ABSTRACT

Microbial quality of frozen fishes obtained from three different markets were carried out using standard methods. The total viable count ranged from 1.2x104cfu/g to 1.9 x104cfu/g for Ndoro market, 1.4 x104cfu/g to 1.8 x104cfu/g for Orieugba and 1.2 x104cfu/g to 2.0 x104cfu/g for Ubani. Total fungi count showed their percentage occurrence of 6.6.7% (Ubani), 55.6% (Ndoro) and 55.6% (Orieugba). The bacteria isolated from fish samples were Staphylococcus, Proteus, Salmonella, Micrococcus, and E.coli specie, while fungi isolated were Aspergillus, Penicillum, and Yeasts. The study showed that the frozen fish samples were heavily contaminated which may be as result of poor sanitary practices employed by the vendors. This is of public health concern as these organisms are known causes of foodborne diseases.

TABLE OF CONTENTS

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

1.2 Aims and objectives 4

CHAPTER TWO

2.0     LITERATURE REVIEW 5

CHAPTER THREE

3.0 MATERIALS AND METHODS 9

3.1 Source of materials 9

3.2 Sampling and sample preparation 9

3.3 Media preparation 9

3.4 Microbiological analysis 10

3.5 Determination of microbial flora 11

3.5.1   Characterization of bacteria isolate 11

3.5.1.1 Colony features  12

3.5.1.2 Microscopic features 12

3.5.1.3 Biochemical reaction 12

3.5.1.4 Sugar utilization test 12

3.5.2 Characterization of fungi isolates 12

3.5.2.1 Colony feature 13

3.5.2.3 Structural features 13

3.5.3 Identification of isolates 13

3.5.4 Determination of prevalence 13

3.6. Statistical analysis 14

CHAPTER FOUR

4.0 RESULTS 15

CHAPTER FIVE

5.0 DISCUSSION, RECOMMENDATION AND CONCLUSION 20

5.1 Discussion 20

5.2 Recommendation 22

5.3 Conclusion 23

References 24

      Appendix