Microbial Quality Of Smoked Fish Sold In Umuahia Main Market, Abia State.
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ABSTRACT
The microbiology of the gill, head and body parts of two fish species (Mackerel and Scumbier) were analyzed using standard microbiology methods. The total viable count for heterotrophic bacteria ranged from 1.3x104— 2.0x104CFU/MIL, while the total viable count for coliform bacteria ranged from 1.1 xl O — 1. 5x1 4 CFU/ML. Bacteria species isolated were Staphylococcus aureus, Pseudomonas aerugonosa, Bacillus cereus, and Escherichia coli, while the firngi isolates were Aspergillus niger, Rhizopus stolonfer, Fusarium solani, Mucor hiemalis, and Penicillium notatum. There was high aerobic plate count detection bacteria and also presence cf food borne pathogens in the samples.
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APA
BLESSING, A. N. (2021). Microbial Quality Of Smoked Fish Sold In Umuahia Main Market, Abia State. . Michael Okpara University of Agriculture. Retrieved June 9, 2026, from http://repository.mouau.edu.ng/works/microbial-quality-of-smoked-fish-sold-in-umuahia-main-market-abia-state-7-2
MLA
BLESSING, AHANTHU NWAMAKA. "Microbial Quality Of Smoked Fish Sold In Umuahia Main Market, Abia State. ." Michael Okpara University of Agriculture, 14 Jul. 2021, http://repository.mouau.edu.ng/works/microbial-quality-of-smoked-fish-sold-in-umuahia-main-market-abia-state-7-2. Accessed June 9, 2026.
Chicago
BLESSING, AHANTHU NWAMAKA. "Microbial Quality Of Smoked Fish Sold In Umuahia Main Market, Abia State. ." Michael Okpara University of Agriculture (2021). Accessed June 9, 2026. http://repository.mouau.edu.ng/works/microbial-quality-of-smoked-fish-sold-in-umuahia-main-market-abia-state-7-2