Isolation and Identification of Bacteria in Retailed Smoked Fish, Within Bauchi Metropolis

Abstract

30 smoked fish samples were bought from retailers within Bauchi metropolis, from three different locations, for the isolation and identification of bacteria. 16 (53%) of the samples were catfish (Clarias specie) which were dried in the sun before smoking (DSF) and the other 14 (47%) samples were frozen mackerel which had been thawed before smoking (ISF). The dried smoked fish (DSF) samples showed the mean bacteria count of 2.4 x 10 4 cfu/g which was observed to be less than the mean count in iced smoked fish (ISF) samples which is 2.8 x 10 4 cfu/g. The three different locations which includes: Yelwa market, Wunti market and Muda Lawan market showed different aerobic bacteria count. A serial dilution of up to 10-3 in peptone water was carried out. 1ml of each sample was cultured by pour plating on Nutrient agar and McConkey agar and incubated at 37 o C for 24 hours. The isolates identified were Staphylococcus aureus, Salmonella typhi, Proteus mirabilis, Klebsiella spp, Streptococcus spp and Bacillus cereus. The biochemical tests carried out for the identification for these isolates includes: Catalase test, Coagulase test, Urease test, triple sugar ion test, citrate utilization test and indole formation test.

Empirical Analysis of Successful Factors of Financing in China’s Crowdfunding Projects

“…A total of 11 bacterial (Serratia liquefaciens, Escherichia coli, Salmonella enterica, Shigella sonnei, Vibro cholera, Staphylococcus albus, Bacillus subtilis, Lactobacillus plantarum, Micrococcus luteus, Proteus mirabilis and Bacillus cereus) and 6 fungal (Aspergillus flavus, Mucor hiemalis, Penicillium expansum, Rhizopus stolonifera, Geotriculum candidum and Aspergillus fumigatus) species were isolated. Similar organisms were severally reported from street vended and open markets processed fish samples by Amusan et al [21] in Street vended smoked blue whiting (Micromesistus poutasou); Nyarko et al [22] in smoked sardine (Sardinella aurita) at smoking sites and market centre of Tema, Ghana; Yusuf and Hamid [23] in smoked Clarias gariepinus retailed in Bauchi metropolis, Nigeria; Adebayo-Tayo et al [24] in fresh marine catfish (Arius hendelotic) from different markets in Akwa Ibom State, Nigeria; Adegunwa et al [25] in smoked herring (Sardinella eba) from Ogun State, Nigeria; Ibrahim et al [26] in smoked Clarias gariepinus in Minna, Nigeria.…”

“…Bacterial species had been widely reported as predominant organisms that contaminate smoked fish leading to spoilage Adegoke [27]; Yusuf and Hamid [23]; Adelaja et al [28]. The route of contamination had always been poor sanitary condition and lack of adequate packaging of products since they are always seen exposed at the open markets.…”

Comparative assessment of microbiological safety of fresh and parboiled Engraulicypris sardella (Usipa) from selected selling points in the city of Mzuzu, Malawi

“…24 Therefore, the low total bacterial count in parboiled E. Sardella in the study may be attributed to low moisture content after drying and heating during processing. On the other hand, Yusuf & Hamid 25 attributed the difference in fish microbial load to differences in methods of processing, handling, storage and distribution. Christianah & Fagade 19 also reported that fish became contaminated during display on the market stalls apart from the processing and handling.…”

Cost benefit analysis and efficacy of smoking technologies in removing moisture content of Mormyrus caschive and Oreochromis niloticus in Terekeka-South Sudan

“…The quality and safety of processed fish are important aspects for adoption of a smoking technology (Yusuf and Hamid, 2017). Studies have shown that improved technologies produce better quality processed fish than traditional ones (Nguvava, 2013;Pemberton-Pigott et al, 2016).…”

“…Indeed, fish shelf-life is extended by proper post-harvest handling techniques (Yusuf and Hamid, 2017), particularly where improved smoking facility is used coupled with good storage conditions (Olatunde et al, 2013;Baniga et al, 2017). However, cost of oven construction may limit adoption of improved processing technology in artisanal fisheries, depending on the quality of materials, and smoking capacity of the facility.…”