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