EC Microbiology

As one of the common sources of protein available to man, fish is highly consumed due to its lower cholesterol content and price. Fish is 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 Ojoo and Bodija markets were investigated to determine the safety of fish consumed and to ascertain if the fish provided the expected nutritional value to the consumer. A total of 3 different smoked fish samples Alaska pollock (Panla fish) from Ojoo, Smoked Clupea harengus (Shawa fish) from Bodija and smoked Scomber scombrus (Smoked Alaran fish) were collected from Ojoo and Bodija markets and were analysed microbiologically for bacteria and fungi count. Twenty bacteria and ten fungi were isolated from smoked fish obtained from Bodija and Ojoo markets. The isolates were characterized and identified as Staphylococcus aureus, Salmonella typhi, Shigella spp, Bacillus cereus, E. coli, Pseudomonas spp, Klebsiella spp. and fungi such as Aspergillus flavus, Aspergillus niger, Cladosporium spp., Mucor spp., Penicillium chrysogenum, Fusarium moniliforme and Penicillium viridicatum. Sensory evaluation revealed that appearance, odor, and flavor of Sample A (Smoked Clupea harengus (Shawa fish from Ojoo market) were the most preferred. Sample A had the lowest moisture content (20.00%), better keeping quality and high percentage crude protein (40.22%). Physiochemical analysis (Total volatile base nitrogen, Thiobarbituric acid, Peroxide value and pH) was used to check the quality of the smoked fish. Only sample A (Smoked Clupea harengus (Shawa fish from Ojoo) had 20 mgN/100g of Total volatile base nitrogen that is within the TVBN acceptable range. Majority of the bacteria isolated in this research were multi drug resistant. However, some of the isolated bacteria were susceptible to Ciprofloxacin and Amoxicillin, which could be selected as drugs of choice to treat infection that emanate from smoked fish. High level of microbial contamination observed in these work can be traceable to handlers and environment to which this fish is exposed during smoking. Considering the danger smoked fish contamination portends to public health, food safety authorities should intensify their monitoring efforts towards controlling such contamination.

Keywords: Smoked Fish; Microorganisms; Antibiotics; Microbiological Assessment and Sensory Evaluation

1. Böhme K Inmaculada., et al. “Species Identification of Food Spoilage and Pathogenic Bacteria by MALDI-TOF Mass Fingerprinting, Food Quality, Dr. Kostas Kapiris (Edition.)”. Retrieved February 14^th (2018).
2. “Year Book of Fishery Statistics Summary Table”. FAO, United Nations, Rome (2006): 48.
3. Singham P., et al. “Importance of Objective and Subjective Measurement of Food Quality and their Inter-relationship”. Journal of Food Processing and Technology9 (2015): 1-7.
4. Akande GR and Tobor JG. “Improved utilization and increased availability of fishing products as an effective control of aggravated animal protein deficiency induced malnutrition in Nigeria”. Proceedings of the 10^th annual conference of the fisheries society of Nigeria (1992): 18-31.
5. Pan BS and James. “Histamine in Marine producer. Production by Bacteria measurement and prediction of formation”. Fisheries Technical paper no 252 Food and Agricultural Organization of the United Nations (FAO) Rome (1985).
6. Oyeleye O. “Export potential of smokeked fish trade in Nigeria the Guardian 1989. 27”. The Guardian Newspaper Publication, Lagos, Nigeria (2003).
7. Kumolu-johnson CA., et al. “The effect of smoking on the nutritional qualities and shelf-life of Clarias gariepinus”. African Journal of Biotechnology1 (2010): 73-76.
8. Adebowale BA., et al. “Comparative quality assessment of fish (Clarias gariepinus) smoked with cocoa pod husk and three other different smoking materials”. Journal of Food Technology 6 (2008): 5-8.
9. Kilcast D. Sensory Analysis for Food and Beverage Quality Control. A practical guide Trends in Food Science and Technology (2010).
10. Nyarko HD., et al. “Microbial profile of smoked sardine m (Sardilella aurita) at smoking sites and market centres of Tema, Ghana”. Applied Science Research3 (2011): 443-453.
11. Akise OG., et al. “Mycoflora of three fish species smoke-dried using rubber wood (Hevea Brassillensis) in Nigeria”. Journal of Agricultural Science5 (2013): 396-402.
12. Pratiwi C Rahayu., et al. “The effect of temperature and relative humidity for Aspergillus flavus BIO 2237 growth and aflatoxin production on soybeans”. International Food Research Journal1 (2015): 82-87.
13. Public Health England. “Detection and Enumeration of Listeria monocytogenes and other Listeria National Infection Service”. Food, Water and Environmental Microbiology Standard Method FNES22 (F19); Version (2018): 4.
14. Benson HJ. “Microbiological applications: Laboratory Manual in General Microbiology”. Complete version, 5^th McGraw-Hill, New (2002).
15. District Laboratory practice in tropical Countries part 2 (lower price Edition Edinbough building U.K (2004): 152-154.
16. Edwards RA., et al. “Comparative genomics of closely related salmonellae”. Trends in Microbiology2 (2002): 94-99.
17. Fish processing Technology in the tropics. National institute for fresh water fisheries research NFFR. New BUSA, Nigeria (2006): 154-160.
18. Pepper LOL and Gerba CP. “Application of Microbial risk assessments to the development of standard for enteric pathogen in water used to irrigate fresh produce”. Journal of Food Protection 786 (2005): 67-78.
19. Ellis D Davis S., et al. Description of Medical Fungi second edition printed in Adelandeby Nexus print solution under dale. South Australia (2007).
20. Official Methods of Analysis (18^th Edition). Association of Official Analytical Chemists International Maryland, U.S.A (2000).
21. Oladipo IC and Jadesimi PD. “Microbiological analysis and nutritional evaluation of West African soft cheese (wara) produced with different        preservatives”. American Journal of Food and Nutrition1 (2013): 13-21.
22. Karim OR and Akanji AM. “Olopade Effect of Dry Cooking Methods on the Nutritional value of Bonga (Ethmalosa imbrata) and Sardine (Sardinella auratus) fishes”. International Journal of food Research 2 (2007): 327-331.
23. Akinwumi FO Kehinde and T Adegbehingbe. “Microbiological Analysis of Three of Smoked Fish Obtained from the Ondo State, Nigeria”. Food and Public Health4 (2015): 122-126.
24. Effiong BN and Tafa JL. “Proximate Composition of Nutrients in Adult Clarias gariepinus, Heterobranchus longifilis and their hybrid”. In Proc. of the 20^th Annual Conference of FISON (2005): 550-553.
25. Hasan MM Shikha., et al. “Quality assessments of traditional, rotary and solar tunnel dried small indigenous fish products”. Bangladesh Journal on Fish Research 10 (2006): 73-84.
26. , et al. “Bacteria floral in the gut and respiratory organ of Claris gariepinus in fresh water and brackish water Ondo State South West Hospital of Nigeria”. International Journal of Biological and Molecular Agricultural and food aid Biotechnology Engineering 8.6 (2014): 558-561.
27. Shinkafi SA and UKwaja VC “Bacteria associated with Tilapia fish Oreochromics niloticus sold at sokoto Cenral Market in sokoto”. Nigeria Journal of Basic Applied Science2 (2010): 217-221.
28. Olsen H., et al. “Typhoid fever”. The New England Journal of Medicine22 (2002): 1770-1782.