Fish is a major source of protein in Malawi, contributing about 70% of total animal protein consumed. However, this food resource is typically subjected to poor handling, storage and transportation in Malawi as it changes hands from fishermen through sellers and finally to consumers. Such poor handling exposes the product to contamination by foodborne pathogens and may predispose the fish to formation of histamine. The aim of this study was to determine the prevalence of selected foodborne pathogens and concentration of histamine in common fish species consumed in Malawi and to evaluate handling practices that may be associated with the incidence of these hazards. Raw samples (n=40) collected from Lakeshore and Blantyre markets and cooked samples (n=40) from Mbayani Township households were analyzed for presence of Salmonella spp., Staphylococcus aureus, Listeria spp. and E. coli O157:H7. Fish were frequently contaminated with Salmonella spp., Staphylococcus aureus, or E. coli O157:H7 in Lakeshore and Blantyre markets (50% incidence) and Mbayani Township households (63%). Raw/market samples and cooked samples from homes had similar pathogen incidence (P>0.05). Sixty-six percent of the samples had histamine concentrations exceeding 50 mg/kg, the guidance level for histamine identified by the US Food and Drug Administration. Preservation method did not influence histamine concentration within fish species (P>0.05) No correlations between incidence of food safety hazards and handling practices in homes or after harvest were identified.
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