Assessment of Postharvest Practices of Tuna Sold at the Honiara Fish Market in the Solomon Islands

Madeline Kili Solo; Jimaima Lako; Francis Mani; Gilianne Brodie

doi:10.1155/2023/6594017

Assessment of Postharvest Practices of Tuna Sold at the Honiara Fish Market in the Solomon Islands

Int J Food Sci. 2023 Aug 19:2023:6594017. doi: 10.1155/2023/6594017. eCollection 2023.

Authors

Madeline Kili Solo¹, Jimaima Lako², Francis Mani³, Gilianne Brodie⁴

Affiliations

¹ Department of Fisheries Studies, Solomon Islands National University, Solomon Islands.
² School of Applied Sciences, Fiji National University, Fiji.
³ School of Agriculture, Geography, Environment, Oceans & Natural Resources, The University of the South Pacific, Fiji.
⁴ Institute of Applied Sciences, The University of the South Pacific, Fiji.

Abstract

The study is aimed at assessing the impacts of postharvest handling practices on the quality and safety of tuna sold at the Honiara Fish Market (HFM), Solomon Islands. Two major approaches were adopted: (1) face-to-face interviews of 60 participants using questionnaires and physical observations of the supply chains and postharvest handling practices and (2) determination of time-temperature, quality index, histamine, and microbial load of tuna and contact surfaces. Sampling was conducted on both the wet season (WS) and dry season (DS), of which 36 samples from both batches of fresh tuna (FT) and brined tuna (BT) were analyzed. Three critical control points (CCPs) were identified in the supply chains of both FT and BT, where samples were obtained for scientific analyses. The average body temperature for WS tuna exposed for 9-10 h with low or no ice after catch was 3°C for FT and 15°C for BT, while DS samples were 26°C and 31°C for FT and BT, respectively. The quality index (QI) for WS showed a significant difference (P < 0.05) at 0 for FT and 8 for BT, while both DS showed a significant increase at 16 for BT and 5 for FT. Histamine levels for all the samples increased across the three CCPs, however with levels <50 mg/L, while microbial load for both seasons and for both samples were within the required specifications. However, contact surfaces for both seasons revealed high levels of microbial contamination. This study reveals that poor handling practices along the tuna supply chains of fish sold at the HFM were observed; however, all the tuna was safe for consumption when cooked properly.