Bacteriological assessment of smoked fish (Clarias Sp.) around Shiroro Lake area of Niger State, Nigeria
Bacteria has been implicated in food poisoning, and smoked fish is not an exception.Generally, fish is highly susceptible to spoilage; therefore this study evaluated the bacteria load in smoked fish from three major locations in Shiroro area of Niger State namely; Gwada, Kuta and Zumba.The smoked fish samples collected from these locations were smeared at both the gills and head regions of the fishes. The bacteria samples identified were Escherichia coli, Bacillus subtilis, Staphylococcus aureus, Staphylococcus epidermis, Pseudomonas aeruginosa, and Samonella typhi, which were common to all the three locations sampled, while only Streptococcus feacaliswas only was found to be present in both Kuta and Zumba location.The frequency of occurrence of these 68 bacteria samples isolated ranges from 8 - 20%, with Bacillius subtilis having the highest occurrence and Pseudomonas aeruginosa have the least occurrence. Out of the total 68 samples, 14 skin samples (20.6%) and 5 gills samples (7.4%) exceeded the acceptable limits of total mesophilic aerobic counts which were 10<sup>6</sup> - 10<sup>7</sup> cfu/g. In the case of total coliform counts, 12 skin samples (17.6%) and 7 gills samples (10.3%) exceeded the acceptable limit which is 4.0 x 102, while in the case of Staphylococcus aureus, 4 skin samples (5.9%) and 2 gills samples (2.9%) exceeded the acceptable limit which is 103 cfu/g. Similarly 3 skin samples (4.4%) and 1 gill sample (1.5%) exceeded the acceptable limit of Salmonella typhi which is 104 cfu/g.
| Main Authors: | , , , |
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| Format: | conference_item biblioteca |
| Language: | English |
| Published: |
FISON
2012
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| Subjects: | Fisheries, Health, Escherichia coli, Bacillus subtilis, Staphylococcus aureus, Staphylococcus epidermis, Pseeudomonas aeruginosa, Nigeria, Shiroro L., Bacteria, Smoked (Clarias spp) fish, Location and recommended values, brackishwater environment, freshwater environment, marine environment, Food poisoning, Cured products, Fish, Fish spoilage, Acceptability, Lake fisheries, Gills, Brain, Evaluation, |
| Online Access: | http://hdl.handle.net/1834/38875 |
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