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Favorite fishes are dangerous fishes

By Masud Arif
The 'JeeoT fishes such as the favourite Magur, Kot. Shole. Taki, Shing etc. are no more as safe as they were for centuries. Ulcers developing on their skin arc feared to be spreading health hazard to a sizeable population all over the country
According to a study, conducted by the Microbiology Department of Dhaka University, the role of the floods in disseminating the disease is not yet clear and it seems probable that the ulcerative disease would have continued Ila spread throughout Bangladesh even If flooding had not occurred.
The study also reported that the ulcerative disease may
spread mainly during the dry season and the fishes that can be preserved In water at home for a few days are mostly attacked by the disease
The ulcer mostly shows on the skin of cat fish (Magur). Shole. Taki, Shing, Koi, Pull and some others. And the dis eased fishes are usually converted into dry fish, fish sellers said.
The study report of Microbiology Department also noted that the bad smell emanating from the flesh of the dead fishes created serious health hazards for the people The occurrence of the fish disease led to fears for human health by local people who blamed the affected fish or water for gastric disorder and other sickness.
The ulcerative disease was reported from Chand pur district in February ’88 and al most the whole country was affected tn a period of a few months.
With the outbreak of the disease the open water pisciculture programme throughout the country also faced a serious setback.
There are many reports on the Isolation of enlerotoxlc bacteria from infected and non-lnfectcd fish in different countries and there arc also reports on the isolation of drug resistant, haemolytic bacteria from the aquatic environments and infected fish," the study noted.
Another study conducted by the Fisheries Technology Department of Bangladesh Agricultural University, Mymenslngh stated that llilsa fishes were being contaminated during post-harvest period through a variety of surfaces including container and market floor.
"Moreover, unhygienic handling, transportation and marketing may also contribute to the total bacterial load in fish which is particularly responsible for early spoilage," the study pointed out.
The study report prepared by M Enamul Huq, M Nazrul Islam and S C Chatterjee held that a better quality of iced and salted Hilsa could be produced by Improving traditional techniques of marketing.
Hilsa is generally preserved in Ice for a short period during marketing. Traditional salting preservations arc also being done In many parts of the country..
But Hilsa being a fatty fish deteriorates rapid iy during icing and sailing.
The study reported that the skin surface of the market llilsa contained less bacteria than the gills and intestines.
The salted fish becomes contaminated with a variety of halophilic bacteria when solar salt is used. In traditional practice sailed fish are stored in bamboo-made baskets at normal temperature, which favours the growth of many hoiotolerant microorganisms. Moreover, multiplication of bacteria are favoured during the wet stack stage In sailing resulting in the reduction of shelf life of the products.
“Gross contamination could be avoided by general cleaning and sanitation of boats, landing decks, containers and use of ice of good bacteriological quality', the study pointed out.
Hilsa is one of the most common and favourite fish not only to our people but also In this subcontinent. In Bangladesh llilsa (Hilsa llisa) Is the largest single important fishery comprising about 24% of the yearly catch.