ABSTRACT
Three (3) samples of dry fish were
collected in Ishiagu Market from different sellers and analyzed
microbiologically. Six (6) bacteria genera isolated namely; Pseudomonas spp., Bacillus spp.,
Streptococcus spp., Micrococuss spp., Klebsiella spp., and Staphylococcus
specie. Among the fungi organisms isolated were Penicillum spp., Fusarium spp., Rhizopus stolonifier, and Geotrichum
spp. The different species indicated had varying microbial content. Mean bacteria count for Sample A was 2.2x104±0.13
CFU/g, Sample B (2.27x104±0.13 CFU/g) and Sample C 3.27x104±0.13
CFU/g also mean fungi count for the samples were 8x102±0.13 CFU/g,
5.7x102±0.13 CFU/g and 7x102±0.13 CFU/g respectively.
Contamination by microorganism came as a result of poor handling, lack of
standard sanitary measure and crude storage method. Improvement on this area
would reduce the rate of microbial contamination.
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND
OF THE STUDY
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) 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 favourable 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., and Tilapia spp amongst
others (Mabawonku et al., 1982; 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. The aim of this
study is to investigate the quality of smoked fish by way of microbial assessment
of Clarias spp. Gotten from Eke
market in L.G.A of Ebonyi State.
1.2 STATEMENT
OF PROBLEM
Fish
are susceptible to a wide variety of bacterial pathogens. Many of these
bacteria capable of causing disease are considered by some to be saprophytic in
nature. These bacteria only become pathogens when fishes are physiologically
unbalanced, nutritionally deficient, or there are other stressors, i.e., poor
water quality, overstocking, which allow opportunistic bacterial infections to
proceed. Some of these bacterial pathogens of fishes are fastidious and require
special growth media for laboratory culture. Others grow at different
temperatures, dependent upon the aquatic environmental temperature of the fish.
1.3 SIGNIFICANCE
OF THE STUDY
Fish
has become an increasingly important source of protein, and other elements
necessary for the maintenance of healthy body, and constitute an important food
component for a large section of the world population. The quality of fish is
of major concern to the food processors, consumers, and public health
authorities. Provision of safe, wholesome and acceptable fish and fish
products, control of contamination is essential from food safety point of view.
The quality of fish degrades due to a complex process in which physical,
chemical and microbiological forms of deterioration are implicated. Fish of
good quality should have bacterial count less than 105 per gram. The greatest
risk to human health occurs due to the consumption of raw, inadequately cooked
or insufficiently processed fish, and fish products. The symptoms of fish food
poisoning include nausea, vomiting, diarrhea, abdominal cramps, headache as
well as muscle and joint pain. Good manufacturing practices should be in place
to minimize the risk of food poisoning associated with the consumption of fish
and seafood products. It is imperative to employ hazard analysis of critical
control points programs in fish and fish product industries in order to prevent
unsafe foods reaching to the consumers. The surveillance of potential
contaminants in harvested sea foods is very crucial to ensure safety of
consumer.
1.4 OBJECTIVE OF THE STUDY
The
main objective of the research is to provide information on the microbial loads
of fish samples found within Ivo local government area.
The
specific objectives include:
1. To
identify the microbial loads of fish samples from selected markets within the
study area.
2. This
study is undertaken to obtain relevant data on how to tackle the microbes
associated with the available fishes in the study area.
1.5 SCOPE
OF THE STUDY
This
research is limited to the study of microbial loads of fish samples found
within Ivo local government area (and does not include a physio-chemical
analysis). It is also limited to such equipment that is available in the basic
science laboratory.
1.6 JUSTIFICATION
OF THE STUDY
The
justification of this study is to provide a useful information on the microbial
loads of smoked fish samples from selected markets within Ivo L.G.A of Ebonyi
State.
The
research helped to increase the scope of smoked fish preparation in the study
area.
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