BACTERIOLOGICAL EVALUATION OF SMOKED CATFISH SOLD IN AWKA | Asian Journal of Microbiology

The bacteriology evaluation of smoked fish sold in Awka was carried out in this study. Five (5) samples of average-sized smoked fish were obtained from five separate major marketplaces. Visual observations of the cleanliness of the sale's setting, the vendor, and the product were used to assess the degree of fish sanitation. Prior to analysis, the fish samples were transferred to the laboratory in sterile plastic bags, with each smoked fish packed separately and preserved in the refrigerator. To make a representative sample, a ten-fold serial dilution was prepared using Ig from different portions of each smoked fish mashed together. The pour plate method was used, and the plates were incubated at 37°C for 24 hours. The plate count and biochemical characterisation of bacteria were performed after 24 hours. Staphylococcus aureus, Pseudomonas aeruginosa, Klebsiella pneumoniae, Escherichia coli, and Bacillus spp. were among the bacteria found. According to the findings, Ifite awka market has the most viable count of microorganisms, with a total viable count of 3.72 x 107cfg, while smoked fish from Nkwo Amaenyi has the lowest viable count, with a total viable count of 0.68 x 107cfg. The greater microbial load could be caused by contamination from the environment br=efore and after the smoking process, as well as in the consistency of the smoking process. To prevent the occurrence of significant microbiological growth in smoked fish, fish processors and the general public should be educated on proper fish handling.

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