Page Length: 50

Size: 95 KB

Format: PDF & Word



Microbial assessment of smoked Scombia scombia spp. of fish procured from two markets in Owerri metropolis was carried out. The samples were analyzed using bacteriological and fungi media. The average bacteria counts ranges from 3.1X106-6.8X106cfu/g while the average fungi counts ranges from 0.0-0.3X106cfu/g. Four species of bacteria were isolated which are Staphylococcus aureus, Escherichia coli, bacillus spp., and Salmonella spp. Three species of fungi isolated are Mucor spp., Yeast spp., and Aspergilus spp. The higher levels of microorganisms identified from smoked fish purchased from the markets can be attributed to poor handling and improper smoking process adopted by fish mongers.











1.0                         INTRODUCTION/LITERATURE REVIEW


Fish is a very vital source of high quality protein and constitutes an important part of man’s diet. It is the most important animal protein food available in the tropics, and it represents about 14% of all animal protein on a global basis (Abolagba and Melle, 2008; Eyo,1997; 2001; Clucas and Ward, 1996) who noted that, immediately fish dies, it remains in first class quality only for a short while. However, spoilage soon sets in which is occasioned by an increase in the ambient temperature that triggers favorable conditions for microorganisms to thrive. Thus, the quality of fish as well as its potential keeping time deteriorates rapidly leading to food loss with regards to acceptable quality. This deterioration is due to growth of microorganisms or non-microbial causes such as lipid oxidation (Martin, 1994). Essuman (1992) stated that Africa is endowed and constitute a rich source of numerous species of fresh fish. Such species include Clarias spp, Bagrus spp., Tilapia spp amongst others (Mabawonku et al., 1982 and Motwani, 1970). The smoking of fish from smouldering wood for its preservation dates back to civilization (Olokor, 2007). It is also noted that apart from giving the product a desirable taste and odour, smoking provides a longer shelf life through its anti-bacterial and oxidative effect, lowering of pH, imparting desirable colouration as well as accelerating the drying process and acting as antagonist to spoilage agents (Sengor et al., 2004; Eyo, 2001; Horner, 1997). Martin (1994) stated that bacteria (Staphylococcus aureus), yeasts (Saccharomyces cerevisiae) and moulds (Penicillium and Aspergillus) were the commonest microorganisms associated with smoked fish.


This work is aimed at investigating the microbial load on smoked fish sold at Owerri Metropolis and its objectives is as stated;

  • To determine the microbial load on smoked fish
  • To isolate different organisms from smoked fish
  • To identify them using biochemical and bacteriological test


DISCLAIMER: All project works, files and documents posted on this website, are the property/copyright of their respective owners. They are for research reference/guidance purposes only and some of the works may be crowd-sourced. Please don’t submit someone’s work as your own to avoid plagiarism and its consequences. Use it as a reference/citation/guidance purpose only and not copy the work word for word (verbatim). The paper should be used as a guide or framework for your own paper. The contents of this paper should be able to help you in generating new ideas and thoughts for your own study. is a repository of research works where works are uploaded for research guidance. Our aim of providing this work is to help you eradicate the stress of going from one school library to another in search of research materials. This is a legal service because all tertiary institutions permit their students to read previous works, projects, books, articles, journals or papers while developing their own works. This is where the need for literature review comes in. “What a good artist understands is that nothing comes from nowhere. The paid subscription on is a means by which the website is maintained to support Open Education. If you see your work posted here by any means, and you want it to be removed/credited, please contact us with the web address link to the work. We will reply to and honour every request. Please notice it may take up to 24 – 48 hours to process your request.

WeCreativez WhatsApp Support
Administrator (Online)
Hello and welcome. I am online and ready to help you via WhatsApp chat. Let me know if you need my assistance.