Evaluation of Microbial Communities in Traditionally Dried Churi Fish from Patuakhali
Dried fish is an important and widely consumed food in coastal Bangladesh, particularly in local markets. Churi fish (Trichiurus lepturus), commonly known as ribbonfish, is often dried using traditional methods that may expose the product to environmental contamination during processing, handling, and storage.This study aims to investigate the microbial profile of dried Churi fish collected from local markets in Patuakhali. By identifying the types and levels of microorganisms present, the research provides insight into the overall hygienic quality and safety of this commonly consumed food. The findings will raise awareness of potential microbial risks associated with the consumption of dried fish and emphasise the importance of improved handling and preservation practices.