DETERMINATION OF MICROBIAL LOAD ON SMOKED FISH SOLD
ABSTRACT
Microbial assessment of smoked Scombia scombia spp. of fish procured from two markets in Owerri metropolis was carried out. The samples were analyzed using bacteriological and fungi media. The average bacteria counts ranges from 3.1X106-6.8X106cfu/g while the average fungi counts ranges from 0.0-0.3X106cfu/g. Four species of bacteria were isolated which areStaphylococcus aureus, Escherichia coli, bacillus spp., and Salmonella spp. Three species of fungi isolated are Mucor spp., Yeast spp., and Aspergilus spp. The higher levels of microorganisms identified from smoked fish purchased from the markets can be attributed to poor handling and improper smoking process adopted by fish mongers.
CHAPTER ONE
1.0 INTRODUCTION/LITERATURE REVIEW
1.1 INTRODUCTION
Fish is a very vital source of high quality protein and constitutes an important part of man’s diet. It is the most important animal protein food available in the tropics, and it represents about 14% of all animal protein on a global basis (Abolagba and Melle, 2008; Eyo,1997; 2001; Clucas and Ward, 1996) who noted that, immediately fish dies, it remains in first class quality only for a short while. However, spoilage soon sets in which is occasioned by an increase in the ambient temperature that triggers favorable conditions for microorganisms to thrive. Thus, the quality of fish as well as its potential keeping time deteriorates rapidly leading to food loss with regards to acceptable quality. This deterioration is due to growth of microorganisms or non-microbial causes such as lipid oxidation (Martin, 1994). Essuman (1992) stated that Africa is endowed and constitute a rich source of numerous species of fresh fish. Such species include Clarias spp, Bagrus spp., Tilapia spp amongst others (Mabawonku et al., 1982 and Motwani, 1970). The smoking of fish from smouldering wood for its preservation dates back to civilization (Olokor, 2007). It is also noted that apart from giving the product a desirable taste and odour, smoking provides a longer shelf life through its anti-bacterial and oxidative effect, lowering of pH, imparting desirable colouration as well as accelerating the drying process and acting as antagonist to spoilage agents (Sengor et al., 2004; Eyo, 2001; Horner, 1997). Martin (1994) stated that bacteria (Staphylococcus aureus), yeasts (Saccharomyces cerevisiae) and moulds (Penicillium and Aspergillus) were the commonest microorganisms associated with smoked fish.
Terms of Use: This is an academic paper. Students should NOT copy our materials word to word, as we DO NOT encourage Plagiarism. Only use as a guide in developing your original research work. Thanks.
Disclaimer: All undertaking works, records, and reports posted on this website, eprojectguide.com are the property/copyright of their individual proprietors. They are for research reference/direction purposes and the works are publicly supported. Do not present another person’s work as your own to maintain a strategic distance from counterfeiting its results. Use it as a guide and not duplicate the work in exactly the same words (verbatim). eprojectguide.com is a vault of exploration works simply like academia.edu, researchgate.net, scribd.com, docsity.com, course hero, and numerous different stages where clients transfer works. The paid membership on eprojectguide.com is a method by which the site is kept up to help Open Education. In the event that you see your work posted here, and you need it to be eliminated/credited, it would be ideal if you call us on +2348064699975 or send us a mail along with the web address linked to the work, to eprojectguide@gmail.com. We will answer to and honor each solicitation. Kindly note notification it might take up to 24 – 48 hours to handle your solicitation.