seasons and markets, further confirming their safety. Addressing bacterial contamination through scientific interventions remains essential for public health and environmental sustainability.

Keywords

• fish markets
• commercial fish
• antibiotic residue
• formaldehyde residue
• consumer safety