Screening Of Fried Fish Sold In Umuahia For Organisms Of Public Health Importance

Abstract 

Fried fish sold within Umuahia metropolis was screened for organisms of public health importance. Four samples were obtained from six locations; Ubani market, MOUAU food village, Ahiaeke market, Ndioru market, Umuariaga market, and isi-gate. The bacteria isolated and their percentage occurrence were Staphylococcus aureus (100%), E. coli (85%), Bacillus sp, (35%), Micrococcus sp (20%), and Salmonella sp (70%). The Fungi isolated were Aspergillus sp, Penicillium sp and Fusarium sp. The highest total heterotrophic count of 9.0 X 104 was recorded by the samples 6 and 16 from Ndioru market and MOUAU food village respectively while the lowest of 4.0 X 103 was recorded by the samples 14 and 20 from Ahiaeke and Umuariaga markets respectively. The fungal count was highest in sample 2 from isi-gate market 1.2 X 103 and least count of 5.0 X 102 was recorded in sample 6 from Ndioru market. The result of this study revealed that fried fish sold for public consumption contains pathogens which are implicated in food poisoning.

TABLE OF CONTENTS

Cover page ﾿  

Title page ﾿ i

Certification ﾿ ii

Dedication ﾿ iii

Acknowledgements ﾿ iv

Table of contents ﾿ v ﾿

List of tables ﾿ vi

Abstract ﾿ vii

CHAPTER ONE

1.0 ﾿ INTRODUCTION ﾿ 1

1.1 ﾿ Aims and objectives ﾿ 3

CHAPTER TWO

2.0 ﾿ LITERATURE REVIEW ﾿ 4

2.1 ﾿ Fish ﾿ 4

2.2 ﾿ Nutritional value of fish ﾿ 6

2.3 ﾿ Fried Fish ﾿ ﾿ 7

2.5 ﾿ Frying process ﾿ 7

2.6 ﾿ Nutritional Facts of fried fish ﾿ 7

2.6 ﾿ Pathogens associated with fried fish ﾿ 8

2.6.1 ﾿ Escherichia coli ﾿ 8

2.6.2 ﾿ Salmonella spp. ﾿ 9

2.6.3 ﾿ Vibrio spp. ﾿ 9

2.6.4 ﾿ Listeria monocytogenes ﾿ 10

2.6.5 ﾿ Clostridium  botulinum ﾿ 11

2.6.6 ﾿ Aspergillus ﾿ 11

2.6.7 ﾿ Penicillium species ﾿ 12

2.6.8 ﾿ Fusarium species ﾿ 12

CHAPTER THREE

3.0 ﾿ MATERIALS AND METHODS ﾿ 13

3.1 ﾿ Collection of Samples ﾿ 13

3.2 ﾿ Culture Media Preparation and Sterilization: ﾿ 13

3.3 ﾿ Preparation of homogenate of fish samples ﾿ 14

3.4 ﾿ Inoculation of Samples ﾿ 14

3.5 ﾿ Colony Count of the isolates ﾿ 14

3.6 ﾿ Microscopic features of bacteria ﾿ 15

3.7 ﾿ Gram Staining ﾿ 15

3.8 ﾿ Biochemical Identification and Characterization of isolates ﾿ 16

3.8.1 ﾿ Catalase Test ﾿ 16

3.8.2 ﾿ Coagulase test ﾿ 16

3.8.3 ﾿ Oxidase test ﾿ 17

3.8.4 ﾿ Citrate utilization test: ﾿ 17

3.8.5 ﾿ Carbohydrate utilization test ﾿ 17

3.9   Characterization and identification of fungi isolates ﾿ 18

3.9.1     Microscopic features of fungi ﾿ 18

CHAPTER FOUR

4.0 ﾿ Results ﾿ 19

CHAPTER FIVE

5.1 ﾿ DISCUSSIONS  ﾿ 25

5.2 ﾿ CONCLUSION ﾿ 26

5.3 ﾿ RECOMMENDATION ﾿ 26

REFERENCES ﾿