Microbial Screening Of Smoked Fishes Sold In Umuahia Metropolis For Pathogenic Microorganisms

ABSTRACT

As one of the common sources of protein available to man, fish is highly consumed due to its lower cholesterol content and price. So it forms a rich protein source for both poor and rich. As a part of checkmating the public health risks associated with this general dependence of the population on fish, the microbiological assessment of smoked fish, sold in Umuahia was embarked on with the aim of ascertaining the microbial quality, the presence and prevalence of microorganisms of public health importance. The selected smoked fish samples examined were Herring- Horse Mackerel - Trachurus trachurus ("Kote"), Gadus morhua ("Panla") and Atlantic Mackerel- Scomber scombrus ("Titus"). The examined fish samples that were obtained were contaminated with some bacteria species. The average total bacterial counts from all the samples ranged from Log 4.90 cfu/g to Log5.20 cfu/g. Scomber scombrus (Titus), Trachurus trachurus (Kote), had higher average total bacteria counts of Log 5.20 cfu/g. and Log5.11 cfulg respectively while fungal count from all samples ranged from Log 4.90 cfu/g to Log 4.60 cfulg. The mean results of viable heterotrophic bacteria and fungi count showed no significance difference for the collection sites. Identified bacteria, include: Staphylococcus aureus, E. coli, Bacillus cereus., Salmonella sp., whereas fungi are Penicillium sp., and Aspergillusfiavus. This high level of microbial contamination can be traceable to handlers, and environment to which this fish is exposed during smoking and selling exercises, and considering the danger it portends to human health, public health and food safety authorities should intensify their monitoring efforts towards controlling such contamination. Adequate cooking is recommended for consumers of smoked fish to prevent food borne illnesses.