The Prevalence of Microorganisms and Their Impact on the Wholesomeness of Particular Nile Fish and Fish Products

Abstract

Islam does not have any particular requirements or restrictions on the consumption of fish, except the toxic ones. The type of fish, as well as the practises used in processing and handling it, are some factors that must be taken into account when determining whether fish can be included in halal food. As long as proper handling and processing procedures are followed, all fish types are regarded as halal and acceptable for consumption. Fish and fish products’ quality and safety can be significantly impacted by microorganisms, including microbial contamination, parasites, and fungi. Both microbial contamination and spoilage bacteria can result in unacceptable flavours, odours, and texture changes in fish, as well as foodborne illnesses. The implementation of control measures, such as good manufacturing practises, sanitary handling procedures, appropriate temperature control, and efficient cleaning and sanitization protocols, is crucial to ensuring the wholesomeness and safety of fish and fish products. This book chapter’s goal is to discuss the prevalence of microorganisms and how they affect the wholesomeness of fish and fish products from freshwater.