Zero Hunger (SDG 2), Good Health & Well-being (SDG 3)
Assessment of post-harvest practices of tuna sold at the honiara fish market in the Solomon Islands Madeline Kili Solo* 1 , Jimaima Lako 2 , Francis Mani 3 , Gilianne Brodie 4 1 Department of Fisheries Studies, Solomon Islands National University, Solomon Islands 2 School of Applied Sciences, Fiji National University, Fiji Islands 3 School of Agriculture, Geography, Environment, Oceans & Natural Resources, The University of the South Pacific, Fiji Islands 4 Institute of Applied Sciences, The University of the South Pacific, Fiji Islands The study aims at assessing the impacts of post-harvest 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 post-harvest handling practices; and 2) determination of time-temperature, quality index, histamine and microbial load of tuna and contact surfaces. Sampling was conducted on both 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 9-10hrs with low or no ice after catch were 3ºC for FT and 15ºC for BT, while DS samples were 26ºC and 31ºC 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 <50ppm, 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.
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© The Author(s), 2023
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