ABSTRACT: The research work examines Determination Of Microbial Load On Smoked Fish Sold in Uyo Market. Fish samples were analysed using Macconkey agar and nutrient agar for fungi and bacteria load of the smoke fish samples. The genera of isolates identified includes; Bacillus pp, Aspergillus, candida, pencillum, staphylococcus, E. coli and fubarium, the mean total microbial load of was highest for bacteria when compared with that of fungi. The occurrence of bacteria species was higher with the bacteria than the fungi. For example bacillus and staphylococcus were the most isolated organisms from the entire fish sample.
Determination of Microbial Load on Smoked Fish Sold in Uyo Market
CHAPTER ONE
INTRODUCTION
1.1 Background of the Study
Fish is one of the best sources of proteins, vitamins and minerals and essential nutrients required for supplementing both infant and adult diets. In Nigeria, fish is eaten fresh, preserved or processed (Smoked) and form much – cherished delicacy the eat across socio-economics age, religious and educational barriers (Adebayo – Tayo et al, 2008).
Fish is soft and easily damaged, therefore rough handling and bruising results in contamination of the flesh. Fish well become until for human consumption within about one day of capture, unless it is subjected to some form of processing or preservation. Even after one fish has been processed, particularly if traditional methods have been used, the fish is still subject to many forms of spoilage.
The microbial flora associated with freshly harvested fish is principally a function of the environment in which the fish are caught and not of the species hence, the indigenous microbial population of fish can vary significantly (Shewan, 1977).
Fish because of their soft tissues and aquatic environment are extremely susceptible to microbial contamination. Millions of bacteria many of them potential spoilers are present in the surface slime, on the gills and in the intestines of live fish, although the flesh itself is normally sterile. Bacterial growth and invasion on the fish are prevented by body’s natural defend system during use but after death the by the defense system breaks down and the bacteria multiply and invade the flesh.
1.2 Statement of the Problem
The belief most people have is that smoked fish is sterile and can be without further heat at the market before any post-smoking processing is done. The study was aimed at understanding the safety of smoked fish products during and after the smoking process. It identified microorganism that contaminates smoked fish and made appropriate recommendations for mitigation.
Determination of Microbial Load on Smoked Fish Sold in Uyo Market
1.3 Objectives/Purpose of the Study
The purpose of this study is to examined the Determination Of Microbial Load On Smoked Fish Sold in Uyo Market.
The specifies objectives are:
- To determine the number of Bacteria smoked fish.
- To detect and quantity fungi, species in smoked fish.
- To enumerate the associate microorganisms in smoked fish
