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Research Article Open access CC BY 4.0

Methods Adopted in the Preservation of Fish and their Health Implications to the People of Sampou, Bayelsa State

H. O. Stanley, F. O. Anusiobi, I. W. Okereke, A. Ebipa, B. C. Egwu, H. F. Briggs, T. P. Bestman, L. R. Dekawei, D. S. Elliot-Wokoro

European Journal of Nutrition & Food Safety · pp. 1–7 · Published 17 Dec 2022

10.9734/ejnfs/2022/v14i121275

Abstract

The methods adopted to preserve fish can affect its nutritional quality owing to the likelihood of deposition of chemical and biological agents, which can also be injurious to health upon consumption. This study aimed to assess the impact of these preservation methods on the health of the people of Sampou. A descriptive cross-sectional study was conducted among people of Sampou, aged between 15-60 years. Data were collected from 364 respondents using interview and self-administered questionnaires and analyzed using Statistical Package for Social Sciences (SPSS) version 20. The study shows that smoking is the most common method of fish preservation in Sampou because it's easily accessible. Result of the study also revealed that fish preservation methods have health implications, such as burns, eye irritation, cough, asthma exacerbation, bronchitis, fever and chest pain. Although, smoking tends to prolong the shelf life of the fish it impacts adversely on health. It was recommended that farmers should seek support to build a solar powered cold room storage in Sampou, while the government should provide funds which will help fish farmers get better equipment. Medical officers and other healthcare workers should encourage regular medical screening and check up for fish farmers.

Fish preservation methods public health

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