World Journal of
Pharmaceutical and Life Sciences

HEALTH RISK ASSESSMENT OF SKIPJACK TUNA (Katsuwonus pelamis) FROM ARTISANAL FISHERIES IN ABIDJAN

Dago Noel*, Lagou Valery Claver and Assa Rebecca Rachel Ablan

ABSTRACT

Tuna from small-scale fishing is an important part of the fisheries resources consumed in Côte d'Ivoire. However, its sanitary quality remains questionable due to the lack of control and the precarious conditions of its production. The aim of this study is to characterise the tuna produced by artisanal fishing and to assess the health risks incurred by consumers of this foodstuff. This is precisely Listao tuna (Katsuwonus pelamis). To do this, an analysis of the physico-chemical and microbiological characteristics was carried out and the health risks were determined. The results show that most of the parameters investigated are within the tolerable range. Thus the high histamine level remains below the tolerable threshold (100 ppm / 100 g). Mercury, a metal that is dangerous to human health and considered to be the major chemical risk for fish consumers, was detected in very low concentrations in the samples analysed (<1 mg/kg). Although they are considered as trace metals in food, the concentrations of cadmium and arsenic are very high compared to mercury. Microorganisms indicative of poor hygiene practices such as Aerobic Mesophilic Germs (AMG) were found in all samples at concentrations above the reference value (FM ? 5.10?). Anaerobic sulphite reducing microorganisms (ASR) were found in the samples but at acceptable concentrations. The pathogenic germ Escherichia coli was found in all samples at concentrations above the reference value (F>100). The other pathogens Vibrio paraemolyticus, Salmonella typhi and Staphylococcus aureus were not detected in any of the samples analysed. The unsatisfactory tuna samples consisted of 55% smoked tuna and 54% fresh tuna. However, the eating habits of Ivorians, who very often eat cooked tuna, make it possible to eliminate these dangers and reduce the health risks. In view of the results obtained, the tuna produced in Abidjan from artisanal fishing can be considered safe for its consumers. It can therefore contribute effectively to the food security of the population.

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