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2012
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Bacteriological assessment of smoked fish (Clarias Sp.) around Shiroro Lake area of Niger State, Nigeria

Authors: Gana, E.S.; Oyero, J.O.; Yisa, T.A.; Adeniji, A.A.;

Bacteriological assessment of smoked fish (Clarias Sp.) around Shiroro Lake area of Niger State, Nigeria

Abstract

Bacteria has been implicated in food poisoning, and smoked fish is not an exception.Generally, fish is highly susceptible to spoilage; therefore this study evaluated the bacteria load in smoked fish from three major locations in Shiroro area of Niger State namely; Gwada, Kuta and Zumba.The smoked fish samples collected from these locations were smeared at both the gills and head regions of the fishes. The bacteria samples identified were Escherichia coli, Bacillus subtilis, Staphylococcus aureus, Staphylococcus epidermis, Pseudomonas aeruginosa, and Samonella typhi, which were common to all the three locations sampled, while only Streptococcus feacaliswas only was found to be present in both Kuta and Zumba location.The frequency of occurrence of these 68 bacteria samples isolated ranges from 8 - 20%, with Bacillius subtilis having the highest occurrence and Pseudomonas aeruginosa have the least occurrence. Out of the total 68 samples, 14 skin samples (20.6%) and 5 gills samples (7.4%) exceeded the acceptable limits of total mesophilic aerobic counts which were 106 - 107 cfu/g. In the case of total coliform counts, 12 skin samples (17.6%) and 7 gills samples (10.3%) exceeded the acceptable limit which is 4.0 x 102, while in the case of Staphylococcus aureus, 4 skin samples (5.9%) and 2 gills samples (2.9%) exceeded the acceptable limit which is 103 cfu/g. Similarly 3 skin samples (4.4%) and 1 gill sample (1.5%) exceeded the acceptable limit of Salmonella typhi which is 104 cfu/g. Includes: 4 tables.;Also includes: 21 references.

Keywords

Shiroro L., Gills, Staphylococcus aureus, Food poisoning, marine environment, Bacteria, Fisheries, Nigeria, Brain, Lake fisheries, Cured products, Fish, Acceptability, Health, Escherichia coli, Staphylococcus epidermis, Smoked (Clarias spp) fish, Location and recommended values, brackishwater environment, Pseeudomonas aeruginosa, freshwater environment, Evaluation, Fish spoilage, Bacillus subtilis

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  • citations
    This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
    0
    popularity
    This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
    Average
    influence
    This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
    Average
    impulse
    This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
    Average
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citations
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
Average
Average
Average
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