IDENTIFICATION AND ISOLATION OF MICROBIAL LOAD IN SMOKED FISH SOLD IN AFAHA NSIT MARKET

IDENTIFICATION AND ISOLATION OF MICROBIAL LOAD IN SMOKED FISH SOLD IN AFAHA NSIT MARKET

ABSTRACT

The project examines the Identification and Isolation of Microbial Load of Smoke Dried Fish sold in Afaha Nsit Market. Fish samples were analysed using Macconkey agar and nutrient agar for fungi and bacteria load of the smoke fish samples. The genera of isolates identified includes; Bacillus pp, Aspergillus, candida, pencillum, staphylococcus, E. coli and fubarium, the mean total microbial load of was highest for bacteria when compared with that of fungi. The occurance of bacteria species was higher with the bacteria than the fungi. For example bacillus and staphylococcus were the most isolated organisms from the entire fish sample. 

CHAPTER ONE

INTRODUCTION

1.1     Background of the Study

Fish is one of the best sources of proteins, vitamins and minerals and essential nutrients required for supplementing both infant and adult diets. In Nigeria, fish is eaten fresh, preserved or processed (Smoked) and form much – cherished delicancy the eat across socio-economics age, religious and educational barriers (Adebayo – Tayo et al, 2008).

Fish is soft and easily damaged, therefore rough handling and bruising results in contamination of the flesh. Fish well become until for human consumption within about one day of capture, unless it is subjected to some form of processing or preservation. Even after one fish has been processed, particularly if traditional methods have been used, the fish is still subject to many forms of spoilage.

The microbial flora associated with freshly harvested fish is principally a function of the environment in which the fish are caught and not of the species hence, the indigenous microbial population of fish can vary significantly (Shewan, 1977).

IDENTIFICATION AND ISOLATION OF MICROBIAL LOAD IN SMOKED FISH SOLD IN AFAHA NSIT MARKET

Fish because of their soft tissues and aquatic environment are extremely susceptible to microbial contamination. Millions of bacteria many of them potential spoilers are present in the surface slime, on the gills and in the intestines of live fish, although the flesh itself is normally sterile. Bacterial growth and invasion on the fish are prevented by body’s natural defend system during use but after death the by the defense system breaks down and the bacteria multiply and invade the flesh.

1.2     Statement of the Problem

The belief most people have is that smoked fish is sterile and can be without further heat at the market before any post-smoking processing is done. The study was aimed at understanding the safety of smoked fish products during and after the smoking process. It identified microorganism that contaminates smoked fish and made appropriate recommendations for mitigation.

1.3     Objectives/Purpose of the Study

The purpose of this study is to determine the microbial load in smoke fish sold in Afaha Nsit Market.

The Broad Objectives.

1. To examine the microbiological load of the smoked fish.

The specifies objectives are:

1. To determine the number of Bacteria smoked fish.
2. To detect and quantity fungi, species in smoked fish.
3. To enumerate the associate microorganisms in smoked fish.

1.4     Research Questions

1. What is the process of fish drying in Afaha Nsit?
2. What are the benefits of fish drying?
3. What is the effect of fish drying on the nutritional values of fish?

1.5     Significance of the Study

The following are the significance of this study:

Outcome of this study will educate on the process and the benefit of fish drying in Afaha Nsit. This study will also reveal on effect of fish drying on the nutritional values of fish.

This research will be a contribution to the body of literature in the area of the effect of personality tract on student’s academic performance, thereby constituting the empirical literature for further research in the subject area.

IDENTIFICATION AND ISOLATION OF MICROBIAL LOAD IN SMOKED FISH SOLD IN AFAHA NSIT MARKET

1.6     Scope of the Study

This will be focused on smoked fish, micro-organism associated with smoked fish. These include contamination of smoked fish.

1.7     Limitation of the Study

1. Lack of prior research studies on the topic
2. Lack of finance for reliable data
3.  Measure use to collect the data

1.8     Definition of Terms

Fish: Fish is define as any member or group of animal that consist of all gill-bearing or aquatic craniates animals that lack limbs with digits. Also fish is the best source of protein, vitamins and minerals and are essential nutrients required for supplementing both infact and adult diets.

Smoke Fish: Smoked fish is defined as fish that has been cured by smoke i.e. the processes of drying fish with the use of firewood.

Bacteria: Bacteria are defined as organisms found in air, water, soil and inside living organisms, a single celled bacteria is known as bacterium.

Pathogen: pathogens are defined as disease causing agent.

Micro organism: They are organisms that are too small to be seen by the unaided eye.

Fungi: Abnormal growth, as granulation tissue formed in a wound.

Isolations: Isolation is defined as the act of separating a particular material from a mixture of other materials.

IDENTIFICATION AND ISOLATION OF MICROBIAL LOAD IN SMOKED FISH SOLD IN AFAHA NSIT MARKET

CHAPTER FIVE

SUMMARY, CONCLUSION AND RECOMMENDATION

5.1     Summary

This study helps US to understand that Smoking does not cook fish but adds flaw and increases shield life by reducing moisture content, and also that all smoke fish bought from market or any place that has the expose to the environment must be properly cooked before eating so as to avoid any bacteria that is harmful to the human heals.

5.2     Conclusions

This study revealed that smoke-dried fished sold in Afaha Nsit market is highly contaminated with microorganj55 Caution should be taken in consuming smoke-dried fish shaded openly because such fish could contain microbial cells and reheating may be necessary to destroy or inactivate such cells.

IDENTIFICATION AND ISOLATION OF MICROBIAL LOAD IN SMOKED FISH SOLD IN AFAHA NSIT MARKET

5.3     Recommendation

A slow simmering fire for about three days should be used during the smoking process This will result in Properly smoked product with low water activity. Such products take up to more than a month to spoil thereby allowing ample time for marketing.

Post-processing handing of smoked fish products should be improved. The fish should be stored in clean, well-ventilated stores in the absence of cold storage facilities. Smoked fish products must be properly cooked before they can eaten, for extended storage life, smoked fish products should be frozen to protect quality except for hard-cured items. Adequate toilet facilities and good sanctuary conditions should be put in place in all the smoking villages and markets.