Storage Conditions and Microbial Quality of Smoked Dry Herring in Ghana.

A microbial profile of smoked dry herring stored under various storage conditions for up to 6 months at ambient temperature was determined. The fish were stored in polyethylene bags, polyethylene bags with desiccant, the traditional oven storage, modified storage structure, and freezer (control) storage. The fish stored in polyethylene bags with or without desiccant spoiled rapidly.

Survey of the Microbial Quality of Dry Fish, Cassava and Okra in Ghana.

A microbial profile of dry foods in Ghana including smoke dried herrings, salt dried tilapia, salt dried trigger fish, gari, kokonte and okra was evaluated. Okra had the highest aerobic count of 42 × 10, followed by kokone 16-20 × 10, smoke dried herrings 0.2-4 × 10, salt dried tilapia 3-4 × 10, salt dried trigger fish 3- 44 × 10 and gari 3-34 × 10.